Classic Tartiflette Recipe

Makes two personal sized portions from 1 Reblochon

Ingredients:

500 – 600g boiling or roasting potatoes
Sea salt
3 fresh thyme sprigs
1/2 pack pancetta dolce
Butter or olive oil for sautéing onions
1.5 medium onions, thinly sliced
Salt and pepper to taste
75ml dry white wine
75 ml heavy cream or crème fraîche
1 Reblochon mini

Method:

Peel potatoes and cut into 1 cm thick rounds. In a large pot, cover potatoes with cold water. Season with salt, add thyme sprigs and bring to a simmer over medium heat. Simmer until just under cooked. Discard thyme, drain potatoes, return to pot, and set aside.
Heat oven 175 C
Sautée pancetta until buts are crispy and fat is rendered off (approx 5 min). Remove pancetta bits from pan and set aside but keep the fat!
Season onions with salt and pepper and sauté in the bacon fat, stirring frequently on medium high heat. Once there is a little color on the onions, turn down heat to medium and cook until softened (approx 8 min). Some people like no color on their onions here, some people do! You do you.
Add back pancetta bits and white wine to onion and cook until wine cooks off.
Toss cooked potatoes or you can make layers of onions/potatoes/onions in your roasting dish. Then pour your cream (or dot your crème fraiche) around the dish over the filling.
Slice your Reblochon through the middle making two rounds. Place the Reblochon disks on top of your potato/onion skin side up.
Pop in oven for about 40 min or until your melted cheese is lovely and bubbly.