1 medium onion (larger or smaller according to your taste)
1/2 lb canadian bacon
1 Reblochon cheese (or 1 lb of Swiss Gruyere)
3/4 cup white wine (keep remainder of bottle in refrigerator to enjoy with the Tartiflette)
2 Tablespoons oil
Salt and Pepper.
Directions:
Tartiflette is a typical "Savoie" dish.
The recipe recommends that you use a cheese from the region, called
"Reblochon", and a white "Savoie" wine. This latter is very difficult
to find in the United States and we therefore advise you to use
a bottle of white Burgundy (Chablis, Saint Veran, Macon Village)
or of Muscadet (from the Loire region).
If you cannot find the Reblochon, or prefer a milder cheese, Swiss
Gruyere can be used. To accompany this dish we recommend a green
leaf salad or a lettuce.
Peel potatoes and boil or steam for 20 minutes.
Peel onion and cut into thin slices.
Heat large frying pan with the oil and sauté the onion slices.
Cut bacon into small cubes and add to pan.
Cook on medium heat until onion slices are soft (10 minutes).
Stir as needed. Add potatoes that have been diced and pour white
wine over it.
Salt and pepper to taste. Cook over medium heat for 10 minutes,
stirring occasionally.
Cut the Reblochon in two halves across its thickness.
If you are using Gruyere, slice in thin strips.
Put half of the potatoe preparation in a round oven proof dish.
Place half of the Reblochon (or Gruyere) cheese side down, on
top.
Cover with remaining potatoes and finish with the second half
of the Reblochon (or Gruyere).
Place in 350* F oven for 20 minutes.
This dish is not recomended if you are on a diet but it is so
good!...
