Tartiflette Recipe from the French Savoie

[Parapapam]

This can't be easier.... the key is getting GREAT cheese. Good bacon lard helps also

Ingredients:

- 6 or so large white potatoes

- 1 pound of bacon (lard or really fatty bacon) It is better in a block if you can find it...cut small (little cubes), standard Oscar Meyer American Bacon slices can work, but better more "lard" like bacon is better.

- 1 small white onion diced (not too fine dicing... sort of chunky)

- Enough heavy cream to fill up the space in an oven safe baking dish (My wife uses a 11x15 inch 5 quart pyrex dish)

- 1 full round Reblochon cheese -unpasturized if you can find it (I personally would go with more cheese... 1 and a half Reblochon's ....but this is how she does it)

Instructions:

- Boil the potatoes until the 80 - 90% cooked then peel them and dice them into 1 inch cubes, place into the pan

- Fry up the Bacon lard with the onions

- Poor the bacon and onion and just a bit of the fat onto the potoatoes.

- Cut up the Reblochon cheese into big slices (no need to be too fine, it will melt)

- Fill up the remainder of the pan with the heavy cream

- Bake for approximately 25 - 45 minutes at 350 (depending on how cooked the potatoes are).

If the potatoes are done (use a folk) and the cheese is melted, you are good to go...

Sorry for the lack of specificity in this recipe. My wife wings this more by feel than any fancy recipe.... adjust ingredients to taste (I like a lot of Bacon lard and cheese, my wife likes less). This is really country cooking.... so it isn't fancy, but boy it is good!!!


Mike

[Kahi]

Thats the stuff. Planned for dinner. I havent had this dish in years. Roblochon will be tough to find, might ask the cheese monger to find a subsitute. Well done. And thank her for me.

Kahi