Tartiflette

Ingredients for 8 servings:

• 2 ½ kg potatoes, floury
• 300 g bacon (lean belly bacon)
• 4 onions
• 4 garlic cloves
• 2 shallots
• 1 dash of olive oil, for the mold
• 1 kg cheese, Reblochon-
• 3 bay leaves
• 500 ml white wine, dry
• some thyme stalks
• 1 pinch(s) of salt and pepper
• 2 glasses of water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

for the wood-fired oven

Peel and wash the potatoes, cut into thin slices, and dry. Oil a baking dish and fill them alternately with potatoes, bacon cubes, finely chopped onion, garlic, and shallot. Season with salt, pepper, and herbs. Pour over the wine and 2 glasses of water (2/3 full) and bake at 220°C (425°F) for 40 minutes, covered with aluminum foil. Stir the potatoes and press down lightly. Halve the cheese crosswise (cut lengthwise if necessary) and place it on top of the potatoes, crust-side down. Return to the oven, melt, and brown. Serve with green salad or lamb’s lettuce. If you’re concerned about nitrosamines (baked bacon with cheese), you can use cooked ham instead of bacon.