Wonderful, very simple version of this savoie, heart attack facilitating classic as interpreted by Raymond Blanc. Somehow not terribly heavy, and very moreish. Shall salad an essential accompaniment. Easily the best version I’ve tried.
The recipe calls for 150g vaccine l comte, 150g roblochon. I used about 500g roblochon as it’s what we had, which worked without problem (as if it were in doubt), but I would not hesitate to try the 50\50 split.
I also delgazed with a healthy amount of white wine, not in the recipe, but I would prefer this as I believe it lightens the sauce as well as washing flavour.
Ingredients
1kg waxy small potatoes, eg Charlotte, unpeeled
1 tbsp. olive oil
1 large onion, finely chopped
250g smoked bacon, cut into pieces (not too small)
2 cloves garlic
150g Comté cheese, grated (you could use Emmenthal, Gruyere, Fontina or Raclette)
150g Reblochon (Taleggio or Camembert would be fine)
284 double cream (you could use creme fraiche)
Oven 200c
Method
Cook the potatoes in boiling salted water, drain. When cool enough to handle, slice thickly
Heat the oil in a pan and gently fry the onion until soft
Add the bacon pieces and fry until cooked but not brown
Grate in the garlic and stir.
Grease an oven-proof dish or casserole and put a layer of potatoes in the bottom
Now add some of the bacon and onion mixture, top with some of the grated Comté and season, keeping in mind the saltiness of the bacon and then repeat the layers until the dish is almost full
Distribute the top of the tartiflette with the chunks of Reblochon, make sure some of the bacon is showing, then pour over the cream and bake in an oven set at 200c for about 40 minutes. The tartiflette should be golden and bubbling, ideally to my mind with some parts just slightly catching.
Helpful Hints
If you are using creme fraiche rather than cream you may need to add a little white wine or milk to bring it to pouring consistency.