tartiflette

This recipe was given to me by Jean Gougon of Annecy in the Haute Savoie of France. The original recipe was for 100 people so this has been cut down proportionately! Some recipes for Tartiflette reduce the quantity of Reblechon and add Crème Fraiche - don't be tempted!

N° of people	4½	9
Smoked lardons	270 gms	540 gms
Onions	225 gms	450 gms
Potatoes	1 kilo 17	2 kilo 34
Garlic	1 small piece	1 small piece
Reblechon	1	2

Notes:
1 Reblechon = ± 450 gms
The weight of potato and onion is AFTER peeling
The potatoes need to be waxy, for example Charlottes

Boil the potatoes, the slice as for sauté
Chop the onions

In a large flat pan (I use a Spanish paella pan) cook the lardons to release the fat, then add the onions and cook until translucent.
You may add a little white wine to deglaze if you wish.
Add the potatoes and stir. Cover the dish and leave to cook for about 15 minutes.
Add the garlic.
Slice the Reblechon(s) in two horizontally (leaving two rounds) and put them, rind downwards, on top of the potatoe. Cover and cook for about 15 minutes.
Remove the cover - stir - serve !

1 comment to this

hem said on 06 Apr 2006 at 15:22:16:

Morrice, thank you for the recipe; I had exactly four and a half people to dinner last night and I was at a total loss of what to cook... Don't you just hate those cookbooks that aways assume that you are cooking for a whole number of people.