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|
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 !