The weather is wet and miserable in Sydney so today requires something hearty and is the ultimate comfort food. Nothing is better than a plate full of cheesy, bacon, potato bake. Tartiflette is a French dish from the Savoie and Haute Savoie region of France
1kg Charlotte potatoes, peeled
250g bacon lardons
1 garlic clove
100ml white wine
200ml double cream
sea salt and freshly ground black pepper
1 whole Reblochon cheese (about 450g), sliced . If you can’t find Reblochon use Redella from Small Cow Farm
For the tartiflette, preheat oven to 200C/400F/Gas 7.
Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
Drain and set aside to cool slightly.
Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.