When we were in France on the boat, we used to make this traditional dish a lot.
Cooking time 15-20 minutes
Ingredients – for two greedy people –
3 or 4 parboiled potatoes, thinly sliced
1 sliced onion
1 packet of bacon lardons
1 garlic glove or 1tsp lazy garlic from jar
Olive oil or a little butter
About 12oz or one large block of Reblechon cheese, cut across to make two circles.
Note – genuine Reblechon is expensive so you can substitute it with other soft cheeses such as Brie or Coloummiers.
French supermarkets sell a cheaper version simply called Tartiflette cheese.
Gently fry the onions and chopped garlic in a little butter then add the lardons until cooked.
Smear the inside of an enamel, glass or other suitable baking dish with some oil or butter to prevent sticking. Or use individual heatproof dishes or bowls.
Place one layer of potatoes on the bottom, then half of the bacon and onion mix, then repeat these two layers. Season lightly. Place the pieces of cut cheese on top, crust side up. You can eat the crust!
Cook in a preheated hot oven (around 200C) for about 15-20 mins or until the top is brown and the cheese is bubbling.
Serve with a green salad.
To make it extra special, mix the onions and bacon with a tub of creme fraiche, a glass of white wine and a handful of chopped chives before layering with the potato.