Potato, Bacon, and Onion Tartiflette
ingredients
- 2 tablespoons unsalted butter, plus softened butter for the dish
- 2.2 pounds/1 k red-skinned potatoes, scrubbed but unpeeled, cut into ¼-inch rounds
- 6 slices/8 oz/225 g thick-sliced bacon, cut into 1 in/2.5 cm pieces
- 1 large yellow onion, chopped
- ½ cup/120 ml dry white wine
- 1½ teaspoons fine sea or table salt
- ½ teaspoon freshly ground black pepper
- 7 oz/200 g Fromager d’Affinois Garlic and Herbs, cut into ¾ to 1 inch/2 to 2.5 cm pieces with the rind
- Finely chopped fresh chives for garnish
- 1 large yellow onion, chopped
- ½ cup/120 ml dry white wine
Directions
- Preheat oven to 350ºF/180ºC. Butter a 2-qt/2 L baking dish (about 11 by 8 in/27.5 by 20 cm).
- Melt butter in large skillet over medium heat. Add potatoes and cover, Cook, stirring occasionally, until almost completely cooked, 15 to 20 minutes. Transfer to a large bowl.
- Wipe out skillet with paper towels. Add bacon and cook over medium heat, stirring occasionally, until bacon is crisp and browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; cool and crumble. Set one-quarter of bacon aside for garnish. Add remaining bacon to potatoes. Pour out all but 2 tablespoons fat from skillet.
- Add onion to fat in skillet and cook, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up browned bits in skillet, until almost completely reduced, about 3 minutes. Add to potatoes, season with salt and pepper, and mix well. Spread in dish and scatter cheese on top.
- Bake until potatoes are tender, about 30 minutes. Sprinkle with reserved bacon and chives and serve hot.
