This is what real French potatoes look like! Tartiflette, as their real name suggests, comes from the French Savoy Alps, and luckily only lard, onion, and reblochon cheese are all they need. But it is not easy to get it with us, so you can replace it with camembert, for example.
Approx. 800 g of half-cooked and subsequently peeled type B potatoes, 100 g of pancetta or bacon, a piece of butter, a clove of garlic, 2 medium yellow onions, 250–300 g of strong cheese with mold (reblochon, Thermador, or camembert), 200 g of fatty sour cream or créme fraîche, a glass of white wine, salt, freshly ground pepper, fresh herbs to serve (marjoram or chives). Also, Read – Chicken on paprika: Cook an excellent and completely gluten-free version
1. Let the potatoes cook in their skins for 15 minutes. After cooling, peel them and cut them into wheels 3 to 5 mm thick.
2. Cut the onion into halves, garlic cloves into thin slices, and bacon or pancetta into cubes. Roast the bacon in a little butter. Then add the onion to the pan and simmer lightly over low heat.
3. Add sliced garlic to the pan. Then pour a glass of white wine and let the alcohol boil.
4. Preheat the oven to 200 ° C, remembering to stir the pan.
5. Cut the selected cheese into thicker slices.
6. Grease the baking tin and start laying the layers. At the bottom, first put the slices of lightly salted and peppered potatoes, then pour the whole onion-bacon mixture. Make another layer of cheese and put the salted and peppered potatoes on it again.
7. In a still-warm pan, pass the creme fraîche. Pour the potatoes over it and cover everything with cheese. Bake for 35-40 minutes. You can then dust the baked potatoes with chopped herbs.