Tartiflette - With Wine Match

The rich combination of potato, cheese, bacon and garlic could stop anyone in their tracks so pick ripe reds with good acidity or structured whites which will both cut through the delicious stodge!
Ingredients
1.2KG POTATOES, PEELED AND CUT INTO QUARTERS

200G SMOKED LARDONS

2 LARGE RED ONIONS, PEELED AND DICED

2 CLOVES GARLIC, CRUSHED

150ML DRY WHITE WINE
6 TBSP CRÈME FRAICHE

BUTTER

SALT AND PEPPER

1 X 500G REBLOCHON CHEESE

SALAD, PICKLED ONIONS, CHARCUTERIE AND CRUSTY BREAD TO SERVE

Recipe Method

1.Pre-heat the oven to 200°C and butter an oven-proof gratin dish.


2.Boil the potatoes until just soft. Drain, allow to cool and cut into slices.


3.Fry the lardons, onions and garlic until the lardons are crispy and the onions and garlic are soft.


4.Add half of the wine to the lardons mixture, turn the heat up and de-glaze the pan for 2 to 3 minutes until half of the wine has cooked down with the other ingredients.


5.Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.


6.Cut the reblochon cheese in half through the centre, and then into cubes.


7.Scatter half of the reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with a little salt and lots of pepper.


8.Scatter the rest of the reblochon cheese cubes over the top, crust side up again, and bake until the cheese has melted and the tartiflette is golden brown and bubbling.


9.Serve hot from the oven with salad, cornichons, pickled onions, charcuterie and crusty bread.



Wine Match

A well structured oaked white would be our pick as a pairing for Tartiflette.


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