Tartiflette

🥘 Ingredients

• potatoes 1 kg
• pancetta 250 g
• onion 1
• white wine 150 ml
• coarse salt
• black pepper
• Reblochon 500 g

1. 1

   Preheat oven to 180 C.
2. 2

   In a large pot, boil potatoes for 20 minutes .
3. 3

   Remove potatoes from heat, drain, and leave to cool.
4. 4

   Cut potatoes into small pieces and set aside.
5. 5

   In a skillet , sauté pancetta until browned. Drain, and leave 1 Tbsp of fat in the skillet.
6. 6

   Add onion and cook in the leftover fat until golden brown, about 5 minutes .
7. 7

   Add pancetta and white wine to the pan and cook for another 5 minutes .
8. 8

   Add potatoes and season with coarse salt and black pepper .
9. 9

   Remove the potato mixture from heat and spoon half into an ovenproof dish.
10. 10

    Place half the Reblochon on top of the potato mixture.
11. 11

    Spoon the remaining potato mixture on top of the cheese, then top with the remaining cheese.
12. 12

    Bake tartiflette until golden brown and bubbling, about 20 minutes .
13. 13

    Serve hot.