483. TARTIFLETTE

2 lbs potatoes, blanched 15 minutes skin on
1 medium onion, peeled and sliced
6 ozs smoked bacon slices, cut into smal strips
¼ oz butter
¼ tsp dried thyme
Few grates of nutmeg, to taste
1 small Reblochon cheese, 8 ozs or Livarot or Munster
3 ozs white wine

Preheat the oven to 400 degrees F.

In a skillet, melt the butter and saute the onions for about 3 minutes, and add the bacon, cook over medium-high heat for 5 more minute. Ad dried thyme and nutmeg to taste.
If the bacon is very fatty, remove the ingredients from the pan with a slotted spoon to drain on paper towels.
In the mid time peel the potatoes previously blanched and refresh under cold running water.

Place half of the saute onion and bacon, in a layer in the baking dish. Cover with a second layer of potatoes, cut into ¼ inch thick slices. Cover potatoes with the remaining onion and bacon, then with the remaining sliced potatoes.

Grate slightly the rind of the cheese, depending how mature it is. Cut in half into two disks. Top the potatoes with the two halves; the crust of the cheese up, thus it will melt more evenly. Place the dish in the preheat oven, pour the white wine over the top and bake for about 40 minutes or until the potatoes are tender and the cheese golden brown.

Remove the baking dish from the oven, let sit for 5 minutes, before serving. Serve with an Apremont white wine.


courtesy of: Chef Eric, Learn 4 Fun , #1301 - 120 Milross Avenue, Vancouver, BC - v6a 4k7- Canada