Classic Tartiflette

(Adapted from Le Creuset Canada)

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Ingredients...

• 4 lb Yukon Gold or yellow flesh potatoes, peeled and cut into rounds ¼ inch thick
• 3 garlic cloves, peeled and smashed
• 4 thick slices bacon, cut crosswise into lardons (sticks) ¼ inch thick
• 2 onions, thinly sliced
• 1 tbsp thyme leaves, chopped
• ½ cup dry white wine
• 1 cup table (18%) or whipping (35%) cream
• 1 wheel (about 1 lb) Reblochon cheese or other soft cow’s milk cheese such as Brie or Camembert, halved horizontally, each half cut into quarters

Method...

1. Preheat the oven to 375°F / 190°
2. Place the potato slices and garlic cloves in a Stockpot. Cover with cold water and season generously with salt. Bring to a boil. Reduce the heat and simmer until the potatoes are just tender when pierced with the tip of a knife. Drain well. Remove the garlic and finely chop. Set the potatoes and garlic aside separately.
3. Meanwhile, in an Cast Iron Baking Dish over medium heat, cook the bacon until golden. Remove with a slotted spoon and place in a bowl. Add the onions and thyme to the oblong. Season with salt and pepper. Cook in the bacon fat until lightly caramelized. Deglaze with the wine and let reduce until dry. Stir in the chopped garlic. Remove from the heat.
4. Add the potatoes and bacon to the oblong. Season with salt and pepper. Gently mix to coat the potatoes in the onion and bacon mixture. Gently press into an even layer. Pour in the cream and top with the cheese, crust-side up.
5. Place the oblong on a Large Sheet Pan to catch any overflow. Transfer to the oven and bake for 45 minutes or until the potatoes are very tender when pierced with the tip of a knife and the cheese is slightly golden. Let sit for 10 minutes before serving. Serve with green salad, if desired. 

Makes 8 servings