Name: Tartiflette
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 3/4 lb (800 g) Yukon Gold potatoes, peeled and cut into chunks or baby potatoes, halved; 6 oz (170 g) bacon, diced; 1 onion, diced; 1 clove garlic, finely chopped; 1/2 cup (125 ml) white wine; 1/4 cup (60 ml) 35% cooking cream (optional); 1/4 teaspoon ground nutmeg; 1 whole Reblochon cheese wheel (see note)

Note from Ricardo

Reblochon cheese can be replaced with a soft washed-rind cheese such as Champfleury or La Sauvagine, in which case plan on 2 wheels of cheese as they are smaller than Reblochon.

If you don’t have a large oven-proof skillet, transfer the potato mixture into a 13 x 9-inch (33 x 23 cm) baking dish.

Tartiflette

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Ingredients

Preparation

Note from Ricardo

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