The snow-laden Alps is home to one of my favorite winter foods - the stick-to-your-ribs dish called Tartiflette. It is a fantastic, rich mélange of bacon, onions, potato and white wine. Then Reblochon cheese is sliced in half and layered over the mixture and cooked until it is a delightful, oozing mess.

Pour a glass of wine, make a green salad and pass the bread!


just before going in the oven

Tartiflette
4 servings

2 pounds potatoes
8 ounces diced, smoked bacon
1 onion
1 Reblochon cheese, sliced in half crosswise
2 tablespoons crème fraiche or heavy cream
1/2 cup dry white wine

Preheat the oven to 400 degrees F.
Peel potatoes and boil in salted water until cooked through. When finished, drain and cut in thick slices.
Sauté the bacon until cooked through, but not crisp, then add the onions and sauté until softened.
Cover the bottom of a gratin dish with slices of potatoes, then with a layer of the onions and bacon. Repeat with the potatoes, etc...
Add the cream, pour the wine over and cover with the halved Reblochon, rind on top.
Put in the oven and cook at 400 degrees for 10 minutes, then lower the heat to 350 degrees and cook about 15 minutes more, until the Reblochon is melted and golden.


yum!