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3 lb/l1.4 kg waxy yellow potatoes such as Yukon gold
2 tbsp olive oil
1 medium onion, chopped
6 oz/170 g smoked bacon, chopped
Salt and freshly cracked black pepper
½ cup/120 ml dry white wine
1 garlic clove, peeled
2 tbsp duck fat or unsalted butter
⅓ cup/75 ml crème fraîche
½ wheel (8 oz/225 g) Reblochon de Savoie or Preferes des Montagnes cheese


Serves: 6


Peel the potatoes and cut them into slices roughly ¼ in/ 6 mm thick. Heat the olive oil in a large sauté pan. Sweat the onion over medium-low heat for about 10 minutes, or until translucent. Add the bacon and cook for about 5 minutes longer, until the onion is starting to gild and the bacon just begins to crisp. Drain a bit of the bacon fat from the pan but leave most of it for the potatoes. Add the potatoes and toss to coat well with the onion, bacon, and residual bacon fat. Sauté for a few more minutes over medium-high heat. Season with salt and pepper. Add the wine, cover the pan, and reduce the heat to low. Simmer for 10 minutes. Preheat the oven to 475°F/240°C/gas 9. Rub the inside of a ceramic gratin dish with the garlic and then grease with the duck fat. Add the crème fraîche to the potatoes, stir to combine, and then pour the mixture into the prepared gratin dish. Cut the half wheel of cheese in half again. Place the two pieces on top of the potatoes. Bake in the centre of the oven for about 20 minutes or until the cheese is melted, bubbly and golden. Remove the tartiflette from the oven and let stand for 5 minutes before serving.

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