Tartiflette

My friend Mia and her husband Chris were here for dinner this weekend. Mia is an honest to goodness foodie, and to my amusement took pictures of the food! She sent me this nice picture of the tartiflette that I made, and I thought it was post-worthy. I also have a food blog which I put up with the intention of recipe sharing with local friends. Only my friend Donna has participated, so probably with the addition of the tartiflette recipe here, the food blog is doomed for deletion.
I think that tartiflette is best eaten in the winter, and not when you are trying to diet....this has never stopped Bernd and I however, and we ate a lovely tartiflette one summer in Annecy, France, out on the sidewalk when the temperature was in the 90's. Annecy is in the department of France called the Savoy, and this is where the cheese in the tartiflette comes from.

Tartiflette a la Susan

Potatoes ( firm ones)

onion...medium or 2 small, chopped

bacon streifen (at least 2 packages)

cream (schlagsahne)

white wine

A 1/2 round of Reblouchon cheese

For a small tartiflette, cube potatoes into about 1/2 inch cubes, enough to fill up a frying pan. Put some vegetable oil in the pan, add the potatoes, add in the chopped onion, and some bacon. We have bacon already in small pieces here, and this is ideal for tartiflette. If you don't have that pre-chopped up bacon, I would guess you would want to cook it separately and then crumble it in when the potatoes and onions are done. BUT if you live here, throw a couple of packages of bacon streifen in the pan with the potatoes and chopped up onion, and cook this on medium heat until the potatoes are done but not brown. Throw this into a deep casserole dish and add cream until you can see it through the potatoes. You want it to be kind of juicy. Then drizzle white wine over the whole thing. Stir a little but don't destroy the potatoes. Take the rind off of the cheese, and cut it up however you want to cover the potatoes. I usually cut it into quarters and slice through it lengthwise. Bake at 350 F. or 175 C. for about 45 minutes or until molten. Pig out. Get fat.

Note - The tartiflette in the photo had probably at least 10 potatoes, 3 onions, 4 packs of bacon streifen, about 400 grams of sahne, and an entire round of cheese on it. 4 of us almost ate all of it. I will be fasting until June.