Whizzing down the mountain with the sun on the ball, surrounded by that mighty mountain landscape, pausing every now and then with a glass of white, enjoying a mighty Croûte au Fromage or Tartiflette …
Especially the latter dish with potatoes, French Reblochon cheese and bacon, is in place with this wintery weather! Although you cannot ski / board this calorie bomb right away .. Well, then just an extra long block after this French winter classic, whose recipe comes from Alain Carons Bible of French cuisine.
Boil the potatoes, drain, let cool and cut into thick slices. Preheat the oven to 190 degrees. Fry the bacon on medium heat until the fat melts, fry the shallots for five minutes, add the garlic and thyme leaves and fry for 1 minute. Add the wine, bring to the boil and remove from the heat. Add the crème fraîche, parsley, salt and pepper and mix gently with the potatoes. Put everything in an oven dish, spread thick slices of Reblochon over the potatoes, after 20 minutes in the oven it is ready! Serve with a green salad.
Necessary for four people:
– 1 kg of potatoes
(Slightly crumbly or waxy)
– 150 g bacon strips
– 1 large shallot,
– 1 clove of garlic (chopped)
– leaves of 2 sprigs of thyme
– 500 ml of dry white wine
– 2 tbsp crème fraîche
– 2 tbsp finely chopped parsley
– 250 gr Reblochon
– salt and pepper
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