Tartiflette

• 3 large waxy potatoes or enough to fill a small gratin pan. Peeled.
• 1 medium onion, roughly chopped.
• 6 ounces of smoke and salt cured pork in any combination: poitrine fume or the best smoked bacon you can find, smoked bacon plus salt cured Savoie ham or Southern style country cured ham. Just get what's the best cured pork available to you.
• 1 clove garlic, crushed
• 2 tablespoons butter or olive oil
• Salt and pepper
• 1/3 cup creme fraiche or heavy whipping cream
• 1/2 cup dry white Savoie type wine
• 1/2 of a ripe Reblochon de Savoie
• Fresh parsley

1. 1. Boil the potatoes in salted water until just tender. Slice when cool enough to handle, and set aside.
2. 2. Saute the onions, bacon and ham in melted butter. 3-5 minutes.
3. 3. Stir in the wine, season with salt and pepper as desired, and saute 2 minutes more.
4. 4. Rub the butter (or oil) and garlic over the entire inside surface of the gratin pan.
5. Reserve the remaining garlic for another use.
6. 4. Layer the sliced potatoes in the gratin pan.
7. 5. Add the creme fraiche to the onion bacon mixture just before transferring to the gratin pan.
8. 6. Slice the Reblochon in half with a sharp knife and place the two flat pieces, rind side up, on top of the potatoes.
9. 7.Place into the 400 F oven and bake for 10 minutes.
10. 8. Turn the heat down to 350F and bake 20 more minutes
11. 9. Serve immediately with a salad dressed in walnut vinaigrette, crusty bread, and perhaps the the wine with which you cooked.

potatoes, onion, salt cured pork, clove garlic, butter, salt, crueme fraiche, type wine, savoie, parsley

Taken from www.epicurious.com/recipes/member/views/tartiflette-50136108 (may not work)