Tartiflette with bacon and sage

Cheesy, savoury and warming, this tartiflette gives all other potato dishes a run for their money.

📝 Ingredients

• 400 ml crème fraîche
• 1 onion, thinly sliced
• 4 garlic cloves, bruised with back of a knife
• 4 bay leaves
• 4 sage leaves, plus extra 1 cup for frying
• 3 kg large Desiree potatoes, peeled
• 250 gm Reblochon or other soft, washed-rind cheese (such as L’Artisan Le Rouge), chopped butter, for greasing
• 180 gm dry-cured, cold-smoked bacon, rind removed
• 2 tbsp extra-virgin olive oil

👨‍🍳 Instructions

1. 11: Combine crème fraîche, onion, garlic and herbs in a saucepan over medium heat. Bring to a simmer and cook, stirring, until fragrant and sage is wilted (2 minutes). Remove from heat and stand to infuse (30 minutes).
2. 22: Preheat oven to 220°C fan-forced. Using a mandolin, slice potatoes crossways 3mm thick and place in a bowl. Strain infused crème fraîche into a clean saucepan (discard solids). Add Reblochon and stir over medium heat until melted (2-4 minutes; the rind won’t completely melt). Pour over potatoes, season and turn to completely coat
3. 33: Lightly grease a 25cm cast-iron pan with butter. Arrange potato slices upright in pan, working in a spiral from the outside into the centre. Pour over any remaining crème fraiche mixture. Cover tightly with two layers of aluminium foil and bake until tender (1 hour). Remove foil and bake until golden and bubbling (30 minutes). Stand for 10 minutes before serving.
4. 44: Place bacon in a food processor and process until finely chopped. Heat olive oil in a frying pan over medium heat. Add bacon and cook, stirring, until golden (3-5 minutes). Add remaining cup of sage and cook, stirring, until bacon and sage are crisp (30 seconds – 1 minute). Remove from heat, then spoon over tartiflette to serve.