Tartiflette with Cream and Herbs (French)

This recipe was featured on site Marque Savoie, and it suggests cooking the potatoes in their skin instead of frying them. Smoked bacon, fresh cream, garlic and herbs bring an extra twist to this version of tartiflette, which will easily feed six people.

potatoes (1 kg)
1 reblochon cheese
smoked bacon (150 g)
fresh cream (200 mL)
kosher or sea salt
black pepper, freshly ground
garlic
herbs

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Cook the potatoes in water with their skin. Let them cool, peel the skin and cut into thin slices.

Dice the bacon and fry it in a pan until golden brown.

Cut the reblochon cheese crosswise. Take the bottom half and cut it into pieces. Leave the upper half whole.

Crush the garlic and finely chop the herbs.

Butter a baking dish and place in it the potatoes, bacon, pieces of reblochon cheese, garlic, herbs, salt and pepper. Cover with the upper half of reblochon cheese so the crust is on top.

Bake for 20 minutes. After 10 minutes, add fresh cream 10 minutes before the dish is done (optional).

Serve with a salad and cold cuts.

Makes 6 servings.