Tartiflette
6 ounces of good quality bacon, cut into slices 1/4 inch thick, then into lardons 1/2 inch wide 9
ounces large white button mushrooms, cleaned and sliced 1/4 inch thick 4 tablespoons unsalted
butter, softened 2 1/2 pounds waxy potatoes, peeled and sliced 1/8 inch thick 1 1/2 cups firmly
packed crumbled strong cheese (a ripe Reblochon, if you can find it; otherwise Livarot, Muenster, or
Epoisses) Substitution suggestion: 1 firmly packed cup of rindless Livarot with 1/2 cup firmly
packed rindless Wynedale 2 cups heavy cream, heated
Preheat the oven to 300 degrees F In a skillet, saute' the lardons of bacon over medium-high heat
until they are crisp and brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon
to drain on paper towels. Discard all but 1 tablespoon of the bacon fat from the skillet. Reheat the
pan, add the mushrooms, and saute' until lightly brown (about 5 minutes) season with salt and
pepper. Generously butter a shallow
91/2 inch by 13 inch baking dish with 2 tablespoons of butter. Toss the potato slices with a
generous amount of salt and pepper (potatoes need lots of seasoning) and arrange half in a layer
in the baking dish. Sprinkle with the bacon, then with the mushrooms. Top with half of the cheese
and season again with salt and pepper. Top with the remaining potatoes. Pour enough cream over
the top to barely cover the potatoes. Dot with the remaining butter. Bake until the potatoes are
tender, about 60 minutes. Remove the baking dish from the oven, dot with the remaining cheese,
and continue to bake checking frequently to make sure the cheese doesn't burn, until the cheese
is melted, brown, and bubbly. Remove from oven. Let sit, covered with foil, for 10-15 minutes,
before serving.
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