You didn’t think I could get through Savoie month without discussing Tartiflette, did you? I’ve made variations on the theme in my kitchen before, but this time, I wanted to try my hand at the real deal. Using Robuchon’s recipe as a reference, I began by sautéeing lardons and added thinly sliced leeks once the bacon had rendered. (Onions would be more traditional, but the CSA people keep sending me leeks.)
While the leek-bacon mixture cooked, I cut some potatoes (also from the CSA panier – look at me, cooking all local and organic!) into cubes – didn’t bother peeling them – and boiled them until they were tender. When the leeks were beginning to caramelize, I poured some white wine into the pan and let it cook a few minutes longer until the wine was reduced to a glaze.
I scraped this heavenly-smelling concoction over the drained potatoes and stirred gently to coat the potatoes in the bacony, winey goodness.
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