Light Tartiflette

📝 Ingredients

• 1 kg waxy potatoes
• 300 g turkey lardons (2 packs)
• 2 brown onions
• 1 garlic clove
• 1 tsp olive oil for the onions
• 200 ml light single cream
• ½ Reblochon (about 225 g)
• 1 lettuce
• 1 tbsp olive oil for the vinaigrette
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Frying pan
• Baking dish
• Cutting board and knife
• Mixing bowl
• Salad spinner

📖 Steps

1. Wash the potatoes without peeling them and put them in a large pan of cold salted water. Bring to the boil, then cook for 15 to 18 min over medium heat: the tip of a knife should go in easily, but the flesh should stay firm.
2. Meanwhile, preheat the oven to 200 °C. Peel and finely slice the onions. Halve the garlic clove and rub the inside of the baking dish with the cut side to give it flavour.
3. Dry-fry the turkey lardons in a frying pan over medium heat for 4 min, until lightly golden. Add the oil and onions, then cook for 8 min over low heat, stirring, until the onions are soft and golden.
4. Drain the potatoes and leave them to cool for 5 min. Peel them (the skin comes off easily with a knife), then cut into 1 cm slices. Don't slice them too thinly, or they'll fall apart during cooking.
5. In the dish, layer the potatoes and the lardon and onion mixture, then repeat. Season generously with pepper but go very easy on the salt: the lardons and cheese are already salty. Pour the light cream evenly over the top.
6. Cut the half Reblochon in half horizontally, then each half in two. Place the 4 pieces on the potatoes, rind side up, spacing them out well so every portion gets its share of melted cheese.
7. Bake for 25 min at 200 °C, until the cheese is melted and golden and the cream is bubbling at the edges. Leave to rest for 5 min out of the oven: the sauce thickens and the tartiflette is easier to serve.
8. While it bakes, wash and spin-dry the lettuce. In a salad bowl, whisk the mustard, vinegar and a pinch of salt, then add the olive oil. Toss the salad in the vinaigrette just before serving, alongside the piping-hot tartiflette.