Another day of Canadian fun: a bit of skiing at Whitewater, then dinner with friends enjoying Tartiflette, a savory dish popular in the French Alps, the perfect apre ski meal.
2 tablespoons olive oil
1 cup chopped yellow onions
1/2 lb thickly chopped bacon
3 lbs Yukon Gold potatoes
1 cup dry white wine
3 tablespoons creme fraiche
salt and pepper
1 wheel Reblochon cheese (can substitute Munster or stinky Camembert)
Preheat oven to 350 degrees. Boil potatoes in salted water until firm but not soft, about 10 minutes. Rinse with cold water, peel, and slice 1/4 inch thick. Fry onions and bacon in a small amount of olive oil. Butter a casserole dish, put a layer of half of the potatoes on the bottom, and sprinkle with half of onion/bacon mix. Repeat with remaining potatoes, onion and bacon. Spread creme fraiche on top. Top with wheel of cheese, cut horizontally, rind side up. Pour wine over all. Bake for 30-40 minutes until top is golden.
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