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INGREDIENTS: 1 kg of potatoes 1 fresh Bay Leaf 4 Tbsp unsalted butter 2 onions, cut in half and sliced 5 thick strips of bacon, cubed ⅓ cup of dry white wine 500g Taleggio Coarse sea salt and freshly ground black pepper A baking dish, 30cm long, greased with butter...
Tartiflette is a dish from Savoie in the French Alps. It is usually made with Reblochon (made with raw milk so we don't have it) but we used Pont-l'Evêque instead - a washed-rind from Normandy. And it works the treat!
