Tartiflette: King River Gold

Recipe Credit: Mould Cheese Collective

Serves 6-8 | Prep Time: 20 mins | Cook Time: 35 mins

· 1.5kg waxy potatoes (e.g., red Desirée, Nicola, or Royal Blues)

· 20gm butter

· 200g streaky free-range bacon, cut into strips

· 1 medium onion (approx.150gm), peeled and thinly sliced

· 150ml dry white wine

· 200ml Crème Fraîche or sour cream 

· 1 clove garlic, cut in half

· Salt and pepper

·  500gm King River Gold, cut in half horizontally to make 2 discs

1. Preheat your oven to 190C.
2. Bring a large pot of salted water to a boil. Give the potatoes a quick wash, but no need to peel them. If they're too big, you can cut them into roughly the same size. Cook until they're tender but still hold their shape (around 15 minutes). Then, drain them well and set aside to cool.
3. While the potatoes are cooking and cooling, melt the butter in a large frying pan over medium heat. Add the bacon and onion, and cook until the onions soften (about 5 minutes). Deglaze the pan with white wine, stirring to collect all the tasty bits at the bottom. Remove the pan from heat and stir in the crème fraîche/sour cream. 
4. Take the peeled garlic clove and rub it all around the inside of a wide, ovenproof dish.
5. Once the potatoes are cool enough to handle, cut them into medium-thick slices (around 1cm).
6. In the ovenproof dish, create a layer using half of the potatoes, spoon over half of the onion and bacon mixture, and season with salt and pepper. Repeat the process with another layer of potatoes and the remaining onion and bacon. Finally, place both cheese discs side by side, with the rind facing up.
7. Bake the Tartiflette for 35-40 minutes, until it's bubbling hot and lightly browned.
8. Serve this cheesy goodness with a crisp green salad, pickles, charcuterie, and a well-chilled white wine for a true French fest!

It's easiest to cut the cheese when it's cold from the fridge. Keep the cheese halves in the fridge during prep time and only take them out when it's time to top the potatoes.