It was then I decided that I had probably better just keep the Chalet I was designing for myself, rather than hand it over to my clients...or at least work out some yearly holiday allowance schedule for the architects personal use ;)
I used to occasionally buy some tartiflette at my local sunday market at Bastille in Paris, where the guys would have huge, paella-esque pans and be cooking the tartiflette all morning long. Bliss. But at home, I recommend individual gratin dishes like this falcon enamelware one, thus ensuring that no one gets ripped off in crustyness - the poor person who has to eat the middle rather than the crispy sides. Sad. Also there is just something so cozy about your own steaming hot dish.
New Potato tarti-raclette
1 kg new or baby potatos, peeled (if you can be bothered)
1 clove of garlic, crushed
2 medium sized shallots, finely diced.
200 grams bacon (cut into 2 cm pieces) or lardons
150 ml white wine
1 cup creme fraiche (whole fat, entière)
400 grams raclette cheese, sliced, but if you have reblochon, please use!)
Par boil the new potatoes for just 3-4 minutes.
In a fry pan fry the bacon (or lardons) and onion until golden, then add the garlic and stir.
Deglaze the pan (with the garlic, onion and bacon still in there) with the white wine. Add the creme fraiche and stir. Season well with salt and pepper.
Drain the par boiled potatos and divide them among 4 small baking dishes or 1 large one. Pour over the cream mixture.
Place the raclette slices over the potatoes, and place in the oven for 20minutes on 175 deg c or 350 f until the top is nice and golden and the potatos cooked.
Serve with a green salad and a glass or 2 of wine, avant or après ski. Or a sunny San Franciscan afternoon.