Tartiflette

Preheat oven 350 degrees; 1. Peel potatoes before cooking. Cook for no more than 15-20 minutes (less if using smaller potatoes). You want them to just be getting tender. (When you slice them later, the inside will be still hard and the outside getting tender. A color change will be noticeable. This is perfect.) Rinse in cold water to stop the cooking. 2. While potatoes are cooking, slice the salt pork into cubes if already not done. Melt the butter in very large sauté pan. Cook over medium high heat until crisp and golden brown. (Finely chop the onions.) Remove salt pork with slotted spoon and set aside. Cook the onions in the pork fat over medium heat until wilted. Remove excess fat from pan and set a small amount aside to coat the casserole pan. 3. While cooking the onions and once potatoes are cool, cut them into slices that are about 1/3 inch thick. 5. Return salt pork and onions back to pan and add wine. Cook over high heat until wine is nearly evaporated. Add the potatoes and cook for about minute or until the ingredients are mixed well together. (If you had boiled the potatoes too long in the beginning, they will start to fall apart during this process). Add the cream, salt (if using salt pork this isn’t necessary), and pepper to taste. Mix ingredients until potatoes are well coated. 6. Take fat from salt pork and coat the casserole pan. Place the potato mixture in the casserole. Cut the cheese in half horizontally through the center so you have two half moonish or triangular pieces. You might want to cut once more vertically so you have 4 pieces for better cheese distribution. Score the crust with a sharp knife. Do not remove crust. Place the cheese crust side up or the potatoes. 7. Cover with aluminum foil and bake in center of oven for an hour. Take out of the oven remove the foil and mix in the cheese (including crust). Place under the broiler and cook until top is golden brown. Serve with white wine and a salad. Enjoy!!