Recipe - Tartiflette (Gratin Of Potatoes With Washed Rind Cheese)

6 ounce Thick cut or sliced up bacon, cut into
lardons
6 ounce Mushrooms, cut or sliced up
Salt and pepper
4 tablespoon Softened butter
4 Potatoes, peeled and cut or sliced up
1/8inch thick
1 One half cup Crumbled washed rind cheese
(such as, Pont L'Eveque,
Limburger, Livarot or
Muenster)
1 One half cup Heavy cream

Preheat oven to 325 degrees F. In a skillet saute bacon lardons until
lightly crisp and brown. Remove with a slotted spoon to paper towels to
drain. Discard all but 2 teaspoons bacon fat from skillet , reheat, add
mushrooms and saute until lightly brown; season with salt and pepper.

Generously butter a shallow baking dish with 2 tablespoons butter. Toss
potato slices with salt and pepper and arrange half in a layer in baking
dish. Sprinkle with bacon and mushrooms and top with h alf of cheese. Top
with a layer of remaining potatoes, and pour enough cream over top to
barely cover potatoes. Dot with remaining butter. Bake 30 minutes until
cream is completely absorbed and potat oes are tender. Remove baking dish
from oven, sprinkle with remaining cheese and continue to bake until cheese
is melted, browned and bubbly, 10 to 15 minutes more. Let sit a few moments
before servi ng.

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #513 by "Master
Harper Gaellon" gaellon@inch.com on Mar 12, 1997