Tartiflette
- 4 pers
- 15 min preparation time
- 60 min cooking time
Ingredients
- 1 Reblochon cheese
- 1 pound of potatoes
- 200 g smoked bacon bits
- 200 g thinly sliced onions
- 1 garlic clove
- 2 tablespoons of oil
- 15 cl of white wine
- Salt, pepper Sainte Lucie
- 1 pinch of ground nutmeg from Sainte Lucie
Gourmet tip
Serve piping hot, accompanied by a green salad if you want to lighten the meal a little.
Preparation
- Peel the potatoes, cut them into cubes or slices.
- Rinse and dry thoroughly.
- Cook in boiling salted water or sauté in a pan until tender but still firm.
- Season lightly with pepper and add a pinch of nutmeg for flavor.
- In a skillet, heat the oil or melt the butter.
- Sauté the onions until translucent.
- Pour in the white wine and reduce until evaporated.
- In another pan, sauté the bacon bits, then blot them to remove excess fat.
- Lightly scrape the rind of the Reblochon cheese to clean it.
- Cut the cheese in half, then divide each half horizontally to make four pieces.
- Preheat the oven to 200°C.
- Spread out a first layer of potatoes.
- Add some of the onions and bacon bits.
- Repeat the process until all the ingredients are used up.
- Place the pieces of Reblochon on top, rind side up, to allow the cheese to melt and coat the dish.
- Bake for about 20 minutes, until the cheese has melted and the surface is lightly browned.
