A Recipe from the Savoy region in France, the Tartiflette as well as the Fondue Savoyarde are models of convivial dishes to share with friends after a good day of skiing on the slopes of our most beautiful French mountains!
Ingredients :
- Potatoes
- Reblochon (Savoy cheese)
- Onions (x2)
- Bacon 250 Grams
- White Wine (20 cl )
- Clove of Garlic (x1)
- Olive oil
Pre-cook the potatoes (with the skin) in steam for about 8 minutes. Discard
Peel the onions and fry them in olive oil until they are melting.
Peel and cut the potatoes into about 8 pieces
Add the potatoes to the onions and brown for about 15 minutes, then add the bacon for another 5 minutes.Season with a little pepper.
Preheat the oven to 200°C
-Slightly scrape the crust of the Reblochon with a knife, then cut it in half lengthwise, then in half again lengthwise (modification: ideally it should be cut in 8)
Preheat the oven to 200°C
Slightly scrape the crust of the reblochon with a knife, then cut it in half lengthwise, then in half again this time in the other direction (modification: ideally, it should be cut in 8)
Take your dish and rub the bottom and sides with a garlic clove.
Pour half of the potato / bacon / onion / white wine mixture into the dish and place half of the cheese on top, then pour the other half of the mixture on top and finish with the cheese crust on the bottom.
. Put in the oven for about 20 to 25 minutes to brown.
You can serve your Tartiflette with a green salad.
