Medium

Fresh cream

Onion

Pepper

Reblochon

slice

Salt

Sunflower oil

tablespoons

Potato

White wine

Lard

Tartiflette

<h5><strong>25 min</strong></h5><p>Cook potatoes in boiling water for 25 minutes.</p>

<h5>8 min</h5><p>Cut 200 g of bacon into small pieces.</p><p>Reserve.</p>

<h5>5 min</h5><p>Prepare 200 g of onion, then chop them finely.</p><p>Reserve.</p>

<h5>3 min</h5><p>In a skillet over high heat, pour 2 tablespoons of oil, and when it is hot add the lardons, cook for 2 or 3 minutes.</p>

<h5>3 min</h5><p>Add the chopped onions, salt, pepper, and cook for another 3 minutes (if needed add a little more oil).</p>

<h5>1 min</h5><p>Add 200 ml of dry white wine.</p>

<h5>8 min</h5><p>Stir well, and reduce until only half the liquid remains in the pan.</p><p>Remove from heat.</p>

<h5>8 min</h5><p>Peel 1 kg 500 g cooked potatoes.</p>

<h5>1 min</h5><p>Butter a casserole dish.</p><p>Preheat your oven to 200°C (390°F).</p>

<h5>5 min</h5><p>Cut half the potatoes into slices, to make a first layer.</p>

<h5>2 min</h5><p>Stir in the lardons+onions mixture, salt and pepper.</p>

<h5>5 min</h5><p>Cut the remaining potatoes into slices, to make a second layer.</p>

<h5>3 min</h5><p>Pour in 250 ml of crème fraiche, salt and pepper.</p>

<h5>5 min</h5><p>Cut 1 Reblochon in half, in thickness and height.</p><p>Note: It is possible before cutting them, to wash the crust of the cheese under water with a brush, or even throw away this crust if you don't like it.</p><p>Place the pieces of cheese on top of the potatoes, and put in the oven for about 30 minutes.</p>

<h5>30 min</h5><p>The tartiflette is ready when the cheese is melted, and the crust is crispy.</p>

Medium

115 min

Cheese

Main course

Servings

1

Nutrition

/ per serving

Directions

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