- Potatoes1 Kilogram(s)
- Bacon200 Gram(s)somked diced
- Onion200 Gram(s)
- Reblochon1 Piece(s)Cheese
- Oil2 Tablespoon(s)
Discover the recipe of the Tartiflette, a tasty mountain recipe that warms the spirits and palates after a good day of skiing. It is easy to do and unmistakable. And for the cheese lover you will definitely admire the taste of our recipe today.
Preparing the vegetables
Peel the potatoes , dice them, rinse them well and wipe them in a clean cloth.
Heat the oil in a pan, melt the onions .
When the onions are melted, add the potatoes and brown them on all sides.
When golden, add bacon and finish cooking.
Filling the tartiflette mold
On the other hand, scrape the crust of the reblochon and cut it in half (or in four pieces).
Preheat the oven to 200 ° C (thermostat 6-7) and prepare a gratin dish by rubbing the bottom and edges with the peeled garlic clove .
In the gratin dish, spread a layer of bacon potatoes, place half of the reblochon on top and then potatoes again. Finish with the rest of the reblochon (crust to the potatoes).
If you like tartiflette you can try cordon bleu.
Bake for about 20 minutes of cooking.
For more taste, choose a Reblochon Savoy farmer. You can easily identify it with its green casein pellet