Main
Tartiflette
- Preparation time
- 50 min
- Servings
- serves 4
Ingredients
serves 4
- Potato — to buy1 kg
- Bacon bits — to buy200 g
- Onion — to buy1
- Cream — to buy200 ml
- Cheese — to buy400 g
- White wine — to buy100 ml
- Garlic — to buy1 clove
Preparation
Peel the potatoes, cut into thick slices and boil in salted water for 10 minutes, until just tender (they'll finish cooking in the oven).
Preheat the oven to 200 °C (400 °F).
Fry the lardons in a dry pan until they release their fat, add the sliced onion and brown together for 5-6 minutes.
Deglaze with the white wine and let it reduce for 1-2 minutes.
Rub a baking dish with a garlic clove, then layer the potatoes, lardons and onions, repeating the layers.
Top with cream, cut the reblochon (or raclette cheese) in half through its thickness and place it rind-side up over the gratin.
Bake for 20 to 25 minutes, until golden and bubbling on top, and serve right away.