Recipe

Tartiflette Recipe

Print Recipe

Ingredients

Directions

Step #1 Peel the potatoes & boil in salted water until just tender.
Step #2 Drain them & when they're cool enough, slice.
Step #3 Heat half the butter & oil together in a frying or saute pan & fry the potatoes until golden.
Step #4 Spice up with salt & pepper & put them into a shallow ovenproof dish.
Step #5 Heat the rest of the butter & oil in the same saute pan & cook the lardons over a fairly high heat to colour them well.
Step #6 Turn the heat down, add the onion & cook it until soft & just beginning to colour.
Step #7 Throw in the garlic & cook for another couple of mins.
Step #8 Whilst cooking add white wine, normally about 1/2 a glass is sufficient.
Step #9 Cut the reblochon into slices & trim the rind.
Step #10 Dot spoonfuls of creme fraiche all over the potatoes & cover with the slices of reblochon.
Step #11 Bake in an oven, pre-heated to 190 C, for 15 mins.
Step #12 The cheese should be melted & bubbling.
Step #13 Serve as soon as possible.
Enjoy the Tartiflette recipe