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Savoy tartiflette with reblochon

Mains, Cheese

The classic from Savoy mountains: potatoes, onions, bacon and Reblochon cheese, all cooked slowly in the oven.

L'idée déco You can also make this recipe in individual ramekins for an original presentation.

Ingredients

Recipe for 4 persons

For the tartiflette

1 Kg

Yukon gold potatoes

2 Unit(s)

Onion

200 Gr

Smoked bacon

100 Ml

White wine

300 Gr

Reblochon cheese

1 Clove(s)

Garlic

100 Ml

35% cooking cream

For the salad

4 Handful(s)

Mixed greens

15 Ml

White balsamic vinegar

5 Ml

Dijon mustard

30 Ml

Olive oil

Preparation time: 60.00 min

Preheat your four at 350.00 °F

General preparation
Cook the potatoes in a big pan starting with cold water, peel it and cut in in slices. Cut onions into thin slices. Crush the garlic clove. Cut the bacon ino small dice.
Tartiflette preparation
In a skillet, fry the bacon, add onions and cook over low heat for 5 min. Then add the white wine and garlic and cook for 2 to 3 min. In a baking dish, alternate layers of potatoes and layers of onions / bacon. Season with salt and pepper each layer. Finally, cut slices of Reblochon and then cover the dish. Pour a little milk in the dish, and bake for about 25 min.
Salad preparation
Mix the vinegar with the mustard using whisk then add the oil in a drizzle. Season with salt and pepper and add to the mixed greens at the last moment.
To serve
On your plate, place a portion of tartiflette accompanied by a small salad.

You can also make this recipe in individual ramekins for an original presentation.