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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.


Recipe for 4 persons

For the tartiflette

1 Kg
Yukon gold potatoes
2 Unit(s)
200 Gr
Smoked bacon
100 Ml
White wine
300 Gr
Reblochon cheese
1 Clove(s)
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
  • Salt and pepper

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.

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