Savoy tartiflette with reblochon
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.
IngredientsRecipe for 4 persons
For the tartiflette
Yukon gold potatoes
35% cooking cream
For the salad
White balsamic vinegar
- Salt and pepper
Preparation time: 60.00 min
Preheat your four at 350.00 °F
- General preparationCook 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 preparationIn 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 preparationMix 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 serveOn 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.