Tartiflette
Potatoes, lardons, white wine, a wheel cut in half and laid on top. Savoyard math.
Serves 690 minmediumwinter
Ingredients
- 1 wheel Reblochon AOP
- 1.2 kg Waxy potatoes
- 200 g Lardons
- 120 ml Dry white wine
- 100 ml Crème fraîche
Method
Boil the potatoes until just done; slice into rounds.
Render the lardons; add the sliced onions and cook until soft; deglaze with white wine.
Layer potatoes and lardons in a baking dish; pour over the crème fraîche.
Cut the Reblochon in half horizontally and lay both halves rind-side-up on top. Bake 25 minutes at 200°C until bronzed and bubbling.
Featured cheese
Reblochon
France · cow milk