Ingredients :
• 1 kg potatoes
• 3 half Reblochon cheese
• 200 g strip of bacon
• 2 shalotts
• 1 glass white wine
• 1 pinch of salt and pepper
• 20 cl cream
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Tartiflette
Preparation:
• Peel the potatoes when they are still hot.
• Dice them in a salad bowl and add a glass of wine.
• Mix the potatoes with minced shalotts.
• Preheat the oven at 7 (210°C / 410°F)
• Brown the strip of bacon. Add them to the potatoes and the cream.
• Add the potatoes and the cream into an oven dish.
• Cut the Reblochon cheese in two parts (so you should have 3 parts).
• Put the parts of Reblochon cheese on the top of the potatoes mixture.
• Cook in the oven for 10 to 15 minutes until the cheese is completly melted and with a golden colo(u)r.
• To be eaten piping hot.
The right place to buy cheese:
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