Nutrition Facts
4 servings
4
Recipe for Tartiflette for true food lovers
No Reviews
Winter food lovers, try this recipe where a few grandmother's secrets transform a classic into a must-try...
Ingredients
1 Reblochon cheese
1 Potato
20 Sour cream
150 Bacon
2 Onion
1 Dry white wine
Salt
Pepper
Directions
1
Peel the potatoes and cook them in a large volume of salted water for 20 to 25 minutes.
2
Meanwhile, peel and slice the onions and sauté them in one tablespoon of butter and one tablespoon of oil. When they become translucent, add the bacon and brown everything for 2 to 3 minutes. Set aside.
3
Drain the potatoes when you can easily insert a knife tip without resistance. Let them cool for about ten minutes before slicing them into rounds.
4
Grease a baking dish generously. Then layer slices of potatoes, a layer of cream, and a layer of bacon/onions until all ingredients are used up.
5
Now add what will make all the difference: the glass of dry white wine, trying to spread it evenly over the casserole.
6
To finish, cut the cheese in half lengthwise and place the two halves on the dish, crust side up. Let it brown for about 30 minutes at a temperature of 7-8 in a well-heated oven. The dish is perfect when the cheese is completely melted.
Ingredients
Ingredients
1 Reblochon cheese
1 Potato
20 Sour cream
150 Bacon
2 Onion
1 Dry white wine
Salt
Pepper
Directions
Directions
1
Peel the potatoes and cook them in a large volume of salted water for 20 to 25 minutes.
2
Meanwhile, peel and slice the onions and sauté them in one tablespoon of butter and one tablespoon of oil. When they become translucent, add the bacon and brown everything for 2 to 3 minutes. Set aside.
3
Drain the potatoes when you can easily insert a knife tip without resistance. Let them cool for about ten minutes before slicing them into rounds.
4
Grease a baking dish generously. Then layer slices of potatoes, a layer of cream, and a layer of bacon/onions until all ingredients are used up.
5
Now add what will make all the difference: the glass of dry white wine, trying to spread it evenly over the casserole.
6
To finish, cut the cheese in half lengthwise and place the two halves on the dish, crust side up. Let it brown for about 30 minutes at a temperature of 7-8 in a well-heated oven. The dish is perfect when the cheese is completely melted.
Notes
-
Kristina
Great! This recipe is excellent! My suggestion: Being vegetarian, I replaced the bacon with vegetarian sausage - I enjoyed it, and my carnivorous husband found it just as good as the regular version. To spread the cream more easily, I mixed it with a little white wine. -
Colette
A little extra... For my part, before filling my dish, I coat it with butter mixed with salt crystals and crushed garlic. Yum! A delight. -
cloclo
well explained -
Cat
Please provide the text you would like me to translate. -
K.ro
Please provide the text you'd like me to translate.
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH