Technical stages for Tartiflette :
- Boil the peeled potatoes.
- When finished, drain and cut in thick slices. the onions until soft. Slightly cook the bacon as well.
- Cover the bottom of a buttered gratin dish with slices of potatoes, then with the onions and bacon. Repeat with the potatoes, etc etc...
- Add the cream and cover with the halved reblochon (two discs), rind on top. Add half a glass of Apremont wine to flavour the tartiflette while baking.
- Put in the oven until the reblochon is melted and golden.
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