This is a flat property from us (finally, not far away). I do not believe that we have not yet shared a recipe of tartiflette with you. Good, It must be said that it does not not more every day…
As the cold come back and that we are in the middle of the winter holidays, It seems to me that it is the right time to feast around a good au gratin and hot dish after a skiing day.
Some will tell you that tartiflette is rather with potatoes cut into small cubes, but I chose to achieve way gratin, i.e., with cut potatoes into slices. The results were absolutely delicious !
Ingredients (of 6)
- 1,5 kg of potato flesh farm
- 500 g reblochon (1 big cheese)
- 200 smoked bacon matches g
- 100 g cream liquid
- 10 cl dry white vin
- 3 onions sliced
- 1 clove of garlic
- NOIX muscade of Rape
Peel potatoes, cut them into thin strips using a mandoline and cook in a large pot in salted cold water. Cook over low heat for 20 min after boiling.
Meanwhile, in a frying pan, Fry the bacon and then add the onions and garlic pressed. Let Brown then pepper a little, Add a pinch of nutmeg and white wine. Book.
Preheat oven to 180 °.
Cut the cheese in the quarter and divide each quarter in 2 in thickness.
In a glass oven dish, pour a first bed of drained potatoes and sprinkle half of the onions-Bacon over mixture. Repeat the process again with the rest of the preparations.
Cover with fresh cream and reblochon cheese then bake 20 minutes. If the cheese not soup, switch mode grill and allow to Brown until the desired cooking cheese.
Serve right out of the oven to make it hot. Alternatively, you can accompany it with a green salad, It will only better.