Tartiflette with Reblochon
Potatoes baked with Reblochon, bacon lardons, onion and white wine.
Active time30 min
Cooking45 min
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 1 garlic clove
- 1 onion
- 1500 g potatoes with a tender, melting texture
- 15 g butter
- 100 ml semi-skimmed milk
- 1 whole Reblochon cheese
- 120 g smoked bacon
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
- 100 ml dry white wine
Preparation
Preheat the oven to 180 °C. Peel the potatoes and cut into thin slices. Cover with cold water in a saucepan and cook for 5 minutes once the water boils; drain.
1500 g potatoes with a tender, melting texture- oven
- vegetable peeler
- knife
- chopping board
- saucepan
- colander
While the potatoes parboil, peel and thinly slice the onion, peel and crush the garlic and cut the bacon into lardons. Melt the butter in a frying pan and fry the bacon and onion for 5 minutes. Add the garlic and wine and cook for 3 minutes.
1 garlic clove1 onion15 g butter120 g smoked bacon100 ml dry white wine- knife
- chopping board
- frying pan
- spatula
Layer the potatoes and filling in a baking dish. Season lightly if desired. Slice the Reblochon with its rind on, distribute over the top and pour in the milk. Bake for 30 minutes, until the cheese is melted and golden and the potatoes are tender.
100 ml semi-skimmed milk1 whole Reblochon cheese1 pinch of ground pepper — optional1 pinch of salt — optional- oven
- baking dish
- knife
Allergens
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration