Tartiflette

Ingredients

6 servings

• 1.5 Reblochon cheeses (2 for big eaters)
• 1.2 kg of potatoes
• 1 slice of smoked ham, cut into cubes (or bacon lardons or diced bacon)
• 500 g of onions
• 40 cl of Apremont or another dry white wine from Savoie (optional, but adds more flavour)
• 1 pinch of salt
• 1 pinch of pepper

Steps

1. 1

   Boil the potatoes in their skins. Peel them and slice them into rounds.

2. 2

   Thinly slice the onions and sauté them in a little butter. Once golden, add the ham (or bacon lardons) and the potatoes. Let simmer for 15 minutes.

3. 3

   If you are using white wine, now is the time to add it. Season with a little salt and pepper, let the potatoes absorb the white wine for a few minutes before transferring everything into a baking dish.

4. 4

   Scrape the rinds of the Reblochon cheeses with a knife, cut them in half horizontally, and place them on top of the potatoes.

5. 5

   Bake in a hot oven (220°C/425°F) for 20 to 30 minutes. Serve with a green salad, or even a few tomatoes, simply dressed with a little shallot vinegar.