Savoyard Tartiflette

Social

30 minutes

1h20

Easy

Low-cost

Person Number

Cooking preparation

Click to discover the ingredients

Ingredients

Potatoes with Firm Flesh

1 kg

Smoked Bacon

200 g

Reblochon

1

White Wine from Savoie

25 cl

Onions

2

Butter

30 g

Beautiful Tablespoons of Heavy Cream

2

Grated Nutmeg

A hint

Salt

Pepper

Machine

Vegetable Slicer

PREPARATION

01.

Peel the potatoes. With the TRS or PREP4YOU cut them into slices using a 4mm slicing disc. Immerse them in a pot of salted water and bring to a boil. Let cook until the potatoes are cooked but still a little firm. Drain them.

02.

Peel the onions. With the TRS or PREP4YOU slice them using a 2mm slicing disc. Place them in a large pan with the butter. Cook for 5 min over high heat, then add the bacon bits and brown for another 10 min.

03.

Add the drained potatoes and brown over high heat, 5 to 10 minutes. Pour the white wine, salt a little, pepper, add the nutmeg and cook for another 2 or 3 minutes.

04.

Place everything in a gratin dish or mold with well-buttered strapping. Add the heavy cream on top.

05.

Cut the reblochon in half. Cut each half into the thickness and place them on the tartiflette, crust side up.

06.

Bake for 25 min at 200 °C. Serve hot.

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