Tartiflette is the perfect dish for chilly autumn and winter evenings.
Brown the onions and the chopped bacon. Add the potatoes (parboiled if desired) cut into slices or cubes. Fry the potatoes, stirring regularly, and season to taste. Scrape the white from the rind of a Reblochon. Cut the cheese through the middle (horizontally), and then cut each half into quarters. Put the fried potatoes and chopped bacon into a gratin dish and cover with the slices of cheese. Add the single cream, salt and pepper. Cook in a slow oven to allow the Reblochon to melt through the potatoes.
Du lundi au vendredi de 9h à 12h30 et de 13h30 à 17h30