Tartiflette with Reblochon

Haute-Savoie, a region in the French Alps, is famous for its rich and flavourful cuisine. A recommended recipe from this region is Tartiflette, a delicious dish made with potatoes, onions, bacon lardons, and the distinctive Reblochon cheese.

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Tartiflette with Reblochon
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Serves: 1 Prep Time: 60 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

2 tablespoons of oil

1 well-ripened Reblochon cheese

200 g of sliced onions

200 g of smoked bacon lardons (diced or sliced)

1 kg of firm potatoes

1 garlic clove

Salt

Pepper

Instructions

Peel the potatoes, cut them into cubes or slices, rinse them well, and dry them with a clean cloth.

Heat the oil in a frying pan and sauté the onions until soft.

When the onions are soft, add the potatoes and brown them on all sides.

Add the lardons and finish cooking. Absorb any excess fat using a paper towel.

Scrape the rind off the Reblochon cheese and cut it in half horizontally.

Preheat the oven to 200°C and prepare a gratin dish by rubbing its bottom and sides with the peeled garlic clove.

In the gratin dish, layer some of the potato and lardon mixture, place half of the Reblochon on top, then add more potatoes. Finish with the remaining Reblochon (rind side facing the potatoes).

Bake for about 20 minutes.

Tartiflette with Reblochon