Ingredients: 1.2 kg potatoes 200 g diced bacon 1 onion 1 reblochon cheese 2 tablespoons creme fraiche 1 bottle Apremont (Savoy white wine) Time: 1 hr 10 min Directions:1. Boil the peeled potatoes. 2. When finished, drain and cut in thick slices. Sweat the minced onions until soft. Slightly cook the bacon as well. 3. Cover the bottom of a buttered gratin dish with slices of potatoes, then with the onions and bacon. Repeat with the potatoes, etc. 4. Add the cream and cover with the halved reblochon (two discs), rind on top. Add half a glass of Apremont wine to flavour the tartiflette while baking. 5. Put in the oven until the reblochon is melted and golden. |