Tartiflette done
#food #foodstr
#m=image%2Fjpeg&dim=861x1015&blurhash=%7B8GRbkL20AIUW%3FIAM%25Rk008%5ENX-%3AsXtSxsf50ZNM%7EWVEtPi%5Dt6oxM%5D-%2Cr_TL%3FGRpM%7Dt7%256rqxnIS9GELs%3ANGM%7CXAxIx_t6%3FGV%5BR*%25LRiIUD%25o%24xbx%5B-.nio%23%250xuV%40IUM%7BIVxuRkozt7xu-%3BozNF&x=238da5300894d579597c9784d744b349a3597e2240fe1a3909785dc6e41e8556
That looks good. Do you have the receipt?
Here what you need for the tartiflette:
1 Reblochon cheese
1 Kg firm-fleshed potatoes
200 g smoked bacon
2 large onions (approx. 200 g)
10 cl white wine (a small glass)
Freshly ground pepper
Peel and chop the potatoes.
Slice the onions.
In a frying pan, sauté the lardons with the onions for 3 minutes until they begin to brown.
Add the potatoes and cook over medium heat for 20 minutes.
Preheat your oven to 200°C - Thermostat 6-7.
Deglaze with white wine and cook for 5 minutes.
Season with pepper (no need to add salt with the bacon), and nutmeg to taste.
Cut your Reblochon in half lengthwise, keeping the rind on. Keep one side to put on top of the dish for gratinating, and cut the other side into small pieces to add to the potato - bacon - onion mixture.
Place the potato-lardon-onion mixture and the Reblochon pieces in an ovenproof dish, then place the ½ Reblochon cheese on top, crust side up.
Place in the oven for 15 to 20 minutes to allow the Reblochon to brown.
#food #foodstr
it is preferable to choose farmhouse Reblochon, the one with the green label and for the wine choose one from Savoie such as Apremont or Chignin
