Tartiflette
Reblochon cheese from the Alps wasn’t selling well, so someone had the brilliant idea of mixing it with cooked potatoes, golden bacon, sautéed onion, cream, and white wine, covering it all with the cheese, and baking it. Spoiler: it worked.
You’ll need:
For 3 or 4 people
• one Reblochon cheese
• 750 g of potatoes
• 2 onions
• 200 g of bacon, smoked pancetta (or lardons, as the French say)
• ½ glass of white wine
• 150 g of crème fraîche or cooking cream
• salt and pepper.
How is it made?
Boil the potatoes until almost done, fry the bacon until it releases its fat, and sauté the onion in that oil.
Mix everything and add the wine (goodbye alcohol, hello flavor), then the cream, and let everything combine.
Transfer to an oven-safe dish; ours has those silicone handles that are very handy for taking it out.
Bake at 200°C, well covered with slices of Reblochon (crust included, mind you!). About 20 minutes and, if necessary, a touch of grill at the end.
Get ready to enjoy it like a mountaineer.
