- For 8 people
- Preparation time 30 minutes
- Cooking temperature 375°F
- Cooking time 20 minutes
- 1 reblochon
- 3 onions
- 1 clove of garlic
- 2 kg of potatoes
- 20 cl white wine
- 25 cl whipping cream
- 150 g bacon
Cook the potatoes in water for 20 minutes.
Slice the onions and fry them in a saucepan with butter.
When the onions are cooked, add the bacon and leave to brown on a fairly low heat.
Pour some herbes de provence in the pan.
When the potatoes have finished cooking, peel them and cut them into slices.
Pour a trickle of oil at the bottom of the dish.
Fill the bottom of the dish with potatoes.
For the second layer, pour in your bacon and onion mixture.
For the third layer, fill the top of the dish with potatoes.
Pour the cream, spreading it evenly over the whole area.
Pour the white wine.
Take out your reblochon and scrape its crust.
Cut your reblochon in half.
Position your two pieces of reblochon above the dish.
Bake your tartiflette for 20 minutes at 375°F.
Your dish is ready to eat.