Tartiflette

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Lardon, potatoes and cheese! What's not to like? 

A wonderful and satisfying dish to enjoy on a cold winter night. 


Cooking time: about 30 minutes

Ingredients:

1kg of charlotte potatoes peeled

250 g lardon (or chopped bacon)

3 thinly sliced shallots

25 g butter

1 chopped garlic clove

100ml white wine

A whole Roblochon


Method:

  • Preheat the oven to 200 C.
  • Cook the potatoes in salted water until tender (about 8 minutes),
  • Drain and set aside,
  • Fry the lardon in the butter with the shallots and chopped garlic for 5/8 minutes,
  • Add the white wine and let the liquid reduce.
  • Thinly slice the potatoes.
  • In an ovenproof dish, layer the potatoes with the shallot mixture.
  • Season well.
  • Slice the Roblochon cheese horizontally.
  • Place the 2 halves skin down on top of the layers.
  • Bake in the oven for about 15 minutes.

My tips:

If you feel very indulgent, pour 100 ml of cream on the potatoes before placing the cheese.
Gruyere, Muster, Raclette cheese or a ripe camembert can be used as a cheese alternative.

               

 

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