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tartiflette

Tartiflette is a potato gratin, bacon, onions which are melted Reblochon, a cheese originating Pays de Savoie and manufactured in the Aravis and the Val d'Arly.

The "tartiflette Reblochon Reblochon de Savoie or" obtained a Red Label 9 October 2014. It contains at least 20% of PDO Reblochon de Savoie, 6% of whole cream, 10% smoked bacon cooked with wood and 6% onions, the rest consisting of potato, starch, salt and poivre1.

Préparation

To prepare a tartiflette, potatoes are pre-cooked (water, steam or, preferably, in a pan) and peeled. Separately, returns onions and bacon. Of reblochons is then cut in two by the slice and they are arranged crust up on the top of the dish, adding a little cream. Finally, the dish is sprinkled with a little dry white wine (wine of Savoy, Alsace or Jura generally [citation needed.], Preferably Apremont and Chignin, Savoie2 wine) but according to the revenue, wine is optional, see a series of possibles3 variants. Take a well-made Reblochon cheese and the dish is placed in the oven until the Reblochon cheese is melted and the crust is toasted.

Tartiflette can be eaten with a Savoy wine, for example a white wine or chignin chignin-bergeron4.

Tartiflette faite au four

the recipe Tartiflette

2 kg of potatoes

5 onions

300g bacon

3 reblochons

500g light cream

salt and pepper

Production

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• difficulty : easy
• preparation : 1 hour
• baking : 30 minut
• Total time : 1 hour , 30 minut