Tartiflette
Over a year ago
2,559 views
Ingredients
- 300g reblechon
- 1.5kg potatoes peeled and sliced
- 100g Shallots
- 1 garlic cloves. finely chopped
- 200g lardons
- 250ml Single Cream
- 1 glass Dry White Wine
Accompaniment
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Description
A beautiful french or swiss gooey yummy cheesey potato dish best enjoyed after skiing or strenuous walking in north london
Method
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1
1. Peel and slice the potatoes and par boil for 5 mins, drain and set aside to cool.
2. Grease an oven proof dish and set oven at 200 (fan oven).
3. Gently saute the shallots and garlic in butter, add the lardons and continue cooking for further 5 mins.
4. layer the potatoes and onion mixture in the dish.
5. Pour over 1 glass of white wine and 250ml of single cream.
6. Slice the reblechon cheese and lay on top on potatoes and put in the oven for 30 mins or until cheese is melted and bubbling.
Chef's Tips
1. The wine and cream are really important for the yumminess of this dish!!!!!!!!!
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