Recipe Instructions:
Ingredients:
For the Tartiflette:
1 kg potatoes, peeled and sliced (about 10-12 medium potatoes)
200g Reblochon cheese, sliced
200g lardons (bacon cubes)
2 onions, thinly sliced
200ml heavy cream
Salt and pepper to taste
Butter for greasing (about 10g)
Instructions:
Preheat Oven:
Preheat your oven to 200°C (400°F).
Prepare Potatoes:
Peel and slice 1 kg of potatoes.
Boil the potato slices in salted water for 8-10 minutes, until just tender but not fully cooked.
Drain the potatoes and set aside.
Cook Lardons and Onions:
In a skillet, cook 200g of lardons (bacon cubes) over medium heat until crispy.
Add 2 thinly sliced onions to the skillet and cook until softened and translucent.
Assemble Tartiflette:
Grease a baking dish with about 10g of butter.
Layer half of the cooked potato slices on the bottom of the baking dish.
Spread half of the lardon and onion mixture over the potatoes.
Arrange half of the 200g sliced Reblochon cheese on top.
Repeat with the remaining potato slices, lardon and onion mixture, and Reblochon cheese slices.
Add Cream:
Pour 200ml of heavy cream evenly over the top layer of cheese.
Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly browned.
Serve:
Allow the Tartiflette to cool for a few minutes before serving hot.
