TARTIFLETTE D'ICI
Portions : 4 - Preparation : 5 minutes - Cooking time : 35 minutes
Ingredients
- 1 kg (2 lb ) Yukon Gold potatoes, raw and sliced
- 8 slices bacon (or smoked bacon, cut into strips)
- 250 ml (1 cup) red onion, minced
- 250 ml (1 cup) dry white wine
- 2 pinches nutmeg
- 1 whole Reblochon cheese (La Sauvagine, L'Origine, L'Empereur, etc.)
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, brown bacon and onion for 3 to 4 minutes.
- Add potato slices and cook for a further 5 minutes, stirring occasionally.
- Deglaze with white wine, add nutmeg, salt and pepper and cook for a further 5 minutes.
- Cut the cheese in half lengthwise. Cut one half into small cubes.
- Add the cheese cubes to the mixture, pour into an ovenproof gratin dish, place the remaining half of the cheese on top and bake for 20 minutes, until the cheese has melted and au gratin.
