Photograph of the finished Tartiflette

France · Khoai tây nướng phô mai Reblochon

Tartiflette

1 hr 10 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1 kg
  • Photograph of Reblochon cheese Reblochon cheese 400 g
  • Photograph of Bacon Bacon 240 g
  • Photograph of Onion Onion 240 g
  • Photograph of Fresh cream Fresh cream 160 ml
  • Photograph of White wine White wine 120 ml
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Boil potatoes with their skins on for 20 minutes until just cooked, let them cool, then peel and slice them thickly.
  2. 2 Pan-fry the bacon to render the fat, then add the thinly sliced onions and sauté for 5 minutes until translucent.
  3. 3 Add the potatoes and stir-fry for 5 minutes until coated in oil and golden brown around the edges, then pour in the white wine and simmer until the liquid evaporates.
  4. 4 Transfer everything to a baking tray, drizzle with fresh cream, and sprinkle with pepper.
  5. 5 Cut the Reblochon cheesecake in half horizontally, with the crust side facing up.
  6. 6 Bake at 200°C for 25 minutes, or until the cheese melts, turns golden brown, and bubbles.

With an appliance

  • Air fryer 58 min

    Replace step 6: spray oil on the cheese surface, run the steamer at 215 degrees for 15 minutes and rotate the tray after 8 minutes; Reblochon will brown 10 minutes sooner, large trays need to be divided into portions.

Start cooking