Tartiflette
Ingredients
1 Reblochon cheese - unwrapped and sliced into 4 mm thick slices
1 kilo of new potatoes - par boiled and cut into 3mm thick slices
200g lardons or bacon
2 large onions sliced
1 glass of dry white wine
Salt and Pepper to taste
Nutmeg to grate over the top of the tartiflette
Method
Pre-heat the oven to 200’c.
In a non stick frypan place the lardons and onions and turn the heat up to a medium high heat and cook until the lardons are crispy and the onion soften
Take off the heat and add the strained par boiled potatoes and wine then mix to combine
Season with salt and pepper
Add to a pyrex or baking dish or if you have one a tartiflette dish
Place the sliced cheese on top of this mixture
Grate the nutmeg over the top
Bake in the oven for 20-30 minutes or until the cheese has melted and is golden brown
Serve with a green salad