As a comforting dish, we offer you a delicious and creamy truffle tartiflette recipe. This recipe from the French Alps will delight the taste buds of your guests. The mixture of our truffles and Reblochon is ideal for a winter dish.
Preparation of the recipe
STEP 1
First, preheat your oven to 200°C (thermostat 6-7)
2ND STEP
Peel the potatoes and cut them into slices approximately 5 mm thick.
STEP 3
Boil salted water in a large saucepan. Dip the potato slices into the boiling water and let them cook for about 5 minutes. They should be partially cooked but still firm. Drain them and reserve.
STEP 4
Meanwhile, brown the bacon in a pan over medium heat until golden brown. Add the chopped onion and fry it with the bacon until translucent.
STEP 5
Then, cut the reblochon in half lengthwise to obtain two discs. Then cut each disk in half lengthwise again to obtain four thinner disks.
STEP 6
Grate the truffle or cut it into thin strips.
STEP 7
In a previously oiled gratin dish, place a layer of potatoes, then a layer of bacon and onion, and finally a layer of truffle. Repeat the operation until the ingredients are used up.
STEP 8
Arrange the reblochon discs on top of the dish.
STEP 9
Finally, pour the crème fraîche over the top of the dish, making sure it is evenly distributed.
STEP 10
Place the tartiflette in the oven and cook for about 30 minutes, until the top is golden brown and the cheese is melted.
Serve hot, accompanied by a green salad and possibly a glass of Savoy white wine for an authentic Savoyard experience.
