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Classic
Ingredients
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Method
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1
Peel and slice the potatoes to 3-4mm thickness
Tartiflette
04:00
2
Place in a medium-sized saucepan filled with cold water along with a teaspoon of salt
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02:00
3
Cover and bring to the boil, then cook for 15 minutes
Tartiflette
16:00
4
Peel, and slice the onions
Tartiflette
03:00
5
Fry the onions with the button in a large frying pan (skillet) for around 5 minutes over a medium heat until softened but not coloured
Tartiflette
05:00
6
Add the white wine and cook until it is evaporated
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05:00
7
Fry the lardons in the same pan for 6 minutes until golden and crispy, then remove from the pan
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07:00
8
Preheat your oven to 200ºC / 180ºC Fan / Gas 6 / 400°F
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02:00
9
Spread half of the onions across the base of a roasting tin
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01:00
10
Top with half of the lardons
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01:00
11
Top with all of the sliced cooked potatoes
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02:00
12
Finish with the rest of the onions and lardons
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02:00
13
Pour over the double cream
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01:00
14
Slice the Reblochon lengthways / as the cheese lies on the counter, half way up horizontally so it's in two flat halves
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01:00
15
Place on top with the crust facing up
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00:30
16
Cook for 30 minutes until the Reblochon has fully melted and is golden on top
Tartiflette
30:00
17
Serve with dressed salad
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01:00