Tartiflette mit Reblochon

Name: Tartiflette mit Reblochon
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1.25 kg Potatoes; 3 baby onions; 200 g streaky smoked bacon; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l dry white wine; 200 g Fresh cream; 250 g Reblochon de Savoie (creamy semi-hard cheese; alternatively raclette); 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1.25 kg Potatoes
3 baby onions
200 g streaky smoked bacon
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l dry white wine
200 g Fresh cream
250 g Reblochon de Savoie (creamy semi-hard cheese; alternatively raclette)
7-10 Tbsp Aluminium foil

Directions

1
##Wash and cover the potatoes and cook them in boiling water for about 20 minutes. In the meantime peel ##onions## and cut them into thin rings. Dice bacon finely.
2
Drain the potatoes, rinse and peel them. Cut the potatoes into slices. Heat butter in a large pan. Fry the bacon in it until crispy. Add onions and fry until golden brown, turning.
3
Mix in the potatoes and fry for about 5 minutes, turning. Season with salt and ##pepper##. Add wine and simmer for 5 minutes. Stir in crème fraiche.
4
Preheat the oven (electric cooker: 175°C/ circulating air: 150°C/ gas: stage 2) and place the potato mixture in an ovenproof dish. Cut the cheese in half horizontally and place the halves next to each other with the rind facing down on the potato mixture.
5
Cover the mould with aluminium foil and bake in the oven for 20-25 minutes until the cheese has melted. Then remove the foil. Mix the melted cheese with the potatoes. Bake the casserole without foil again at the same temperature for another 15-18 minutes until golden brown.