The tartiflette
Presentation
- 1.5 kg potatoes
- Onion
- 1 Savoie Reblochon cheese
- 40g butter
- Salt
- Pepper.
- Onion
- 1 Savoie Reblochon cheese
- 40g butter
- Salt
- Pepper.
Cut the potatoes into cubes and fry in butter with onion.
When the potatoes are almost done, scrape the outside off a ripe Reblochon cheese and spread it over them.
Continue cooking at low heat until the cheese melts and coats the potatoes.
Enjoy with a Crépy or Marin Wine.
When the potatoes are almost done, scrape the outside off a ripe Reblochon cheese and spread it over them.
Continue cooking at low heat until the cheese melts and coats the potatoes.
Enjoy with a Crépy or Marin Wine.
Practical informations
- Key products used :
- Reblochon cheese
- Potatoes
- Difficulty levels :
- Easy
- Number of people served :
- 6 people
- Type of dish :
- main course