My personal Tartiflette recipe
Time : 1h15 People : 4 Very easy
400g diced bacon
200g brown onions (1 or 2 at your liking)
2tbsp olive oil
1 garlic glove
300ml cooking cream or creme fraiche
Peel the potatoes and cook them in boiling water for about 15minutes or until tender, slice them and keep them in a clean cloth to dry.
Heat the oil in a pan, melt the onions in it.
When the onions are melted, add the bacon and finish cooking until it all looks golden.
Prepare the reblochon : cut it in half, then cut each half horizontally.
Preheat the oven to 200°C (thermostat 6-7) and prepare a gratin dish by rubbing the bottom and edges with the peeled garlic clove.
In the gratin dish, spread a layer of potatoes with bacon, place half of the cooking cream on top, then again potatoes with bacon. Finish with the rest of the cooking cream and dispose the reblochon on top of it (crust towards the potatoes).
Bake for about 20 minutes of cooking more more if you like it more brown on top.
Bon appétit !