Why talk to you about tartiflette rather than fondue or raclette? Because the tartiflette is made with Reblochon, the good cheese from our region! We can't resist it.
Ingredients
| 1.2 kg of potato | 500 g onion | 200 g smoked ham, diced | 40 cl white wine |
| 500 g of reblochon | 1 piece of butter | Pepper | Salt |
Configuration
- Cook the potatoes in water.
- Peel the cooked potatoes, and cut them into slightly thick slices.
- In a skillet, melt the sliced onions in the butter, then add the ham and potatoes; simmer 15 min.
- Add the white wine, salt and pepper lightly and mix.
- Distribute the preparation in a gratin dish, and place the reblochon cut in half crosswise on top.
- Cover with aluminum foil and bake at 180 ° C (thermostat 6) for 30 minutes.
- 5 minutes before the end of cooking, remove the aluminum foil and brown to give a nice color.
