Tartiflette Recipe, Reblochon Cheese at its Very Best

Put chopped garlic and pancetta in a pan.

Pour in single cream and add a splash of white wine.

Mix it around a little bit.

Add chopped new potatoes, spreading them around the pan.

Season with salt and pepper.

Add three slices of Reblochon cheese, about half a centimeter thick.

Sprinkle a bit more salt and pepper on top.

Place the pan in the oven at 190°C until bubbly and the cheese is crispy.

Prepare garlic bread by mixing normal butter with garlic.

Put the garlic bread in the oven for about 2-3 minutes until brown and crispy.

Remove the tartiflette from the oven, ensuring it is nice and brown and crispy on top.

Add pickled red onion on top of the tartiflette.

Serve with garlic bread on the side.

Equipment Needed

Dietary

Allergens