Naughty French Tartiflette with Alpine Reblochon Cheese Recipe | Katie Pix

Slice waxy potatoes into little wedges, enough for two people.

Boil the potato wedges in salted water for about 7-8 minutes until they are not quite tender but can be pierced with a fork.

Drain the potatoes and set them aside.

Slice 1 onion into thin half moons, not too thin.

Heat a pan over medium heat and add French butter.

Add the sliced onions to the pan and fry until they are translucent and softened, adding a little salt.

Add a generous handful of smoked bacon lardons to the pan and cook until the onions are golden brown and the bacon is cooked but not crispy.

Use a slotted spoon to remove the onions and bacon from the pan, leaving the fat behind.

Add the boiled potato wedges to the pan and aim for an even golden brown color on the potatoes.

Combine the potatoes with the onions and bacon in the pan.

Preheat the grill.

Cut half a wheel of Alpine Reblochon cheese into cubes and nestle it around the potato mixture in the pan.

Drizzle double cream over the tartiflette until it has a dino texture.

Place the pan under the grill for about 5 minutes until crunchy bits form on top.

Equipment Needed

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