Doubled layered Reblochon cheese tartiflette recipe

Heat olive oil in a pan on induction cooking plate until warm.

Add 200 g smoked bacon to the pan and increase heat to 7.

Add 2 medium-sized onions to the pan and sauté for 5 to 7 minutes until onions are translucent.

Remove potatoes from cold water, dry them with a towel, and slice them into half-centimeter thick slices.

Add sliced potatoes to the pan gradually, mixing with bacon and onions as you go.

Season with a grind of pepper, but do not add salt due to the saltiness of the bacon.

Cover the pan and cook for 30 to 40 minutes on heat 5 until potatoes are almost cooked.

Prepare a baking dish by adding a layer of cooked potatoes from the pan, ensuring it is flat.

Cut the Reblochon cheese in half, scraping off the white bits, and place one half on top of the potato layer with the crust side facing up.

Add another layer of potatoes on top of the cheese.

Place the second half of the Reblochon cheese on top of the second layer of potatoes, pressing it down slightly.

Bake in the oven for 15 to 20 minutes until the cheese is melted and bubbly.

Equipment Needed

Allergens