🇬🇧 FARM REBLOCHON from Savoie AOP 54/100g

👨‍🌾  Cooperative of Thônes - the farto

Type   : Farmhouse Reblochon 

Pasta  :  uncooked pressed

Milk  : cow  believed

🗺 Region: Savoie 

Weight: about 500g

DLUO :  (a consommer de préference avant le)

• 1 Reblochon.
• 1 kg firm flesh potatoes.
• 200 g of smoked bacon.
• 2 large onions (about 200g)
• 10 cl of white wine (a small glass)
• Ground pepper.
• Optional: grated nutmeg.

For a delicious  Tartiflette, follow the steps in this  recipe  :

• Peel and cut them  potatoes  in pieces.
• Cut them out  onions  in rounds.
• In a skillet, sauté for 3 minutes  bacon bits  with the onions so that they begin to brown.
• Add them  potatoes  and let  cook over medium heat for 20 minutes.
• Preheat your  oven  at 200°C – Thermostat 6-7.
• Deglaze with  White wine  and cook 5  minutes.
• Pepper (no need to add salt with the bacon bits), and add the  nutmeg  according to your tastes.
• Cut out your  Reblochon  in half in the direction of the thickness  retaining the crust. Keep one side to put on top of the dish to make gratin (which you will cut into 2 or 4 depending on the shape of your dish), and cut the other side into small pieces to integrate into the preparation potatoes - bacon bits - onions.
• In a baking dish, place the potato mixture  earth-bacon-onions  and the  pieces of reblochon  then place on top the ½  reblochon  for  gratinate, crust side up.
• Place in the oven for 15 to 20 minutes so that the  Reblochon  Golden.
• Serve hot with a  green salad.

And here is your  home-made tartiflette  is finished !