How to make
Oven - 180°C; Rectangular mold - 12x8″ (30x20 cm)
The potatoes are washed and placed unpeeled in a pot with a sprig of fresh rosemary. They are left on the stove to boil and the time is counted for exactly 15 minutes. Remove and place them in a bowl of cold water. They are peeled.
Finely chop the onion, as well as the garlic and stew in olive oil, until they soften.
Add the diced bacon and fry, until it aquires a golden color. Pour the wine and let it simmer on the stove for a few minutes, unitl it evaporates. Remove it from the heat.
The potatoes are cut into circles (about 0.6″ /1.5 cm/) and placed on the bottom of the mold.
Sprinkle with salt, black pepper and spread half of the bacon with the onion mixture over them.
Pour half of the cream and sprinkle with cheese. The potatoes are arranged again, as well as the stuffing again, cream and finish off with the cheese.
The savory tart is baked at 360°F (180°C) for about 30 minutes.
The French Tartiflette is very tasty!
Note: The Rebluchon cheese can easily be replaced with Brie or Camembert.
