Tartiflette is a classic dish from the Savoy region of the French Alps. This hearty gratin is a popular choice with skiers in search of refuelling on the slopes.
8 x Pidy Quiche 8.5cm
Preheat the oven to 200°C.
Cook the potato in boiling salted water until tender and leave to cool slightly.
Meanwhile in a frying pan, fry off the onion, salt, bacon and garlic for 4-5 minutes until golden brown, deglaze with the white wine and continue on a medium heat, until most of the liquid has evaporated.
Layer the potatoes with the bacon/onion mix and then pour over the double cream.
Season with salt and pepper and lay Reblochon slices on the top. Bake until golden and bubbly.
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