Here is a dish that smells of the mountains and the Savoyard tradition. What dish, with fondue, better embodies après-ski and snow-capped peaks? We could therefore believe that this tartiflette (which means potato in Savoyard) is as old as the Alpine peaks. Well, not at all ! This is a very contemporary invention that dates back to the 1980s and is linked to the rise of winter sports. It is a restaurateur from La Clusaz who, in order to sell a large stock of Reblochon, invented the recipe, taking inspiration from "péla", a traditional dish made from potatoes, onion and reblochon. He added white wine and bacon. The union of reblochon producers rushed into the breach, which allowed the consumption of this cheese to explode, which had until then been relatively unknown.(Replay)
The tartiflette recipe
Ingredients for four people:
1 kg of potatoes
1 reblochon
250 g of pork belly (cut into lardons)
10 cl of white wine
2 onions, thinly sliced
1 clove of garlic
Pepper
Preparation:
1.
Peel and cut the potatoes into slices
2.
In a large pan, brown the bacon and onions
3.
Add the potatoes
4.
Continue cooking for about 15 minutes
5.
Pepper and deglaze with white wine
6.
Rub a gratin dish with the clove of garlic, place a layer of potatoes
7.
Cut the Reblochon in the direction of the height and place one half on the potatoes
8.
Repeat the operation
9.
Bake at 200 ° C for 15 min (check the cooking of the potatoes)