Louise-Adélaïde Boisnard 10:11 p.m., January 21, 2023
Now that the cold has finally set in this winter, it's time to bring out the cheese classics!
The chef of the restaurant La Régalade and the Comptoir du Relais Saint-Germain in Paris, Bruno Doucet, gives you his tips for making the best tartiflette at home.
Now that the cold has finally set in this winter, it's time to bring out the cheese classics!
The chef of the restaurant La Régalade and the Comptoir du Relais Saint-Germain in Paris, Bruno Doucet, gives you his tips for making the best tartiflette at home.
2 kg bintje potatoes
250 g Beaufort
cheese 6 slices of white ham
500 g Roscoff onions
2 cloves of garlic
Butter, olive oil
Salt, pepper
Peel the potatoes and cut them into thin slices (1 cm ) on the mandolin.
Immerse the strips in boiling water and drain them immediately after resuming boiling.
Brown the potato slices in a pan with a mixture of oil and butter.
Salt, pepper, mix and set aside.
Finely chop the peeled onions and garlic cloves using a mandolin.
Melt everything in butter for 20 minutes over low heat (without coloring them).
Preheat the oven to 180°C.
In a large gratin dish, assemble the tartiflette by alternating potatoes, slices of ham and Beaufort that you grate in the dish.
Finish with a layer of potatoes and grated Beaufort cheese.
Bake for 10 mins at 180°C then lower the oven to 160°C and continue baking for 5 mins.
CHEF'S TIP: You can line your dish with bacon or guanciale (Italian pork cheek) before assembling your gratin.