Easy to cook and inexpensive: the recipe for the essential tartiflette

Simone picks up the essential ingredient from one of the 19 farms in the village of Manigod (Haute-Savoie). Every day, this farmer makes 370 Reblochons. For the tartiflette, prefer older cheeses, aged 4 to 5 weeks. A mountain recipe, born in the mountain pastures of the Aravis massif.

Back home, Simone finds her husband. Together they peel and cut the potatoes from the garden. They should be cooked in small pieces to speed up cooking. Next, sauté the onions with the bacon bits. For Simone, there is no point in getting up too early: you can improvise and rely on the good smell of the dish to know when it is ready.

Once cooked, mix everything in a gratin dish and add the Reblochon. No need to add fresh cream if your cheese is quality. It only remains to put in the oven for about 20 minutes at 200 degrees.

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