Tartiflette (Cheese, Pancetta & Potato Casserole)
Updated: Jul 6, 2018
Okay, we agree summer is not really the perfect time to eat a Tartiflette, but come on, it's so delicious we can't resist. Plus, it's easy and fast!
3 or 4 big potatoes
2 white large onions
1.5 cup of diced pancetta
1 Reblochon cheese
1⁄2 of white wine
3/4 cup of creme fraiche
Cook your potatoes with the skin by plunging them into boiling water. Wait approximately 15min or until your tender but not too soft so they won't crumble.
Cook your diced pancetta in a medium to medium-high pan until golden. Then, in the same pan add your sliced onion and cook it until the onions become soft. To finish the mixture, add your white wine.
Cut your cheese in half and then slip each half in half (watch the video to see how it is done).
Assemble your dish: lay one layer of sliced potatoes in a butter brush dish, add your pancetta mixture, another layer of sliced potatoes, add a little of creme fresh on top and then the cheese.
Bake in the oven for 45 min at 375 degree F et voilà!
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Credit to Food Wishes