Warm, substantial, rich, greedy: la tartiflette it is the ideal dish for winter lunches. It has French origins, in particular it is a preparation of theHaute-Savoie, but it is often proposed also in Valle d'Aosta and in the area of ​​the Mont Blanc. It is not a simple pie and its protagonist is the Reblochon, a typical French raw cow's milk cheese.

Serve with a good glass of red wine that softens the full taste of the dish, the tartiflette is easy to prepare, but requires two steps, the first in the pan and the second in the oven. Let's find out how to do it.

The tartiflette recipe

Ingredients

For 4 people you will need: 400 g of Reblochon, 600 g of potatoes, 100 g of diced pancetta or strips, 2 onions, 1 glass of dry white wine, butter, salt and pepper to taste. Keep some stock ready if necessary.

Method

First wash the potatoes and boil them in their skins for about 15 minutes (or until they are soft but not too soft, they should not crush) in boiling salted water. Drain them, then peel them and let them cool. Cut them into cubes and set aside. Peel the onions and slice thinly. Put them in a pan to brown with a knob of butter, add the pancetta. Cook over low heat. If it seems that the butter has dried too much, add a little broth. Then add the wine and cook until the onion is soft. Then add the potatoes and sauté in a pan. Salt and pepper. Cut the Reblochon into thick enough slices, keeping the crust. Take a baking pan, butter it and pour the potato, onion and bacon mix. Then cover with Reblochon and bake for 10 minutes at 220 ° C.