The ingredients
• 200 g smoked bacon
• 25 cl Bordier whipping cream
• 1 kg firm-fleshed potatoes (e.g. Charlotte)
• 2 onions
• 1 whole farmhouse Reblochon AOP (approx. 500 g)
• 10 cl white wine
• Salt
• Pepper
• Optional: grated nutmeg
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Tartiflette
Facile
4 people
20 minutes cooking time
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Wash the potatoes, cook in boiling salted water for 20 minutes and cut into slices. Preheat oven to 180°C. Peel and slice the onions, brown them with the bacon and add the potatoes. Deglaze with a glass of white wine. Add the cream, salt and pepper.
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Place in an ovenproof dish. Cut the farmhouse Reblochon AOP cheese crosswise and place it so that the crust is on top. Place in the oven for around 20 minutes. Let au gratin to taste.
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Variations :
Western tartiflette =
Replace the bacon with Guémené andouille.
Brown the onions in Bordier Roscoff onion butter.
Deglaze with brut cider.
Replace the farmhouse Reblochon AOP with Petit Moulin.
Panzetta Pont l’Evêque AOP tartiflette =
Replace the lardons with Panzetta.
Brown the onions in Bordier butter with wild garlic and Kampot pepper.
Replace the farmhouse Reblochon AOP with strips of Pont l’Evêque AOP and gratinate with Emmental de Savoie IGP.
Maison Bordier: 4 professions
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
Cheese refiner
The House’s primary expertise: selecting and caring for the finest cheeses.
Creamery products
A selection of the finest creamery products made by passionate farmers and craftsmen.
Grocery products
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!