Tartiflette & Porcini Mushroom Recipe
For 8 people:
- 3 kg potatoes
- 900 g Reblochon cheese
- 2 onions
- 3 cloves of garlic
- 50 cl crème fraîche
- White wine
- 500 g bacon lardons
- Nutmeg, salt, pepper
- 1 Porcini mushroom seasoning pencil
- Peel and boil the potatoes.
- Slice the onions and garlic.
- Sauté with a teaspoon of sugar.
- Then add the bacon lardons and nutmeg, and deglaze with white wine.
- Remove the potatoes from the heat and let them rest.
- Slice the Reblochon cheeses into 3 pieces each.
- Place a layer of potatoes at the bottom of the dish, then arrange the center slice of the Reblochon and some cream.
- Cover with the bacon and onion mixture.
- Add the rest of the potatoes, arrange the tops of the Reblochon, the cream, and a little white wine.
- Bake for 35 minutes at 200°C.
- Remove from the oven, let cool for a few minutes, and season with a few shavings from the Porcini pencil.
