Tartiflette | Seasoning to cut Cep

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 8 people: 

- 3 kg of potatoes
- 900 g of reblochon 
- 2 onions
- 3 cloves of garlic
- 50 cl of fresh cream 
- White wine
- 500 g of bacon
- nutmeg, salt, pepper
    1. Peel and boil the potatoes in water. 
    2. Chop the onions and the garlic.
    3. Brown with a teaspoon of sugar.
    4. Then add the bacon, nutmeg and deglaze with white wine.
    5. Remove the potatoes from the heat and let rest.
    6. Slice the reblochons into 3.
    7. Arrange a layer of potatoes at the bottom of the dish, then arrange the central slice of Reblochon cheese and cream.
    8. Cover with the bacon and onion mixture.
    9. Put the rest of the potatoes, top with Reblochon cheese, cream and a little white wine.
    10. Leave to cook for 35 minutes at 200°C.
    11. Remove from the oven and let cool for a few minutes and season with a few shavings of the Cèpe pencil.