Tartiflette
Ingredients
- 50g Butter
- 1 Onion peeled and roughly chopped
- 200g Pancetta
- 1 Clove garlic peeled
- Large pinch of Thyme
- 125ml White Wine
- 200ml JUST MILK Semi Skimmed
- 100ml Double Cream
- 1kg Par boiled rough chopped potatoes
- 250g Entremont Raclette and Reblochon cheese
- 50g ntremont Raclette (for topping)
- Salt and Pepper
Method
- Melt the butter in a large frying pan
- Fry the onion gently until soft
- Add the Pancetta, garlic clove and Thyme
- Season and cook for 5 minutes
- Add the white wine and the double cream and cook for a further 5 minutes
- Add the potatoes and small pieces of the cheese and mix into the sauce
- Pour into a baking tray
- Top with small pieces of the Entremont Raclette
- Bake at 200℃ for 30 mins or until brown
- Serve with a green salad, some tomatoes and pickles and crusty bread
Prep Time (minutes)
Cooking Time (minutes)
Serves
Difficulty
MEDIUM
Category
EUROPEAN RECIPES
(1 votes, average: 5.00 out of 5)
Loading...