By Eric “Cookie” Fleury •
For 10 people.
- Potatoes 2 kilos
Used baby potatoes cut them in1/2 and keep the skin in, washed them and boiled them for 10 Mn in a salted water.
Drain Them and finished to cooked them in the Chicken stock 2/3 liters.
When the potatoes are ready ( test them with a knife ) keep the chicken stock and scoop the potatoes and place them in a baking tray ( not putting them in cold water).
- Onion : 2
- Garlic 4 pieces
- Fresh Thyme 2 soup spoon
- Bacon 400g
- White wine 375 ml
- salt and pepper.
- Fresh thick cream 500gr.
- 1 liter of chicken stock.
- Fresh flat chopped parsley 3 soup spoon
- Roblochon cheese 500g
- Butter 1 soup spoon, 2 soup spoon
Fried in butter and oil add your onion finely cut cooked for 2 mn when your onion have a golden color add your garlic and fresh thyme cooked a couple of mn on medium flamme, add your diced bacon not too fatty cooked for 3/4 mn touch of salt and pepper add your white wine reduce half way add your chicken stock cooked for 10 mn, add your fresh cream and cooked gently for 15 mn add your cheese and stir to the point that the cheese is melted add your chopped parsley test the seasoning and add your potatoes and left them in the sauce for a good 3/4 hours.
Add to a baking dish and add a few slices of roblochon that you keep from your 500g cheese piece.
bring your oven on fan force to 150 degrees and cooked your Tartiflette for 45 mn make sure that your center of your dishes is nice and hot and your potatoes are cooked.
Served with a green gourmet salad and smoked and cured meat and french cornichons.
Et VOILA BON APPETIT.