Page 12 - livret-recette-sherpa-2010-en

4 agria or charlotte potatoes 8 slices of bacon 1 onion

½ reblochon cheese 4 spring onions ½ l red vinegar 300 g sugar 1 bouquet garni 20 g butter Salt and pepper

Our Terre de l’Alpe selection:

reblochon cheese, butter.

Tartiflette

Cut the potatoes in 2 to 3 cm thick slices. Cover in liquid. Add the butter and bouquet garni, cover and cook for 30 min. Finely chop the onion, cut 4 slices of bacon into strips, and braise them together in a closed pan.

Sugared spring onions: boil the sugar and vinegar in a pan, pour over the sliced spring onions and let the mix cool. Assemble the potato slices, add the bacon and onion, and finally add the reblochon cheese. Put it in the oven and add the spring onions and a slice of pan-fried bacon as the finishing touches.

SHE225-Livret recette 2010 GB vecto.indd 12 19/10/10