Tartiflette
(serves 6)
- 1.5kg of potatoes
- 1 reblochon de Savoie
- 40g of butter
- Salt, pepper and onions
Melt the butter in a frying pan, and then add the onions and diced potatoes.
When the potatoes are almost cooked, scrape the white off the crust of a slightly runny reblochon and spread the cheese over the potatoes.
Cook over a low heat until the reblochon melts and flows through the potatoes.
Serve hot.
