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Home Ermitage recipes Starters and dishes Tartiflette from Franche-Comté
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Tartiflette from Franche-Comté
IngredientS
• 1 Mont d’Or Le Montagnon - 600 g to 1 kg
• 2 Morteau sausages
• 150 g smoked bacon strip
• 1.2 kg of potatoes
• 1 onion
• 125 cl cream
• Salt and pepper
Preparation
Peel the potatoes and cut into strips.
Cut each Morteau sausage into 3 pieces in the lengthwise.
In a high flat for gratin, put in layer the pieces of sausage, raw potato sliver, onions and smocked bacon strip.
Pour the cream on your dish, then cover with Mont d’Or (without the strap of wood) and cut into pieces.
Bake for 1:30, th. 6/7.
CHEESE(S) IN THIS RECIPE
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