The tartiflette is a dish originating from the French region of Savoie. Generally eaten in winter and at ski resorts, it conveys an image of friendliness, authenticity and the locality of the mountains.

Ingredients

• 1kg of potatoes
• 300g of onions
• 3 tablespoons of oil
• 200g of smoked bacon
• 2 reblochons
• 3 tablespoons of olive oil

Preparation

• Peel and wash the potatoes. Fry them in a pressure cooker for 15 to 20 minutes. Drain them and cut them into slices.
• Peel the onions and chop them. Heat the oil in a frying pan and fry the onions until golden brown.
• Preheat the oven to 200°C.
• Heat the olive oil in a frying pan and fry the potatoes until lightly browned, turning them gently with a wooden spatula. Add the bacon and onions and place in an ovenproof dish.
• Cut the reblochons into thick strips and spread them over the dish. Place in the oven and cook until the cheese has completely melted.
• You can accompany it with a green salad seasoned with a lemon and olive oil dressing.