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morsels45 said

Tartiflette

Potato, bacon and a whole reblochon, baked until the top browns and the middle runs.

Tartiflette
Photo: Benoît Prieur, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make tartiflette

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With a whole reblochon

70 minutes · serves 4 · Very easy

What you need

  • 1kg waxy potatoes
  • 200g lardons or thick bacon
  • 2 onions, sliced
  • 1 whole reblochon
  • 100ml white wine
  • 2 tbsp crème fraîche
  • Black pepper

What you do

  1. 1Boil the potatoes whole until just done, cool, then peel and slice thick.
  2. 2Fry the lardons until the fat runs, add the onions and cook until soft and gold.
  3. 3Wine in, and let it almost disappear.
  4. 4Layer potato, bacon and onion in a dish, with the crème fraîche dotted through and a lot of pepper.
  5. 5Cut the reblochon in half through its middle and lay both halves rind-up on top.
  6. 6200C for 25 minutes until the top is brown and the middle is liquid.

With camembert

60 minutes · serves 4 · Very easy

What you need

  • Potatoes
  • Bacon
  • Onion
  • 1 camembert
  • Crème fraîche

What you do

  1. 1Same, with a camembert split in half.
  2. 2Not tartiflette and nobody at the table will complain.