The dish originates from the Savoy (Savoie) region of France, famous for its skiing resorts, hosting the Winter Olympics, cheese and charcuterie, the region was annexed by France as late as 1860, and even now it retains a very distinct and independent character.

For 6 people

Ingredients

1 cheese for Tartiflette 1 kg of potatoes (Charlotte type for example) 1 large onion 200 g of bacon Thyme (optional) Salt pepper

Production

1 Preheat your oven to 180° C.

2 Cook the potatoes in a large pot of salted water for about 20 minutes.

3 Let cool a little then peel and cut into slices.

4 Brown the bacon and chopped onion in a pan over low heat.

5 Combine the potatoes, bacon and onions in a large baking dish.

6 Cut your Tartiflette cheese into 4 pieces and place them in your dish, crust side up.

7 Pepper lightly and add the thyme.

8 Bake for about 30 minutes at 180° C until the Tartiflette is golden brown.