Tartiflette savoyarde

12  small potatoes sliced, almost cooked, unpeeled
1/4 liter white wine
2 pots crème fraiche
400 g  lardons fumées lightly fried
1 reblochon cut in pieces

Alternate in layers in baking dish, starting with potatoes.

Bake in 225°C oven, 20-30 minutes, to heat all and to melt cheese.

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