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Tartiflette with Melted Cheese, Bacon and Thyme
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Combine smoked bacon and French mountain cheese to make this warming Alpine-style dish.
This dish can be assembled ready to cook several hours in advance or the day before. Cool, then cover with clingfilm and leave in the fridge until required. Allow 10-15 minutes extra time in the oven if cooking straight from the fridge, then continue from step 3.
Peel the potatoes if you prefer.
The Reblochon could be replaced with Brie or Chaumes.
Cut through some of the richness of this dish with the robust Parallèle '45' Côtes du Rhône, Paul Jaboulet Aîné, from France.
Typical values per serving:
This recipe was first published in October 2004.