- 700g of potatoes
- 2 spring onions
- 200ml liquid cream
- 250g sliced smoked bacon
- 100ml of white wine
- 250 gr. brie or reblochon cheese
- 25 g butter
- 200g of truffle breakings
- 10g black truffle
- Ground black pepper
Start by boiling the whole, unpeeled potatoes in plenty of salted water. When they are tender, drain them and leave them to cool.
Cut the potatoes into thin slices and place them in a deep dish.
Peel and finely chop the onions and add them to the bowl with the potatoes. Also add the white wine.
Cut the bacon into strips and brown them in a frying pan. Then add them to the same pan as the rest.
Remove the rind from the brie or reblochon cheese and cut it into thin strips.
Choose a baking tin and grease it with butter. Then we assemble the tartiflette, alternating layers of the potato mixture we have prepared, salt and pepper, black truffle breakings, cheese and crème fraîche.
Bake it in the oven, preheated to 180º with the top and bottom heat on, and leave it for 20 or 30 minutes, making sure that the surface does not brown too much.
Finally, serve and grate black truffle on top.