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Saint-Nectaire tartiflette

Auvergne-style tartiflette: farmhouse Saint-Nectaire replaces the reblochon.

Serves 4

Prep 20 min

Cooking 40 min

Saint-Nectaire tartiflette

Ingredients

  • 1 kg potatoes
  • Half a farmhouse Saint-Nectaire See the product
  • 150 g boneless dry-cured ham, in strips See the product
  • 2 onions
  • 20 cl crème fraîche
  • 10 cl dry white wine
  • 1 knob of butter, pepper

Method

  1. Cook the potatoes for 20 minutes in boiling salted water, peel them and cut into slices.
  2. Fry the sliced onions in butter, add the dry-cured ham and deglaze with white wine.
  3. Preheat the oven to 200°C. In a buttered dish, alternate potatoes and onions with ham, then pour over the cream.
  4. Cut the Saint-Nectaire in half through its thickness and place it, rind up, on the dish.
  5. Bake for 20 minutes, until the top is golden and melting.

Tip

Do not remove the rind: it adds flavour and is perfectly edible.

What to drink with it?

A dry, lively white wine, and a green salad to balance.

Products in this recipe