So addicting and warm to eat in winter, this tartiflette recipe uses potatoes, lardons, onion, with the rich flavor from crème fraîche and reblochon. We love using beer instead of white wine because of the sophisticated scent the beer adds to the dish.

Ingredients (Serves 4) :

Potatoes 1 kg

Lardons 200 g

Onions 2

Beer blonde 200 ml

Crème fraîche 100 g

Reblochon 500 g

Butter 10 g

2. Stir fry lardons on a pan without oil. Cook until slightly burnt. Remove from pan.

Watch the video :

Tartiflette recipe

Method :

1. Peel and thickly slice the potatoes, then boil in salted water for 15-20 minutes until just tender. Drain.

3. Chop onion, fry in the same pan with 25g of butter for 10 mintues. Add beer and cook for another 5-10 minutes until all liquid is absorbed. Put lardons back to the pan with onion. Mix well.

4. Preheat oven to 180c. Rub garlic on the surface of a baking tray. Layer half of the potatoes. Pour 50g crème fraîche on the potatoes, spread evenly. Scatter onions and lardons. Repeat layers and lightly season with salt and pepper. Top with reblonchon.

5. Bake 180c for 35-45 minutes until golden. Serve with bitter leaves.