Ingredients :
4 endives
200 grams of lardons
1 onion, chopped
1 reblock (or 2 small ones), cut in half
200 g potatoes, cooked and sliced
1 tablespoon of butter.
100 ml of fresh cream
Salt and pepper….
Preparation:
Preheat the oven to 180°C.
Return endives in a skillet with butter on medium heat for about 10 minutes, until nicely tender. Drain the excess water to avoid the dish from being too liquid.
Prepare the lardons and onion: In the same pan, return the lardons, then add the minced onion. Let cook until onion is translucent and lardons are golden.
Assemble the tartiflette: In a gratin dish, drop a first layer of sliced potatoes, then add the endives, then spread the lard-onion mixture on top. Sprinkle some sour cream. Place the reblock cut in half, crust upward, on top of the plate.
Bake in oven: Bake for 20-25 minutes, until the backbone is well melted and golden brown.
Serve hot: Let it sit for a few minutes before enjoying this hearty, comforting tartiflette.
Total time: 50 minutes
Calories per serving: About 450 kcal
