Ermitage cheese used : Tartiflette cheese
- 1 cheese for Original Ermitage tartiflette
- 800g of potatoes
- 200g of bacon
- 1 white onion
- Fry 200g of lardons with a chopped onion for 5 minutes.
- Add 800g of cooked potatoes cut into slices and continue cooking for 5 minutes.
- Pour the mixture into a casserole dish. Cover with tartiflette cheese cut into 2 discs or slices for a guaranteed gratin.
- Bake for 30 minutes. Approx. at 210°C (gas mark 7).