Imported from Instagram
Tartiflette Shepherd’s Pie
A generous gratin combining the mashed potatoes of shepherd’s pie with melting mini Reblochon cheeses, smoked bacon lardons, and caramelized onions. A tartiflette-inspired recipe designed to serve 8 people.
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Ingredients
- 4 Mini Reblochon cheeses
- 5 kg Potatoes (Mashed to make a purée)
- 100 g Butter (For the purée)
- 250 g Smoked bacon lardons (Some are mixed with the onions, and the rest are sprinkled between the cheeses)
- 4 Large caramelized onions (To be mixed with the lardons in the baking dish)
- Olive oil
- Salt (Add to taste)
- Pepper (Add to taste)
- Parsley (Optional, for finishing)
Steps
- 1
Cut the four mini Reblochon cheeses as shown in the video. Set them aside for assembly.
- 2
Mash the potatoes with the butter to make a purée. Season with salt and pepper to taste.
- 3
Mix the caramelized onions and smoked bacon lardons in a baking dish.
- 4
Spread the purée over the onion and bacon mixture, then smooth it well to form an even layer.
- 5
Press the four mini Reblochon cheeses into the purée, as shown in the video.
- 6
Sprinkle the smoked bacon lardons between the pieces of cheese.
- 7
Bake at 180 °C for 15 to 20 minutes, until the dish is hot and the cheeses are melting.
- 8
Optionally, add parsley as a garnish before serving.
Notes
The recipe is stated to serve 8 people. The source does not specify the quantity of oil, salt, pepper, or parsley, nor the method for preparing the caramelized onions. The weight of the mini Reblochon cheeses and onions is estimated from the stated number to enable nutritional calculations.
Nutrition per serving
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