Put on your apron – the recipe is offered specially for those who enjoy a hearty dish. It is one of the most famous recipes of the Mont-Blanc region, the legendary tartiflette. Since your appetite tends to increase as you eat, you may also be tempted by the traditional aprestaments as well as the famous farcement.
 
Tartiflette (for 6 persons)

Ingredients:
- 1 kg of potatoes cooked and cut into small pieces,
- 1 farmhouse reblochon cheese (scrape the rind with a knife),
- 20 cl of crème fraîche,
- salt, pepper, garlic, chives.

Alternate (several times) a layer of potatoes with a layer of Reblochon in thin strips, sprinkled with garlic, salt, pepper, and chives each time.
Bake in a hot oven (7-8) 25 to 30 min.
Top with the crème fraîche 10 min. before removing from the oven.
Serve hot accompanied by smoked cured meats, if desired.
 

Aprestaments (for 10 persons)

Ingrédients :
- 3 kg of potatoes,
- 2 litres of liquid cream,
- 200 grams of diced bacon,
- 2 onions,
- fat, salt, pepper.

Peel and slice the potatoes. In a large casserole dish, brown the onions and the diced bacon in the fat, add the potatoes, then salt and pepper, and cover with the cream.
Allow to simmer over a low flame for one hour.
 
Farcement (for about 10 persons)

Ingredients:
- 3 kg of potatoes,
- 20 or so slices of smoked bacon,
- 2 or 3 spoonfuls of flour,
- 5 to 6 dried prunes per person,
- some raisins,
- salt, pepper, ground nutmeg,
- 2 eggs (optional),
- cream,
- a special farcement baking tin.
Peel the potatoes, grate them (not too finely) then add in all the ingredients except the bacon. Mix carefully. Prepare your baking tin by greasing it with the fat, then cover the bottom and the sides with of strips of bacon. Fill your baking tin with the blend of potatoes and cook in a bain-marie 3 to 4 hours or in a pressure cooker 1 to 2 hours. Turn out and serve hot with a meat sauce.