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16.12.2020

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Activité du mois

Raquettes en Chartreuse

This year, the month of December has brought with it its first snowflakes. The ideal occasion to take out the snowshoes and rackets, and to set off to conquer the Chartreuse slopes. The Charming Som walk is an easily accessible way to do so. A half hour drive away from Grenoble, this racket hike ...

December 2020 - LC Mobility

Info gastronomie

Tartiflette

Ingrédients :

800 g (1 3/4 lb) of pealed and cut potatoes

185 g (6 oz) of diced bacon

1 diced onion

Salt and pepper

1 chopped clove of garlic

125 ml (1/2 tasse) of white wine

1 or 2 wheels of Reblochon

1 ou 2 meule de reblochon

Tartiflette

Ingrédients :

800 g (1 3/4 lb) of pealed and cut potatoes

185 g (6 oz) of diced bacon

1 diced onion

Salt and pepper

1 chopped clove of garlic

125 ml (1/2 tasse) of white wine

1 or 2 wheels of Reblochon

1 ou 2 meule de reblochon

Préparation :

Cook the potatoes in boiling salted water. Drain and let cool off.

Preheat oven to 180 °C (350 °F).

In a large pan, brown onions until golden, then poor the white wine.

Add the bacon and garlic. Then, the potatoes.

Season with pepper and a little salt (the reblochon is fairly salty already)

Spread the mixture in a 30 x 20 cm (12 x 8 in.) baking dish.

Using a knife, scrape the cheese rind to thin it slightly.

Cut the cheese wheel in half horizontally. Place the two pieces of cheese side by side, on top of the potatoes, with the rind facing up.

Bake in the oven for 25 to 30 minutes.

Serve hot with green salad on the side.

Cuire au four de 25 à 30 minutes.

Servir chaud, accompagné d'une salade verte.

December 2020 - LC Mobility

Dicton

Snowy and cold december brings rich and happy summer

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