Prep Time: 15 mins
Cook Time: 25 mins
Servings: 4
Lunch Version Tartiflette
Rate this recipe for points
9
Ingredients
- 8 Villaggio® 100% Whole Wheat Bread slices
- 2 tbsp (30ml) Butter
- 2 Potatoes, cooked, skinless
- 4 tbsp (60ml) 35% Cream
- 2 pinches of Nutmeg
- 1/2 Reblochon, in chunks, or equivalent cheese
- 4 tbsp (60ml) Onion Confit
- 8 slices of Black Forest Ham
- Salt and Pepper to taste
Directions
- Preheat the oven to 200°C (400°F) with the rack in the middle position.
- Cut the potatoes into slices In a bowl, mix together the potato slices, cream and nutmeg.
- Butter one side of the bread slices Cover a baking sheet with parchment paper or a silicone mat, and place the bread slices butter side down on the metal sheet.
- Distribute the potato slices, then the chunks of cheese over 4 bread slices Distribute the onion confit and the ham on the other 4 bread slices.
- Cook in the oven for 10 minutes, until the cheese has melted and the ham is lightly toasted.
- Layer the bread slices to make sandwiches.
