Mini tartiflette with chicory and comté

Steam the potatoes: steam the new potatoes until they are cooked. Let them cool slightly and cut them into thin slices.

Standing up the chicory: Cut the chicory into half lengths. Chop the shallots and finely chop the garlic.

Caramelize: melt the butter in a large pan over medium heat. Add the shallots and garlic and bake until they start to color light. Add the chicory and bake until it starts to caramelize.

Examin: Season with salt and pepper. Deglaze with the white wine and let it reduce until the liquid has almost evaporated.

Compiling: Preheat the oven to 180 ° C. Place the potato slices on the bottom of a baking dish. Divide the caramelized chicory and shallots over it.

Cheese and bacon: Sprinkle generously with the grated comté cheese and divide the smoked bacon over it.

Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and golden brown.

Serve: garnish the tartiflettes with mustard flowers, finely chopped chives, small pieces of pickle and camilla leaves.