Mini Tartiflette with Chicory and Comté

Steam the potatoes: Steam the baby potatoes until they are cooked. Let them cool slightly and slice them thinly.

Sautéing the chicory: Cut the chicory in half lengthwise. Chop the shallots and mince the garlic.

Caramelizing: Melt the butter in a large pan over medium heat. Add the shallots and garlic and sauté until they start to color lightly. Add the chicory and cook until it begins to caramelize.

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

Assembling: Preheat the oven to 180°C. Place the potato slices at the bottom of a baking dish. Distribute the caramelized chicory and shallots over it.

Cheese and bacon: Generously sprinkle with the grated Comté cheese and distribute the smoked bacon on top.

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

Serving: Garnish the tartiflettes with mustard flowers, finely chopped chives, small pieces of pickle, and chamomile leaves.