Printable version Specialty dishes
Non-illustrated recipe - Illustrated recipe

Tartiflette

Tartiflette
  • For : 4 servings
  • Time : 1 h 10
  • Difficulty : easy

Ingredients for Tartiflette :

  • 1.2 kg potatoes
  • 200 g diced bacon
  • 1 onion
  • 1 reblochon cheese
  • 2 tablespoons crème fraiche
  • 1 bottle Apremont (Savoy white wine)

Technical stages for Tartiflette :

Tartiflette - 1
1

Prepare all the ingredients.

Tartiflette - 2
2

Peel the potatoes. Boil the potatoes.

Tartiflette - 3
3

When boiling, check is cooked by pocking with a knife. When the potatoes will be cooked, the blade should cut easily into the flesh.

Tartiflette - 4
4

When finished, drain and leave to cool (do not refresh!!!).

Tartiflette - 5
5

Mince the onion...

Tartiflette - 6
6

...and sweat in a bit of oil.

Tartiflette - 7
7

Add the smoked bacon..

Tartiflette - 8
8

...and sweat for a few more minutes.

Tartiflette - 9
9

Butter a gratin dish.

Tartiflette - 10
10

Cut half the potatoes in thick slices and cover the bottom of the dish with it.

Tartiflette - 11
11

Add half the onion and bacon.

Tartiflette - 12
12

Add the remaining sliced potatoes and the remmaining onion and bacon. Spread the cream on top.

Tartiflette - 13
13

Halve lengthwise the Reblochon and put on the potatoes (optional: add a glass of dry white wine).

Tartiflette - 14
14

Bake in a really warm oven (220-250°C or 428-482°F)...

Tartiflette - 15
15

Until the cheese melts and browns on the surface. Enjoy while it is warm!!!

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Professional PeelerProfessional Peeler 11.80 Euro
Haiku - Carving knife 26 cm (H09)Haiku - Carving knife 26 cm (H09) 79.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
The Onion CutterThe Onion Cutter 25.95 Euro
Matfer stainless steel mandoline slicerMatfer stainless steel mandoline slicer 117.20 Euro