Tartiflette
A personal version of a classic recipe from Savoy.
1 hour 30 min.
Easy
10.85 €
6 people
9 IngredientsLast modified on: September 16th 2019
For 6 people, you will need:
- 1
200 g belly (streaky) bacon - 2
200 g onion - 3
2 tablespoons oil - 4
200 ml dry white wine - 5
1 kg 500 g cooked potatoes - 6
250 ml cream - 7
1 Reblochon - 8
fine (or table) salt - 9
pepper - Total weight: 2,880 grams
Times for this recipe
Preparation: 40 min.
Cooking: 50 min.
All in all: 1 hour 30 min.
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Step by step recipe
Stage 1 - ⌛ 8 min.
Stage 3 - ⌛ 3 min.
Put 2 tablespoons oil in a frying pan on high heat, when hot add bacon and cook 2 - 3 minutes.
Stage 4 - ⌛ 3 min.
Add onions, salt, pepper and cook 3 more minutes (add some oil if necessary).
Stage 5 - ⌛ 1 min.
Add 200 ml dry white wine.
Stage 6
Mix and let reduce...
Stage 7 - ⌛ 8 min.
...until the mixture is 50% less.
Remove from heat.
Remove from heat.
Stage 8 - ⌛ 8 min.
Peel 1 kg 500 g cooked potatoes.
Stage 9 - ⌛ 1 min.
Stage 10 - ⌛ 5 min.
Slice half of potatoes to make a first layer.
Stage 11 - ⌛ 2 min.
Add half the onions-bacon mixture, salt and pepper.
Stage 12 - ⌛ 5 min.
Cut remaining potatoes slices to make a second layer.
Stage 13 - ⌛ 3 min.
Add 1 Reblochon, salt and pepper.
Stage 14 - ⌛ 5 min.
Cut 1 Reblochon in half across the middle, then vertically.
Note : You can, before cutting them, wash cheese crust under the tap with a brush, even remove crust if you don't like it.
Put cheese quarters on potatoes, and put in the oven for about 30 minutes.
Note : You can, before cutting them, wash cheese crust under the tap with a brush, even remove crust if you don't like it.
Put cheese quarters on potatoes, and put in the oven for about 30 minutes.
Stage 15 - ⌛ 30 min.
Your tartiflette is ready when cheese is melted, and crust is crispy.
Remarks
I think it's good too with other cheeses like St. Nectaire farmhouse or Mont d'Or, but of course this is not a "true" tartiflette.
Is this a true one? Not really says Julie (born in the region) who tells me that the potatoes should be fried in a pan before going in the dish. Nathalie, from Bellegarde, on the other hand, doesn't cook the potatoes, she just puts them into cold water and stops when they come to the boil. Well, as you see, one recipe but many versions...
All the proportions indicated can be easily changed according to taste.
Is this a true one? Not really says Julie (born in the region) who tells me that the potatoes should be fried in a pan before going in the dish. Nathalie, from Bellegarde, on the other hand, doesn't cook the potatoes, she just puts them into cold water and stops when they come to the boil. Well, as you see, one recipe but many versions...
All the proportions indicated can be easily changed according to taste.
And to drink?
The ideal wine is, of course, a white wine from Savoy, like Abymes or Apremont.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 RDI=80 % | 360 RDI=30 % | 340 RDI=50 % | 5,310 RDI=270 % | 22,230 RDI: 270 % |
| Per 100 g | 7 RDI=3 % | 10 RDI=1 % | 10 RDI=2 % | 180 RDI=9 % | 770 RDI: 9 % |
| Per person | 40 RDI=10 % | 60 RDI=6 % | 60 RDI=8 % | 890 RDI=40 % | 3,710 RDI: 40 % |
How much will it cost?
- For 6 people : 10.90 €
- Per person : 1.85 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
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Cream
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Onion
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Dry white wine
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