Tartiflette
A personal version of a classic recipe from Savoy.
430,115 13.9/5
Last modified on: December 20th 2018
For 6 people, you will need:
- 1
200 g belly (streaky) bacon - 2
2 onions - 3
2 tablespoons oil - 4
200 ml dry white wine - 5
1 kg 500 g cooked potato - 6
250 ml cream - 7
1 Reblochon - 8
fine (or table) salt - 9
pepper - Total weight: 2,930 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 38 min. | 49 min. | 1 hour 27 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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.
Stage 8
8 min.
Peel 1 kg 500 g cooked potato.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.
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.
Nutritional information
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How much will it cost?
For 6 people : 10.91 €
Per person : 1.82 €
And to drink?: The ideal wine is, of course, a white wine from Savoy, like Abymes or Apremont.
Source: Home made
More recipes?
This recipe use (among others) | Cooked potato: You can check-out other recipes which use it, like for example: Crispy potato and mushroom brik rolls, Salmon marinated like herring, Warm scallop and cabbage salad, Gratin of Endives with Mont d'Or, Gratin du Nord, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Croque-monsieur gourmand, Curried prawn risotto, Potimarron (Japanese chestnut pumpkin) purée, Household cake (Gâteau de ménage), ... All |
| Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with mustard and tarragon sauce, Crispy spinach rolls, Spring veal sauté , Rabbit terrine, Jura bread, ... All |
| Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, Potatoes with bacon and herbs, Larded pork tenderloin, Stuffed pumpkin gratin, Cassoulet, ... All |
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