Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos


Tartiflette

Tartiflette

A personal version of a classic recipe from Savoy.

423,029 1 4.0/5

Grade this recipe :

Last modified on: October 17th 2016

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
42 min.1 hour 36 min.2 hours 18 min.
Preservation: Several days in the fridge, in a closed jar.
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...

Step by step recipe

1 Tartiflette : Photo of step #1Peel and chop 2 onions. Set aside. 15 min.
2 Tartiflette : Photo of step #2Steam 1 kg 500 g potatoes, peel and set aside.

Preheat oven to 200°C or 392°F.
40 min.
3 Tartiflette : Photo of step #3Put 200 g small pieces of bacon in a frying pan, without fat, on high heat.

2 minutes later, when bacon releases some fat, add chopped onions, and cook 2 - 3 more minutes.
6 min.
4 Tartiflette : Photo of step #4Add 200 ml dry white wine. 1 min.
5 Tartiflette : Photo of step #5Leave to cook over medium heat... 20 min.
6 Tartiflette : Photo of step #6...until the mixture is quite dry.
7 Tartiflette : Photo of step #7Rub round a dish with the garlic clove, then butter it. 1 min.
8 Tartiflette : Photo of step #8Slice enough potatoes to make a first layer. 5 min.
9 Tartiflette : Photo of step #9Add half the onions-bacon mixture, salt and pepper. 3 min.
10 Tartiflette : Photo of step #10Cut more potato slices to make a second layer. 5 min.
11 Tartiflette : Photo of step #11Add remaining onions-bacon mix, salt and pepper. 3 min.
12 Tartiflette : Photo of step #12Pour in 200 ml cream. 2 min.
13 Tartiflette : Photo of step #13Cut 2 Reblochons 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.
5 min.
14 Tartiflette : Photo of step #14Put cheese quarters on potatoes, and put in the oven for about 30 minutes. 2 min.
15 Tartiflette : Photo of step #15Your tartiflette is ready when cheese is melted, and crust is crispy. 30 min.

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
6682367 gr400 gr402 gr
334 %141 %38 %61 %
Per 100 g
CaloriesProteins CarbohydratesFats
19911 gr12 gr12 gr
10 %4 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
161 gr66 gr66 gr
56 %24 %6 %10 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 16.34 €
Per person : 2.72 €

Note : These prices are only approximate.

Change currency:

And to drink?: The ideal wine is, of course, a white wine from Savoy, like Abymes or Apremont.
Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Warm Leek and Potato Salad, "Day After Pork Belly" Soup, Chilli langoustines, Fillets of sole Dieppoise, ... [All]
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Hot box cheese , Sauce Normande (for fish), Seafood sauerkraut, Artichoke hearts forestier , ... [All]
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Courgettes (zuchinis) , New York style pasta, Stock-pot fish , Loin of pork with herbs and julienne vegetables , ... [All]
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet, Maroilles cheese quiche, Chicken pie, Cocotte eggs with Comté, Fougasse with bacon and Comté, ... [All]

visitors have also looked at

Natural leaven
Natural leaven
Tiramisu
Tiramisu
Macarons (the original French macaroons)
Macarons (the original French macaroons)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
French croissants
French croissants

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 10 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page