Tartiflette


Tartiflette
A personal version of a classic recipe from Savoy.
474,639 13.9/5 for 103 ratings
Grade this recipe:

Last modified on: September 16th 2019

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
38 min.49 min.1 hour 27 min.
Keeping: 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


Stage 1 - 8 min.
Tartiflette : Photo of step #1
Cut in small pieces 200 g belly (streaky) bacon.

Set aside.

Stage 2 - 5 min.
Tartiflette : Photo of step #2
Prepare 200 g onion, then mince.

Set aside.

Stage 3 - 3 min.
Tartiflette : Photo of step #3
Put 2 tablespoons oil in a frying pan on high heat, when hot add bacon and cook 2 - 3 minutes.

Stage 4 - 3 min.
Tartiflette : Photo of step #4
Add onions, salt, pepper and cook 3 more minutes (add some oil if necessary).

Stage 5 - 1 min.
Tartiflette : Photo of step #5
Add 200 ml dry white wine.

Stage 6
Tartiflette : Photo of step #6
Mix and let reduce...

Stage 7 - 8 min.
Tartiflette : Photo of step #7
...until the mixture is 50% less.

Remove from heat.

Stage 8 - 8 min.
Tartiflette : Photo of step #8
Peel 1 kg 500 g cooked potato.

Stage 9 - 1 min.
Tartiflette : Photo of step #9
Butter a gratin dish.

Preheat your oven at 390°F (200°C).

Stage 10 - 5 min.
Tartiflette : Photo of step #10
Slice half of potatoes to make a first layer.

Stage 11 - 2 min.
Tartiflette : Photo of step #11
Add half the onions-bacon mixture, salt and pepper.

Stage 12 - 5 min.
Tartiflette : Photo of step #12
Cut remaining potatoes slices to make a second layer.

Stage 13 - 3 min.
Tartiflette : Photo of step #13
Add 1 Reblochon, salt and pepper.

Stage 14 - 5 min.
Tartiflette : Photo of step #14
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.
Tartiflette : Photo of step #15
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
5,310 Kcal or 22,232 Kj213 gr357 gr337 gr
266 %82 %34 %51 %
Per 100 g
Energetic valueProteins CarbohydratesFats
184 Kcal or 770 Kj7 gr12 gr12 gr
9 %3 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
885 Kcal or 3,705 Kj36 gr60 gr56 gr
44 %14 %6 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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.

More recipes?

This recipe uses (among others)
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Baked Camembert with Walnuts, Röstis, Creamy spinach and potato gratin, Chicken with spinach in a cream sauce , Potatoes with bacon and herbs, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Courgettes (zuchinis) , Pan-fried salmon with white cabbage, Crunchy verrines, Scallops with cabbage julienne, Baker's chicken and potato tart, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Purple artichokes braised in white wine, Rillons de Tours, Creamy risotto with vegetables , Blanquette of veal, Tomato meat balls, ... All
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Roast beef "like they do it in Santa Fe", Potatoes with bacon and herbs, Cured Pork Belly With Lentils, Fried egg in bread, Avengers' potatoes, ... All

Other recipes you may also like

[Natural leaven]
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
207,405 284.1/5 for 31 ratings 7 days 15 min.
[Tiramisu]
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
109,8075/5 for 1 ratings 49 min.
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
251,853 714.7/5 for 43 ratings 2 hours 38 min.
[Confectioner's custard (Crème pâtissière, or French pastry cream)]
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
269,179 303.8/5 for 37 ratings 36 min.
[French croissants]
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
98,7494.8/5 for 5 ratings 2 hours 34 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)

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

Post your comment or question

I am not a leaving thing

Your 1 comments or questions on this recipe

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