Tartiflette


Tartiflette
A personal version of a classic recipe from Savoy.
624 K 3.9/5 (153 reviews)
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Last modified on: September 16th 2019
For 6 people, you will need:

Change to the quantities for:
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.
Tartiflette : Stage 1
Cut in small pieces 200 g belly (streaky) bacon.

Set aside.

Stage 2 - 5 min.
Tartiflette : Stage 2
Prepare 200 g onion, then mince.

Set aside.

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

Stage 5 - 1 min.
Tartiflette : Stage 5
Add 200 ml dry white wine.

Stage 6
Tartiflette : Stage 6
Mix and let reduce...

Stage 7 - 8 min.
Tartiflette : Stage 7
...until the mixture is 50% less.

Remove from heat.

Stage 8 - 8 min.
Tartiflette : Stage 8
Peel 1 kg 500 g cooked potatoes.

Stage 9 - 1 min.
Tartiflette : Stage 9
Butter a gratin dish.

Preheat your oven at 390°F (200°C).

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

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

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

Stage 13 - 3 min.
Tartiflette : Stage 13
Add 1 Reblochon, salt and pepper.

Stage 14 - 5 min.
Tartiflette : Stage 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 : Stage 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.
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 recipe210 RDI=80 %360 RDI=30 %340 RDI=50 %5,310 RDI=270 %22,230 RDI: 270 %
Per 100 g7 RDI=3 %10 RDI=1 %10 RDI=2 %180 RDI=9 %770 RDI: 9 %
Per person40 RDI=10 %60 RDI=6 %60 RDI=8 %890 RDI=40 %3,710 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, milk
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)
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The 1 comment already posted on this recipe
  • Hello I made the potato dish vegan style. I used cashew milk that I thickened a little with potato starch and I added nutmeg salt white pepper, powdered garlic. I used smoked tofu instead of bacon and I used vegan cheese on top with a sprinkle of parsley. Yummie
    Posted by EVIE Aguia march 21th 2018 at 16:02 n° 1

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