Tartiflette
A personal version of a classic recipe from Savoy.
438,704 13.9/5 for 102 ratings
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?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| 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?
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 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.
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
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 uses (among others) | Cooked potato: You can check-out other recipes which use it, like for example: Artichokes with beef, Salmon marinated like herring, Gratin du Nord, Baked salmon fillet, Beetroot and fried chicken salad, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Individual creamy endive gratins, Baker's tuna and mushroom tart, Du Barry soup, Coconut-vanilla cream for Elsa , Cream sauce with Vin Jaune, ... All |
| Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Pork chops in the oven, Seafood sauerkraut, Hot box cheese , Filet mignon with mustard and tarragon sauce, Langoustine gratin, ... All |
| Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Involtini-Style Filet Mignon , Larded pork tenderloin, Confit of carrots with bacon, "Land and sea" kebabs, Sunday night pasta, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
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.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.
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.