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Morbiflette

Name: Morbiflette
Prep time: 46 min
Cook time: 15 min
Total time: 1 h 1 min
Yield: 6 people
Cuisine: French
Ingredients: 2 onions; 2 shallots; ½ cooked Morteau sausage; 300 g Morbier; 4 tablespoons oil; 2 glasses Jura white wine; 250 g liquid cream; 10 g butter; 1 kg cooked potatoes; salt; pepper

Morbiflette is the Comtoise version of tartiflette, where the reblochon cheese is replaced by morbier cheese and the bacon by diced Morteau sausage.

2,353

1 hour 1 min. difficulté

Easy

10.70 €

6 people

11 Ingredients

Last modified on: February 11^th 2026

For 6 people, you will need:

1 2 onions
2 2 shallots
3 ½ cooked Morteau sausage
4 300 g Morbier
5 4 tablespoons oil
6 2 glasses Jura white wine
7 250 g liquid cream
8 10 g butter
9 1 kg cooked potatoes
10 salt
11 pepper
Total weight: 2,270 grams

Times for this recipe

Preparation: 50 min.

Cooking: 15 min.

All in all: 1 hour 1 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Prepare and chop 2 onions and 2 shallots, set aside.

Stage 2 - ⌛ 3 min.

Cut ½ cooked Morteau sausage into small cubes, then set aside.

Stage 3 - ⌛ 3 min.

Slice 300 g Morbier, remove the crust, then cut half the slices into small cubes.

Set aside.

Stage 4 - ⌛ 2 min.

In a large frying pan over medium heat, pour 4 tablespoons oil and when hot, add onions and shallots, season with salt and pepper.

Stage 5 - ⌛ 5 min.

Cook, stirring occasionally, until lightly colored.

Stage 6 - ⌛ 5 min.

Add the diced Morteau sausage, cook for 1 or 2 minutes, then add 2 glasses Jura white wine, and cook again until almost all the white wine has been reduced.

Stage 7 - ⌛ 5 min.

Add 250 g liquid cream and diced morbier cheese, stir until melted, then set aside.

Preheat oven to 200°C (390°F).

Stage 8 - ⌛ 5 min.

Butter a gratin dish and pour in half the sliced 1 kg cooked potatoes.

Stage 9 - ⌛ 1 min.

Top with the contents of the pan, onions, sausage and morbier cream.

Stage 10 - ⌛ 5 min.

Add the other half of the sliced potatoes.

Stage 11 - ⌛ 2 min.

Finish by placing the morbier slices on top, and if you like it crunchy, place the morbier croutes on top too.

Sprinkle with a final glassful of Jura wine, as you can never have too much.

Stage 12 - ⌛ 20 min.

Bake for around 20 minutes, just long enough for the morbier cheese on top to melt and brown.

Your morbiflette is ready.

Remarks

If you like the crispness of the grilled morbier crust, you can keep it and add it to the top before baking, as indicated in step 11, or leave the morbier slices on and place them as they are on the potatoes.

This recipe's proportions are only indicative, so don't hesitate to adapt them to your own taste and to what you have on hand.

If you prefer a more grilled Morteau sausage side, in step 4 first place the cubes in the pan on their own and without oil, then after just 3 or 4 minutes of cooking, add the onion.

Keeping: Several days in the fridge, protected by cling film, and also freezes well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	240 RDI=20 %	250 RDI=40 %	3,740 RDI=190 %	15,660 RDI: 190 %
Per 100 g	5 RDI=2 %	10 RDI=1 %	10 RDI=2 %	160 RDI=8 %	690 RDI: 8 %
Per person	20 RDI=9 %	40 RDI=4 %	40 RDI=6 %	620 RDI=30 %	2,610 RDI: 30 %