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Tartiflette

A personal version of a classic recipe from Savoy.

622 K 1× 3.9/5 (153 reviews)

1 hour 30 min. difficulté

Easy

10.85 €

6 people

9 Ingredients

Last modified on: September 16^th 2019

For this recipe: I want to make it (734×) I made it (730×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 6 people, you will need:

1 200 g belly (streaky) bacon
2 200 g onion
3 2 tablespoons oil
4 200 ml dry white wine
5 1 kg 500 g cooked potatoes
6 250 ml cream
7 1 Reblochon
8 fine (or table) salt
9 pepper
Total weight: 2,880 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 40 min.

Cooking: 50 min.

All in all: 1 hour 30 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 - 8 min.

Cut in small pieces 200 g belly (streaky) bacon.

Set aside.

Stage 2 - 5 min.

Prepare 200 g onion, then mince.

Set aside.

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.

Stage 8 - 8 min.

Peel 1 kg 500 g cooked potatoes.

Stage 9 - 1 min.

Butter a gratin dish.

Preheat your oven at 390°F (200°C).

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.

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.

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 recipe	210 RDI=80 %	360 RDI=30 %	340 RDI=50 %	5,310 RDI=270 %	22,230 RDI: 270 %
Per 100 g	7 RDI=3 %	10 RDI=1 %	10 RDI=2 %	180 RDI=9 %	770 RDI: 9 %
Per person	40 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 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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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 21^th 2018 at 16:02 n° 1

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