For 18 people, you will need:
- 1
600 g belly (streaky) bacon - 2
600 g onion - 3
6 tablespoons oil - 4
600 ml dry white wine - 5
4 kgs 500 g cooked potato - 6
750 ml cream - 7
3 Reblochons - 8
fine (or table) salt - 9
pepper - Total weight: 8,640 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 8 min.
Stage 3 - 3 min.
Put 6 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 600 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 4 kgs 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 3 Reblochons, salt and pepper.
Stage 14 - 5 min.
Cut 3 Reblochons 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 15,930 Kcal or 66,696 Kj | 640 gr | 1,071 gr | 1,010 gr |
| 797 % | 246 % | 101 % | 153 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 184 Kcal or 770 Kj | 7 gr | 12 gr | 12 gr |
| 9 % | 3 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 885 Kcal or 3,705 Kj | 36 gr | 60 gr | 56 gr |
| 44 % | 14 % | 6 % | 8 % |
How much will it cost?
- For 18 people : 32.55 €
- Per person : 1.81 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Cooked potato: You can check-out other recipes which use it, like for example: Oven omelette, Potatoes with bacon and herbs, Thin spinach and potato tart, Lemony cabbage and potato salad, Gratin of Endives with Mont d'Or, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, "BN style" chocolate-filled biscuits, Cherry clafoutis, Chocolate muffins, Chocolate tart, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Potatoes with prawns, Ratatouille, Special Parmesan baguettes, How to prepare an onion or shallot, Creamy Comtoise artichoke gratin, ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Winegrowers' sausage casserole, Express sauerkraut, Mackerel Fillets in White Wine, Langoustine gratin, Fish "à la Bordelaise", ... All |
Other recipes you may also like
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...1.6M 284.2 7 days 15 min. April 3rd 2020
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.448K5 49 min. July 27th 2013
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,...1.5M 714.6 2 hours 38 min. October 3rd 2019
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.649K 303.9 36 min. January 27th 2017
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.542K 24.3 2 hours 34 min. June 26th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-12-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Your 1 comments or questions 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. YummiePosted by EVIE Aguia march 21th 2018 at 16:02 (n° 1)
Follow this recipe (as 11 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 e-mail address 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.