Tartiflette
A personal version of a classic recipe from Savoy.
1 hour 30 min.
Easy
6 people
9 IngredientsLast modified on: September 16th 2019
For 6 people, you will need:
- 1
200 ml belly (streaky) bacon - 2
200 ml onion - 3
2 tablespoons oil - 4
200 ml dry white wine - 5
1 litre 500 ml cooked potatoes - 6
250 ml cream - 7
1 Reblochon - 8
fine (or table) salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 50 min.
All in all: 1 hour 30 min.
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.
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 litre 500 ml cooked potatoes.
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.
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 % | 350 RDI=30 % | 260 RDI=40 % | 4,570 RDI=230 % | 19,110 RDI: 230 % |
| Per 100 g | 7 RDI=3 % | 10 RDI=1 % | 9 RDI=2 % | 170 RDI=9 % | 730 RDI: 9 % |
| Per person | 30 RDI=10 % | 60 RDI=5 % | 40 RDI=7 % | 760 RDI=40 % | 3,190 RDI: 40 % |
How much will it cost?
- For 6 people : 9.90 €
- Per person : 1.65 €
Change currency: 
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)
Cooked potatoes
Like these other recipes: Seb's Italian-style aperitif slices, Potato galette, Purée of Jerusalem artichokes with foie gras, Crispy potato and mushroom brik rolls, Gratin of Endives with Mont d'Or, ... See them all 49
Cream
Like these other recipes: Courgette tart with mint, Green bean purée, Scallops with cabbage julienne, Elsa's Comtoise galette, Cream sauce with Vin Jaune, ... See them all 112
Dry white wine
Like these other recipes: Rillons de Tours, Spaghetti with mussels and basil, Béarnaise sauce, Fish "à la Bordelaise", Cheese tart, ... See them all 67
Belly (streaky) bacon
Like these other recipes: Winemaker's toast, Hamburgers, Sausagemeat, Cassoulet, Chicken club sandwich, ... See them all 30
Other recipes you may also like
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024274 K4.5 1 hour 25 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).August 2nd 2019278 K4.4 3 hours 15 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010461 K2.6 40 min.
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.April 17th 2011397 K4.8 30 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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.
The 1 comment already posted on this recipe