Main ingredients
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Quick and simple to make, the tartiflette is a perfect winter dish which requires a single specific ingredient — reblochon cheese, produced in Savoie region in Eastern France. The first step is to prepare the potatoes: they can either be cooked in their skin or peeled and fried with onions and bacon in a skillet. The mixture is then braised with white wine and placed in a baking pan with Reblochon cheese. Half the amount of the cheese goes in the mixture, and the other half covers the top following the French gratin technique, which allows the cheese to melt over the top during baking. The baking temperature is usually between 180 and 200˚C, and the dish is served hot with a side of lettuce.
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The following is the original version of the tartiflette recipe developed in the 1980s by the Union Interprofessional Reblochon — a group of reblochon cheese manufacturers whose goal was to promote this cheese in the cooking world. The main characteristic of this recipe is that the potatoes are fried rather than cooked, which gives this dish an extra rich flavor.
PREP 25min
COOK 20min
READY IN 45min
4.7
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The following is the original version of the tartiflette recipe developed in the 1980s by the Union Interprofessional Reblochon — a group of reblochon cheese manufacturers whose goal was to promote this cheese in the cooking world. The main characteristic of this recipe is that the potatoes are fried rather than cooked, which gives this dish an extra rich flavor.
1 reblochon cheese
1 kg (2.2 lbs) firm-fleshed potatoes
200g (7 oz) smoked bacon
2 large onions
100 ml (1/3 cup + 1 tbsp + 1 tsp) white wine
ground pepper
grated nutmeg (optional)
Preheat the oven to 200°C/400°F.
Peel the potatoes and cut them into pieces. Cut the onions into rings.
Brown the bacon and onions in a frying pan for 3 minutes. Add the potatoes and fry on medium heat for 20 minutes. Pour in white wine and cook for 5 more minutes. Season with pepper and nutmeg to taste – since the bacon is already salty, there is no need for additional salt.
Cut the reblochon in half crosswise to get two discs and keep the crust. Cut the bottom disc in pieces, and leave the upper disc whole or cut it into 2-4 pieces, depending on the size of your baking pan.
Mix potatoes, onions and bacon with reblochon cut in smaller pieces and place in a baking pan. Top it with the remaining reblochon, crust upwards.
Bake for 15-20 minutes, until the reblochon melts and turns golden brown.
Serve warm with a side of lettuce.
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