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Tartiflette

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A comforting potato dish that originated in the Rhône Alps region of France.

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Rate this recipe 3.7/5 (15 Votes)
Tartiflette 1 Picture

Ingredients

  • 3 kg. potatoes
  • 4 slices of smoked bacon
  • 4 large onions
  • 250 ml. dry white wine
  • 2 reblochon cheese rounds
  • salt and freshly ground pepper

Details

servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 120mins
Cost Average budget

Preparation

Step 1

Peel the potatoes and cut them into thin slices.
Chop the onions, then cut the bacon into thin matchsticks.

Step 2

Sauté the onions with a knob of butter and a drizzle of oil in two separate pans, and then let them cook for a few minutes.
Divide the potatoes and bacon in the two pots and let them cook over high heat for a few moments.
Add salt and pepper.
Add the white wine and let cook for about 20 minutes.

Step 3

Preheat your oven to 180°C.

Step 4

Pour one pot of the potato mixture into a gratin dish.
Vertically cut the reblochon cheese down the middle, to make two flat, round halves, like a sandwich.
Lay the two halves on top of eachother, and cut them horizontally into quarters.
Lay 8 slices of reblochon on top of the first layer of potato mixture.
Divide the contents of the second pot in the dish as well.
Add second reblochon on the very top.

Step 5

Cook it in the oven for 40 minutes.

Step 6

Serve!

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