Tartiflette
Tartiflette, from above
Non vegSavoie

Tartiflette

Potatoes, bacon, onions and a whole cheese melting on top. Mountain food, no apologies.

75 minTime
24 gProtein each
mildSpice
A cheese in the oven2 chapters · 1 min read

Make it your way

Grandma's wayPotatoes, lardons, onions and Reblochon.
The original
622kcalsame
24 gproteinsame
5 gfibresame
75minutessame

Classic tartiflette.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Potato1.2 kg waxy potatoes
Bacon (streaky rashers, streaky bacon)200 g lardons
Onion2, sliced
Butter1 tbsp
Garlic1 clove, halved
Crème fraîche6 tbsp
Reblochon cheese1 whole Reblochon, or brie
Black peppera pinch
Salta little

Method

5 steps
  1. 1Boil the potatoes in their skins until just tender, then peel and slice thickly.
  2. 2Fry the lardons and onions in butter until golden.
  3. 3Rub a baking dish with the cut garlic. Layer potatoes, the bacon and onion mix, and spoonfuls of crème fraîche.
  4. 4Cut the Reblochon in half horizontally and lay both halves on top, rind side up.
  5. 5Bake at 200°C for 25 to 30 minutes.
Serve it like this

Bring the dish to the table bubbling, scoop generous portions and serve with a sharp green salad, cornichons and cured ham.

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Make it a meal

What goes with Tartiflette: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
On the side Gratin savoyard90 min
On the side Aligot45 min
A little snack Charcuterie board25 min
To drink Chocolat chaud10 min
Something sweet Chocolate soufflé35 min
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