Tartiflette is a dish from the French Alps, made with potatoes, bacon, onions, Reblochon cheese and crème fraîche.
Here's a simple recipe for a delicious home-made tartiflette.
Ingredients
- 1.5 kg potatoes (firm-fleshed variety)
- 200 g smoked bacon
- 2 large onions, thinly sliced
- 200 ml double cream
- 1 Reblochon cheese (about 500 g)
- 50 g of butter
- Salt and pepper to taste
Instructions
- Preparation of ingredients :
- Peel the potatoes and cut into slices about 5 mm thick.
- Chop the onions.
- Cut the Reblochon cheese in half to make two discs.
- Cooking potatoes :
- Cook the potato slices in a large pan of boiling salted water for about 5 minutes, until slightly tender. Don't overcook them, as they will finish cooking in the oven.
- Preparing the filling :
- While the potatoes are cooking, fry the lardons in a pan over medium heat until lightly browned. Add the chopped onions and cook until translucent and slightly caramelised. Remove from the heat.
- Assembling the tartiflette :
- Generously butter a casserole dish.
- Arrange a first layer of potatoes in the dish, then cover with half the bacon and onion mixture.
- Place one of the Reblochon discs on top. You can cut it into pieces if necessary so that it covers the entire surface.
- Repeat with a second layer of potatoes and the remaining bacon and onion mixture.
- Finish with the second Reblochon disc, rind side up.
- Cooking the tartiflette :
- Preheat your oven to 200°C (gas mark 6-7).
- Spread the heavy cream over the top of the dish.
- Place the tartiflette in the oven and bake for around 25-30 minutes, until golden brown and the cheese has melted.
- Tasting:
- Remove the tartiflette from the oven and serve piping hot.
- Serve it with a green salad and enjoy this tasty, comforting dish typical of the French mountains.
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