Tartiflette
There are purist versions without the garlic, and I must admit I like the little bit of garlic. There are also versions where the potatoes are sautéed before baking, but I don’t think it’s worth doing that; there’s enough and more richness in the dish. Read the notes before starting.
Servings Prep Time
6 15min
Cook Time
30min
Servings Prep Time
6 15min
Cook Time
30min
Ingredients
Instructions
  1. Boil the potatoes (don’t peel) in well-salted water until just tender to a fork, but not cooked right through. Drain well and leave to cool. (Don’t overcook at this stage, as the skin will start peeling off, and the potatoes will be too mushy after baking). Small potatoes will take about 8-9 minutes.
  2. Meanwhile, melt the butter in a frying pan and sauté the onions, garlic and bacon until the onions are soft and both are beginning to brown. Pour in the wine, bring to a simmer, and reduce to nearly nothing. Stir in the crème fraiche or cream off the heat.
  3. Grate in the nutmeg and check seasoning.
  4. Cut the potatoes into thick slices. Cut the cheese in half horizontally.
  5. Rub a flattish ovenproof dish with some butter, then cover the base with half the potatoes. Season the potatoes, and then spoon over the onion and bacon mixture.
  6. Top with he remaining half of the potatoes and season again. Finish off with the reblochon, rind uppermost. At this point you can cover and leave this dish for a few hours in a cool place, until ready to bake.
  7. Preheat the oven to 210C (190C fan). Bake for 20-25 minutes until browned and bubbling. (If the top isn’t browned, switch the oven to grill setting at the end of the cooking period, for a few minutes to get the rind really crisp). Serve with a fresh green salad.
Recipe Notes
  • Let the potatoes cool before slicing, they will hold their shape and be easier to slice.
  • The entire dish can be assembled in advance and baked before eating.

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