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France · Cuisine savoyarde
Tartiflette with reblochon
Potatoes, onions and bacon, baked under a farmhouse reblochon cut in half.
translation Translated from French. Translation by Inès Delacroix. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 4
- Preparation
- 25 min
- Cooking
- 35 min
- Total
- 60 min
- Difficulty
- Easy
Cuisine / tradition: Cuisine savoyarde (FR) — declared by the author
- Main dish
- Baked
- Celebration
Ingredients
For 4 servings
- 1 kg firm-fleshed potatoes
- 200 g smoked bacon lardons
- 2 piece onions
- 1 piece farmhouse reblochon of 450 g
- 150 ml Savoie white wine
- 1 tbsp crème fraîche
- 1 tbsp butter
Method
- Step 1. Cook the potatoes whole in salted water, then peel and slice them.⏱ 20 min
- Step 2. Soften the sliced onions in the butter, add the bacon, then deglaze with the white wine.⏱ 10 min
- Step 3. Mix the potatoes with the onion-bacon in a gratin dish and add the cream.
- Step 4. Cut the reblochon in half through its thickness and lay the two halves on top, rind up.
- Step 5. Bake at 200 °C until the cheese has melted and turned golden.⏱ 25 min
Story and cultural note
Tartiflette is a dish from Savoie whose current version spread in the 1980s, from older recipes based on potatoes, onions and reblochon. The cheese makes the dish: it needs a well-ripened reblochon.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
ContainsMilkSulphites
