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Tartiflette

Name: Tartiflette
Total time: 60 min
Yield: Serves 4
Cuisine: France
Ingredients: 800g Potato; 200g Bacon (diced); 2 Onion; 1 (about 400g) Reblochon (or Camembert); 3 tbsp White wine; 100ml Heavy Cream; To taste Salt; To taste Pepper

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Potatoes, bacon, and onions baked under melting Reblochon — a winter dish from the French Alps.

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📖 The Story Behind This Dish

Tartiflette is a regional dish of Savoie in eastern France. Sliced potatoes are layered with sautéed bacon and onion, topped with a whole local Reblochon cheese, and baked. It's said to have been created and promoted by the Reblochon producers' association in the 1980s, and it's now a winter essential at ski resorts.

🌆 Where it's eaten: In an Alpine ski chalet, skiers back from the slopes warm up with tartiflette and its molten cheese.

🥕 Ingredients (serves 4)

Potato 800g
Bacon (diced) 200g
Onion 2
Reblochon (or Camembert) 1 (about 400g)
White wine 3 tbsp
Heavy Cream 100ml
Salt To taste
Pepper To taste

👩‍🍳 Instructions

Parboil the potatoes in their skins and slice.
Sauté the bacon and onion, add white wine, and reduce slightly.
Layer the potatoes with the bacon and onion in a baking dish and drizzle with cream.
Halve the cheese horizontally and place it on top, cut side up.
Bake at 220°C for about 20 minutes until the cheese melts and browns.

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