TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO GRATIN
Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes - or at least a brisk winter's morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-)
Provided by French Tart
Categories One Dish Meal
Time 50m
Yield 1 Tartiflette, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/gas mark 5.
- Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
- Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown. When they are cooked, discard the fat and add the glass of wine and the creme fraiche and mix well.
- Drain the potatoes and as soon as they are cool enough to handle peel them - the quicker the better. Slice thinly across.
- Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic. Layer half the sliced potatoes across the base, season them with salt and freshly ground black pepper, then scatter over half the onion and bacon mixture.
- Cut the Reblochon cheese in half through the centre of the cheese, leaving you with a cut edge and a skin/rind edge, then lay one half of the cheese on top of the potato, bacon and onion mixture. Add the remaining bacon and onion mixture followed by the rest of the potatoes and more seasoning.
- Place the remaining half of cut Reblochon cheese skin/rind side up on top of the potatoes. Bake for 10 minutes, then reduce the heat to 180C/350'F/gas mark 4 for a further 20-25 minutes. The Reblochon should melt within its skin and the cheese drip down throughout the dish, while the potatoes will become crispy and golden brown.
- Tartiflette is a filling dish and all you really need to go with it is a mixed green salad, crusty French bread and a selection of pickles.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Asante Alain
[email protected]I'm not a big fan of tartiflette, but this recipe was really good. The cheese was perfectly melted and the potatoes were cooked to perfection.
Sam Butcher
[email protected]This tartiflette is the perfect winter comfort food. It's cheesy, hearty, and satisfying.
Hoor Ggg123
[email protected]This tartiflette is a great dish for a special occasion. It's elegant and delicious.
Shanna Brady
[email protected]I love this tartiflette recipe! It's so easy to make and the results are always delicious. I especially love the crispy bacon.
Nancy Nmesoma
[email protected]This tartiflette is the best I've ever had. The cheese is gooey and flavorful, the potatoes are perfectly cooked, and the bacon adds a nice smoky flavor.
Chance Esast
[email protected]This is my go-to tartiflette recipe. It's easy to make and always turns out perfectly.
Nashiera Lawrence
[email protected]I made this tartiflette for a potluck and it was a huge hit. Everyone loved it! I'll definitely be making it again.
michael macias
[email protected]This tartiflette is the perfect comfort food. It's cheesy, creamy, and oh-so-satisfying. I love serving it with a side of salad.
Charah Huntsman
[email protected]I'm not usually a fan of tartiflette, but this recipe changed my mind. The use of Reblochon cheese gives it a really unique and delicious flavor.
Ochola Stephen
[email protected]This was my first time making tartiflette and it was a success! The dish was cheesy, flavorful, and satisfying. I especially liked the crispy bacon.
Bulbul Ahmmed
[email protected]I've made this tartiflette several times now and it's always a hit with my family and friends. It's so easy to make and the results are always delicious.
Haley Hammonds
[email protected]This tartiflette recipe is an absolute winner! The combination of melted cheese, crispy bacon, and tender potatoes is heavenly. I followed the recipe exactly and it turned out perfectly.