Along with fondue savoyarde and raclette, Tartiflette is the most typical and authentic food you can get in the French Alps. This is exactly what you need after a big day of hiking or mountain biking in the summer or skiing during the winter. A proper warmer and full-on comfort food. Forget about the calories… this one is a monster! But you deserve it after such a massive day 😉 Or if you’ve not been energetic just enjoy it for the delicious treat it is.
Tartiflette showcases one of the things the French Alps are very good at food-wise: cheese! The beauty of this dish is that it’s very easy to make, and preparation time is quick too. It’s not overly cheap as the key ingredient – reblochon cheese – is on the dear side in the UK sadly.
It’s better to cook this dish the day before as the potatoes will soak up the strong flavours and taste even better reheated.
I highly recommend eating Tartiflette accompanied by a green salad, served with a basic vinaigrette and fresh crushed garlic. That’ll count as one of your five a day too 😉
I’m linking up to Honest Mum‘s Tasty Tuesdays with this recipe, click on the link below to see some other tasty recipes:
- Cut potatoes, onions and bacon.
- Add them all to your dish, mix them up with your hands.
- Cover with cream.
- Cover with sliced reblochon cheese.
- Cook in the oven for 1 hour at 210ºC.
Put your oven on at full whack. Get all your ingredients ready.
First, the potatoes... You don't need to peel them as most of the nutrients are in the skin but you will need to wash them thoroughly. Either soak them for a few minutes in cold water and then rinse them quickly with running water. Or scrub them under running water with a washing-up brush. Also don't forget to remove all the gnarly bits. Then you can cut them into 2cm cubes. Keep in mind that the smaller they are the quicker they cook. When you are done put them into a big roasting tray or pyrex dish (don't worry about arranging them nicely as you'll be mixing it all up later).
Now for the onions... you just need to peel them, chop them and add them to the potatoes.
Next cut your bacon. You can use streaky bacon (fattier) or back bacon, it's up to you. We prefer to use back bacon as Tartiflette is already a high-calorie dish due to the cream and cheese used. Chop your bacon into 2cm wide strips, either with a big sharp kitchen knife, or with kitchen scissors. Add your bacon to your roasting tray and stir everything. Using your hands is the easiest. (You can also use lardons, which is far quicker but more expensive usually.)
It is now time to add the double cream on top of everything as evenly as possible. But don't worry too much... it will spread even more when it's cooking. Season with some pepper but NO SALT. The smoked bacon and the reblochon cheese are already quite salty.
Finally slice your reblochon cheese into 1/2cm thick slices and lay them down on top of everything else, try to cover the whole surface area.
And now you can put the whole dish in the oven at 210ºC for an hour until crispy and gratinéed!
- The reblochon cheese is much easier to cut when it's just out of the fridge as it's harder. So it won't stick to your knife as much.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!