A very easy recipe to make, perfect for a winter's day. I first tried tartiflette whilst in a small cafe in Lille. I had to ask for the recipe as I enjoyed it so much! It originates from the Savoie region of France - a fairly new French dish, created by the makers of Reblochon cheese during the 80's. Reblochon cheese can be hard to get hold of so I've recommended substitutes which work equally well. However, if you can get hold of Reblochon it's well worth it.
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Units: US | Metric
- 1Peel the potatoes and boil in salted water until just tender. Drain them and when they're cool enough, slice.
- 2Heat half the butter and oil together in a frying or saute pan and fry the potatoes until golden. Season with salt and pepper and put them into a shallow ovenproof dish.
- 3Heat the rest of the butter and oil in the same saute pan and cook the lardons over a fairly high heat to colour them well. Turn the heat down, add the onion and cook it until soft and just beginning to colour. Throw in the garlic and cook for another couple of minutes. Whilst cooking add white wine, normally about 1/2 a glass is sufficient.
- 4Cut the reblochon into slices and trim the rind. Dot spoonfuls of creme fraiche all over the potatoes and cover with the slices of reblochon. Bake in an oven, pre-heated to 190 C, for 15 minutes. The cheese should be melted and bubbling. Serve immediately.
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Nutritional Facts for Tartiflette
Serving Size: 1 (276 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 501.9
- Calories from Fat 224
- Total Fat 24.9 g
- Saturated Fat 12.3 g
- Cholesterol 50.3 mg
- Sodium 132.2 mg
- Total Carbohydrate 62.9 g
- Dietary Fiber 7.8 g
- Sugars 4.3 g
- Protein 7.4 g
The following items or measurements are not included: