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    You are in: Home / Recipes / Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin Recipe
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    Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin

    Average Rating:

     3 Total Reviews

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    • on March 16, 2010

      Delicious tartiflett , used jacket potatoes cooked not quiet through, peeled and sliced them a little thicker, topped with reblochon skin sides up in in a crueset with lid on for 20 min. removed from oven gave a stir, returned to oven uncovered to brown and form crust.

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    • on April 01, 2009

      I asked the cheesemonger for Reblochon, and he recommended something that was quite a bit stronger than Camembert. It reminded me of some trappist cheese from Kentucky (altho it was from France). The finished dish was not good in so many ways: (1) the flavor was too much and (2) the potatoes weren't done at 15 min and cooking them in the oven did not finish them as I hoped. They were sliced the exact thickness of the potatoes in the pictures. Neither of us liked it, and I discarded the remainder. I used a pinot grigio for the wine; it tasted fine straight from the glass. Originally, this was a one-star review, but I missed the instructions to discard bacon fat.

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    • on December 06, 2008

      my new favorite comfort food dish :) this is fantastic. I subbed raclette cheese for the reblochon and it worked well.

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    Nutritional Facts for Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin

    Serving Size: 1 (534 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 484.9
     
    Calories from Fat 98
    20%
    Total Fat 10.9 g
    16%
    Saturated Fat 6.7 g
    33%
    Cholesterol 33.9 mg
    11%
    Sodium 70.2 mg
    2%
    Total Carbohydrate 72.5 g
    24%
    Dietary Fiber 8.7 g
    35%
    Sugars 5.5 g
    22%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    lardons

    reblochon cheese

    Detailed Nutrition Values About Nutrition Info
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