Tartifllette is traditionally made with reblochon, a French cheese from Savoie. If you cannot find it, a ripe brie is a good alternative. It is best to use potatoes that have been boiled the day before.
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1 (250g) packet smoked bacon lardons
2 to 3 onions, minced
3 garlic cloves
1 ripe brie of 500g
Method Prep:25min › Cook:1hr › Ready in:1hr25min
Cook the potatoes in water or in a pressure cooker. Let them cool and peel them Slice.
Fry the lardons in a pan over medium-high heat. Add the garlic and onions. Cook until the onions are tender, about 15 minutes.
Drain the contents of the pan to remove as much fat as possible.
Spread half of the potato slices on the bottom of the pan and cover with the bacon and onion mixture.
Cut the brie into 8 equal wedges. Cut each wedge in half horizontally.
Spread brie with the rind side up over the bacon and cover with the remaining potatoes. Cover with the remaining brie and season with salt (very little, as the lardons are usually quite salty) and pepper.
Cover and simmer over low heat until the brie has melted, about 25 minutes.