Tartiflette (French potato, bacon, and cheese gratin)
Authentic tartiflette from Savoy in France is made with Reblochon cheese but you can use any other cheese with a strong flavour that melts well, such as Gruyère, Taleggio, Raclette cheese and even a ripe camembert or munster.
1 person made this
1kg waxy potatoes, peeled and halved
200g onions, minced
1 knob butter
1 1/2 ripe Reblochon cheeses, rind removed
Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 200 C / Gas 6.
Cook the potatoes in boiling water. Let cool for a few minutes, cut into large cubes then brown them in butter with onions and bacon.
Cook the potatoes in boiling water till soft. Drain and let cool for a few minutes, then cut into large cubes.
then brown them in butter with onions and bacon.
Heat butter in a large frying pan. Fry the potatoes with the onions and the lardons will browned, stirring often.
Distribute the contents of the pan in a gratin dish. Slice the cheese and place it on top. Bake for 10 minutes at 200 C / Gas 6, then reduce heat to 180 C / Gas 4 and bake for a further 20 minutes.