Tartiflette in serving dish

Tartiflette

Name: Tartiflette
Prep time: 40 min
Cook time: 12 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 750g/1lb 10oz potato; 1 onion; 6 rashers smoked back bacon; 250g/9oz reblochon cheese or pont l’évêque cheese; 142ml tub single cream

Mary Cadogan

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Serves 4

Easy

Prep: 35 mins - 40 mins

Cook: 10 mins - 12 mins

A star rating of 4.8 out of 5.36 ratingsRate

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A creamy and comforting oven bake of potatoes, cream and bacon – tartiflette is classic après-ski dish, originating from France's Haute-Savoie region.

Egg-free

Gluten-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

750g/1lb 10oz potato
1 onion
6 rashers smoked back bacon
250g/9oz reblochon cheese

or pont l’évêque cheese
142ml tub single cream

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Nutrition: per serving

kcal483
fat31g
saturates18g
carbs27g
sugars4g

low
fibre3g
protein23g
salt1.89g

Method

step 1

Preheat the oven to 220C/Gas 7/fan oven 200C. Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until just tender. Drain.
step 2

Chop onion finely and fry in 25g/1oz butter and a drizzle of olive oil for 5 minutes. Snip bacon into pieces with scissors and add to the pan; stir well and cook for a further 5 minutes, until the onion and bacon are lightly coloured.
step 3

Chop cheese into chunks, rind and all. Layer half the potatoes in a 1.5 litre/2¾ pint buttered ovenproof dish and scatter over half the onion, bacon and cheese. Lightly season with salt and pepper. Repeat layers, then pour cream evenly over the top and bake for 10-12 minutes until golden. Rest for 5 minutes and then serve with a salad.

Recipe from Good Food magazine, January 2002

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A star rating of 4.8 out of 5.36 ratings

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