Tartiflette Savoyarde

by Leyla
(www.women-on-the-road.com)

This is a traditional alpine recipe, especially delicious in the lodge after a day of skiing or snowshoeing.

Ingredients

* 1 kg potatoes

* 1 small packet bacon bits

* 2 small/1 large onions

* 1 small glass of wine

* 1 small tub of cream

* 1 reblochon cheese


Method

* Peel and cook the potatoes. Let them cool, then slice them into thin coins (about 1cm).

* Preheat the oven with the grill on.

* Slice the onions thinly and put them in a frying pan with a bit of oil.

* Melt the onions. When they're half-cooked, add the bacon.

* When the mixture is ready, add a small glass of wine and continue cooking until it has evaporated.

* Butter or oil an oven dish. Add a row of potatoes, then some onion/bacon mixture. Then do it again until you've run out of mixture.

* Then cover with the cream.

* Slice a reblochon cheese in half so you have two large round pieces. Place cheese down, rind up, on the mixture.

* Place in oven, not too close to the grill, until cheese melts and rind darkens - but without burning.

Enjoy!

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Dec 31, 2016
Rating
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Good basic recipe that needs tweaking
by: Anonymous

I rated this recipe 4 stars rather than 5, because the instructions were incomplete. For example, after cooking your onions with the bacon, you should drain off the grease before adding the wine. The casserole cooks quicker if you heat the cream before pouring it over the potatoes. You can also heat the potatoes in the microwave for a few mins. so the potatoes are heated throughout, which also cuts down on cooking time. There's no instructions for heating the casserole, other than just browning the top. Also, it's very important that you put your casserole on some kind of baking sheet covered with foil or parchment, because you don't want the casserole overflowing and the cream burning at the bottom of your oven.

Dec 22, 2013
Rating
starstarstarstarstar
Tartiflette
by: Winged mess.

I've been making Tartiflette for years but this was the best recipe yet! The first time I made it it took me hours and hours, peeling potatoes when they had been boiled, searching high and low for Reblochon. Now, this cheese is readily available and the recipe made short work of a long job. Great!! I'll stick to this one in future!

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