Classic tartiflette
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Classic tartiflette

It might just be the cheesiest, creamiest and logically the heaviest dish you might have lent your eyes on, but sometimes, the fatter the better. You can not always bet on a nice salad or piece of fruit to get you through a bad day or to relieve you of a cold winter day. To do the job, you might just need the simplest combination of potatoes, cheese, bacon, onions and cream. And there's nothing wrong with a little bit of tartiflette when that urge is present, just get yourself comfortable and put your jogging on.

Juliette B

Ingredients

4-serving
  1. 6 Potatoes
  2. Reblochon cheese
  3. 1 onion
  4. 3 cloves Garlic
  5. 100 g bacon
  6. Heavy cream
  7. White wine
  8. Thyme
  9. Bay leaves
  10. Parsley
  11. Salt pepper and

Method

20 mins
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    Cook your potatoes in salted water. Stop the cooking process while there are still firm and leave them to cool down.

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    In a pan, cook your onions and garlic in olive oil. When translucent, add the bacon.

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    Once your bacon has browned, add the white wine (a cup), thyme and bay leaves. Leave it to reduce.

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    Add a slice of your reblochon to make the sauce a little cheesier.

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    Then pour the cream and season.

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    In an oven-proof dish, start with a layer of sliced potatoes then your preparation, etc.  Add pieces of cheese in the middle and on the top. Finish with cheese, a crack of pepper and parsley.

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    Put in the oven at 180 °C for 15 to 20 minutes and serve hot.

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