Tartiflette
HB-8552 · Hand-built original · French
A Savoyard bake of sliced potatoes layered with bacon lardons, shallots and garlic, deglazed with white wine and covered in cream and melting reblochon.
FrenchMain course1 hrServes 412 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: bacon
Pairs well with: baguette, green salad, ratatouille, pommes frites
Servings:4quantities adjust to match
Ingredients
- 2lb 4oz Charlotte potatoes (or other waxy potatoes), peeled
- 8oz bacon lardons
- 2 shallots
- 1 garlic clove
- 3½fl oz white wine
- 7fl oz double cream
- sea salt and freshly ground black pepper
- 1 whole reblochon cheese (about 1lb), sliced
Method
- Heat the oven to 400°F to start the tartiflette.
- Boil the peeled Charlotte potatoes in salted water for 5 to 10 minutes until tender, drain them and leave them to cool slightly.
- Fry the bacon lardons with the shallots and garlic clove in a dry hot pan for 4 to 5 minutes until golden-brown, then pour in the white wine and cook until most of it has evaporated.
- Slice the cooled potatoes thinly and layer them into an ovenproof gratin dish with the bacon mixture spooned between the layers.
- Pour the double cream over the potatoes, season everything with sea salt and plenty of freshly ground black pepper, and lay the reblochon slices across the top.
- Bake the tartiflette for 10 to 15 minutes until the reblochon turns golden-brown and bubbles over the potatoes.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
12 kcalCalories
0.4 gProtein
2.7 gCarbs
0 gFat
0 gSaturates
0.5 gFibre
1.2 gSugars
2 mgSodium
0 mgCholesterol
50 mgPotassium
6 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data