Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

.

Traditional Tartiflette Recipe

By

 

HT MC French 90mins

 

A rich warming recipe from the Haute Savoie region of France, which is easy to prepare.

Yield:

Serves 4

Prep & Cook Time:

1 hour 30 mins

Recipe Tags: Hot Pork Vegetables Alcohol Main Course Entree Gluten Wheat Free Eggless French
 

Ingredients

8 Medium Potatoes, such as Desirée
1 large Onion, chopped
100g/4oz Smoked Lardons 
25g/1oz Butter

1 Garlic Clove, crushed
Salt and Black pepper

240ml/8fl.oz. White Wine

240ml/8fl.oz. Double Cream
1 Whole Ripe Reblochon cheese

Instructions

 

1.  Preheat the oven to 200C, 400F, Gas mark 5.  Place the whole potatoes , with the skins on, in a large saucepan, cover with water, bring to the boil then cook for about 20 minutes or until tender all the way through.


2. Meanwhile, heat the butter in a frying pan, add the onion and bacon and sweat over a medium/low heat, turning from time to time,  until the onions are soft but not brown.

 

3. Raise the heat, add the garlic  and sauté  for 1 minute, stirring constantly, then add the wine and continue to cook for a further 1 minute. Remove from the heat, stir in the cream and set aside.


4. Drain the potatoes in a colander and cool under cold running water. As soon as they are cool enough to handle,  peel and cut into slices no thicker than 1cm/½-inch slices.


5. Place half the sliced potatoes across the base of a shallow ovenproof dish, season with salt and pepper, then spread the onion and bacon mixture evenly over the top.

 

6. Pour over the cream then add the remaining potatoes in an even layer over the top and season with  pepper.

7. Cut the Reblochon in half widthways so you have two whole circles, place on top of the potatoes cut sides down then bake for 10 minutes.  Reduce the heat to 180C, 350’F, Gas mark 4 for a further 25-30 minutes until the cheese has melted and the top is golden brown.

End of instructions

 


 

Main equipment required to make this Recipe

 

Large Saucepan

Heavy frying Pan

wooden or plastic spoon

Wide shallow ovenproof Dish

 

Key techniques required to make this Recipe

To sweat -  to sauté very gently in fat or oil until the food is softened but not browned.

 

 Follow us  

Share 

 

Tips, Options and Substitutions

 

Use a ripe Reblochon

Use cubed Pancetta or 4 thick slices of Streaky Bacon, diced instead of the lardons

Substitute the  Reblochon cheese with Chaumes or Epoisses

Can be prepared up to 1 day ahead

 

Serving Suggestions

Serve with a green salad dressed with a classic vinaigrette

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

 Sign up for Free Bi-Monthly Newsletter

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk