The French cuisine, recognised as an intangible UNESCO cultural heritage, is known all over the world by its quality and sophisticated techniques. Since we arrived in France, we have tried different French recipes that we didn’t know about before (yes, it is MUCH MORE than wine and cheese). One of our favourite discoveries has been the Tartiflette. If you love cheese (okay, maybe the cheese is quite important here), we are completely sure you will love this recipe.
It consists mainly of fried potatoes with onions, bacon and A LOT of cheese. This cheese should ideally be Reblochon, but depending on where you live, it is possible that you will struggle to find it, as it is generally not well known outside of France. French cuisine purists would tell you that if you don’t have Reblochon, you can’t make Tartiflette. We are not (at least yet), so we will let you know that you can prepare it with other cheeses as well. Generally you need a cheese that melts properly; some common recommendations are Brie, Camembert, Munster or Raclette cheese.
Keep in mind that this recipe will take some time, so make sure to start ahead of time!
Ingredients for 4 servings:
- 1 kg potatoes (sliced)
- 200 g bacon (chopped)
- 1 onion (~200 g) (chopped)
- 1 Reblochon cheese
- 2 tbsp olive oil
- Black pepper
- In a hot pan, put some olive oil. Add onion and bacon (make sure nothing gets burnt).
- Once the onion gets translucent, add the potatoes. You can now add some salt and pepper to taste. Cook covered on low heat until the potatoes get nicely brown, but never burnt.
- This may be a good moment to start preheating your oven to 200 ºC (392 ºF).
- While we keep waiting for those potatoes to get nice and brown, scrape the rind (white parts) off of the Reblochon. Then cut it in half, so that you end up with 2 “disks” of cheese.
- In some ovenproof dish, put half of the potato mixture.
- Add one of the cheese halves “upside down”.
- Put the rest of the potato mixture.
- Add the second half of cheese, again “upside down”.
- Put it in the oven for around 20 minutes.
Voilà! Your Tartiflette is ready.
This dish won’t need much preparation for the presentation since it should look beautiful already by itself 🙂
You can accompany the Tartiflette with something “fresh” like salad or gazpacho if you find it a little bit too dense and intense on its own.
Don’t be afraid to try some variations: some people put all the cheese on top, instead of layered; some people cut it in several more pieces (maybe you get a more homogenous cheese distribution). Add more ingredients, remove some… whatever you do, make sure to leave us a comment about it!