Tartiflette
Tartiflette is a traditional dish made in the Savoie, with the legendary cheese of that region, Reblochon. A raw milk cheese, made from cow's milk, Reblochon is delicately flavoured and has a creamy, soft texture.
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Ingredients
- 2.2 lbs (1 kg) Yukon gold potatoes, cut into 1/2 inch (1.25 cm) cubes
- 2 tbsp (30 mL) butter
- 1 onion, sliced thinly
- 7 oz (200 g) bacon, cut into 1 1/2 inch (1.25 cm) strips
- 3 green onions, minced
- 2 tbsp (30 mL) fresh minced parsley
- 1 cup (250 mL) white wine
- Salt and pepper to taste
- 15 oz (425 g) Reblochon* cheese
Directions
Preheat oven to 350 F (180 C). Steam potatoes for 5 minutes, or until they are barely cooked through. Melt 1 tbsp (15 mL) butter in a heavy-bottomed pan over medium heat; add onion and sauté until slightly softened. Add bacon to pan and continue to cook for 5 minutes, or until browned; remove from heat. Add green onion and parsley and mix well.
With the remaining butter, grease a 10 inch (25 cm) casserole. Inside, layer half the potatoes, half the bacon and onion mixture; repeat with the remaining potatoes, bacon and onion. Pour the wine into the casserole. Season with salt and pepper. Slice the Reblochon cheese wheel in half horizontally; lay both Reblochon halves on top of onions so the surface of the casserole is covered. Bake at 350 F (180 C) for about 20 minutes or until some of the wine has evaporated and the cheese is browned and bubbly.
*if Reblochon is unavailable, substitute Chaumes, Gourmelin, or any mild to medium-flavoured, semi-soft cheese such as a Brie.
Serves 4
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