Tartiflette
Tartiflette is a classic French dish from the Savoy region. It is a potato and cheese dish, which is topped with onions, bacon, and, as a mandatory part, reblochon cheese. It is primarily a winter dish, served in French ski resorts. This dish can also be made using other types of cheese, but reblochon cheese gives a special taste and nuance. In Estonia, it is possible to get reblochon cheese from only one place. It is sold by the Deline OÜ online store: https://deline.ee/eshop.
Preparation time: About 1 hour
Level: Easy
Serves: 4
Ingredients:
One 240g Reblochon cheese, halved and cut in half crosswise
200g chopped onions
200g sliced bacon
1kg starchy potatoes
30ml olive oil for frying
Sea salt and black pepper to taste
100ml whipped cream, if desired
Preparation:
- Peel the potatoes and cut into slices about 3-4mm thick.
- Chop the onions and cut the bacon slices into pieces about 1cm in size.
- Fry the bacon in a pan until crispy, add the onion and fry for about 5 minutes more.
- Add the potatoes and cover the pan with a lid. Fry the potatoes for about 10 minutes until the potatoes are almost soft.
- Season with sea salt and black pepper.
- Pour the entire potato, bacon, and onion mixture into a heatproof casserole dish. If desired, stir in the cream, but this is not necessary. In France, this dish is prepared according to both recipes.
- Cut the cheese crosswise into two thin slices, halve them, and place them on top of the dish so that the cut surface is facing down.
- Place the dish in the oven and bake at 200 degrees C for 20-25 minutes. During this time, the cheese will begin to melt, flow, and some of the cheese will be absorbed between the layers of the potato dish.
- Serve the dish immediately, hot.
Ready!
