Tartiflette with Reblochon Cheese

If you like cheese, potatoes and bacon, this one is for you! Coming from France, this is the perfect meal on a rainy winter day.


Tartiflette with Reblochon Cheese - The Beginner's Cookbook
Tartiflette with Reblochon Cheese – The Beginner’s Cookbook

What you need:

  • A frying pan
  • A dish that can go in the oven
  • A measuring glass
  • A knife and a chopping board

Ingredients for 4 persons:

  • 1.2 kg potatoes
  • 200g smoked lardons (bacon)
  • 2 red onions
  • 2 cloves garlic
  • 100 ml dry white wine
  • 400g Reblochon cheese
  • A bit of butter
  • salt and pepper

Before you Start:

  • Peel & dice the onions
  • Peel and finely dice the garlic
  • Peel and cut the potatoes in quarter

Ready to go?

  • Pre-heat the oven to 200 C (400 F / Gas mark 6)
  • Boil the potatoes until just soft (if cut into quarter, it should take around 20 minutes). Drain them.
  • While the potatoes are being boiled, fry the lardons, onions and garlic for 5 minutes in the pan on medium-high heat with a bit of butter until the lardons are crisp and the onions and garlic are soft.
  • Add half of the wine (50 ml) to the lardons/onions mix on high heat for a few minutes until half the wine is gone.
  • Add the cooked potatoes to the mix and gently mix together.
  • Put half of the mix in a buttered oven dish.
  • Cut the Reblochon cheese in half through the center and cut it into rough cubes.
  • Put half of the cheese cubes on the mix in the oven dish crust side up. Add a bit of salt and some pepper.
  • Put the rest of the potatoes/lardons/onions mix, pour the rest of the wine over and salt & pepper (go easy on the salt as the lardons are already salty). Finally add the cheese cubes in the dish crust side up again.
  • Bake for 20 minutes till the cheese has melted down and the Tartiflette is golden.

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