Can you make tartiflette in advance?

Yes, tartiflette can be made in advance and stored in the refrigerator. It can also be frozen and later reheated in the oven.

What can you serve with tartiflette?

Tartiflette is often served with a green salad and baguette.

Is tartiflette a heavy dish?

Yes, tartiflette is quite a heavy dish due to the potatoes, bacon, and cheese.

Can tartiflette be adapted for vegetarians?

Yes, you can use mushrooms instead of bacon, for example.

What is reblochon cheese?

Reblochon cheese is a soft cheese from the French Alps, made from cow's milk. It has a slightly nutty flavor and is ideal for melting.

Tartiflette with reblochon

Name: Tartiflette with reblochon
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 500 g waxy potatoes; 600 g smoked bacon strips; 4 large shallots; A few sprigs of thyme; 2 thick cloves of garlic; 2 Reblochon cheeses of about 700g each; Freshly ground black pepper; 1 glass of dry white wine

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30min

•

Easy

A pot with slices of potato, melting Reblochon cheese, crispy bacon, and caramelized shallots, that's all there is to it!

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Ingredients

What do you need?

Quantity: 4P

500 g waxy potatoes
600 g smoked bacon strips
4 large shallots
A few sprigs of thyme
2 thick cloves of garlic
2 Reblochon cheeses of about 700g each
Freshly ground black pepper
1 glass of dry white wine

Preparation method

How do you make this?

Cook the potatoes in their skins until done, drain and slice.

Preheat your oven to 195°C.

Put the bacon strips in a pan and fry them until crispy and colored, remove them from the pan and fry the sliced shallots in the fat until nicely caramelized.

Add the thyme and bacon and fry together for a bit, then drain on kitchen paper.

Slice the cheese.

Rub the 4 ovenproof dishes with garlic and layer the cheese, potatoes, and bacon in a staggered manner, cutting the remaining cheese into pieces and sprinkling it on top.

Pour 2 tablespoons of white wine into each dish, season with black pepper, and place in the oven, baking for about 15 minutes, until the cheese is nicely melted and colored.

Serve with a green salad, if desired, with plenty of sherry vinegar, oil, and salt and pepper.