Go Back
tartiflette

Tartiflette

jacintacollet
Decadent potato and cheese gratin!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine French
Servings 4 people

Ingredients
  

  • 1 kg potatoes peeled and quartered
  • 300 grams lardons
  • 1 reblochon cheese
  • 2 brown onions diced
  • 2 garlic cloves
  • ½ cup white wine
  • cup single cream
  • 1 tbsp duck fat optional
  • ¼ tsp black pepper
  • sprinkle of salt

Instructions
 

  • Peel the potatoes then cut into quarters and put into a bowl with cold water to soak for 5-10 minutes.
  • While the potatoes are soaking, dice the onions, mince garlic and set aside into separate dishes.
  • Heat a large deep frying pan till hot then throw in the lardons. Stir every 1-2 minutes and fry until the fat has rendered and the lardons are crispy.
  • Once crispy remove with a slotted spoon to a bowl reserving the left behind fat.
  • Return pan to heat and add the diced onions. Sauté for 4 minutes before adding 1 tbsp of duck fat. Once the fat has melted add the garlic and potatoes and stir well.
  • Pre-heat the oven to 190°C. 
  • Leave the potatoes to brown stirring every 2 minutes for about 6 minutes. Once browned add 1/4 cup water and turn heat to low and cover.
  • After 6 minutes open, stir and recover. Cook for another 10-20 minutes until the potatoes are almost cooked through.
  • Next cut the reblochon into quarters. Cut down the middle then down the middle again 2 or 3 more times until you have 6 of 8 pieces and set aside.
  • Back at the potatoes uncover and turn the heat up to high. Add the white wine allow to cook off for about 3-4 minutes then add the cream and lardons and stir everything together until combined.
  • Leave to cook for 3-4 minutes then cut the heat and pour the mixture into the oven dish. 
  • Grind some fresh black pepper over the potatoes, a pinch of salt and drizzle on a little extra cream. Finally cover with some optional grated Gruyère and the reblochon chunks. 
  • Put in the pre-heated oven and cook for 15 minutes or until the cheese has melted and crisped up.
  •  Your tartiflette is ready leave to rest 5-7 minutes before serving with a nice green salad! 
Keyword Cheap, Cheese, French Flavour, Quick & Easy, Savoury, Winter