This classic tartiflette recipe of sliced potatoes, bacon and melting cheese is often served to skiers and families in the French Alps as it is so comforting and filling on a cold winters day. All your family and friends will love this and any left overs are good warmed up the next day too. Serve with a big green salad to cut through the richness of the cheese with a lovely mustardy dressing. Our tartiflette recipe recipe serves six so is great for dinner parties when you really want to impress, and the best bit is it only takes 20 minutes prep. After that it’s just a quick 25 minutes in the oven and you’ll have gorgeous, golden brown bubbling tray of cheesy potatoes to serve up – delicious.
- 750g potatoes, peeled
- 1tbsp sunflower oil
- 150g smoked back bacon, snipped
- 1 onion, peeled and very thinly sliced
- 150ml dry white wine
- 4tbsp crème fraiche
- 150g Reblochon or cheese
Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but not too soft. Drain and cool.
Meanwhile fry the onions in the oil for 10 minutes until transparent and soft but not browned. Add the bacon and fry for another 2-3 minutes.
Preheat the oven to 210°C/410°F/Gas Mark 5. Cut the potatoes into thin slices and place in a 2ltr baking dish. Pour the wine into the pan with the onions and bring to the boil then pour it over the potatoes. Drizzle with crème fraiche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brow.
Top tip for making Tartiflette
Reblochon cheese is traditionally used, but you can also use Taleggio or a well-flavoured Camembert.