Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité


Savoy tartiflette with reblochon

MAINS, Cheese

The classic from Savoy mountains: potatoes, onions, bacon and Reblochon cheese, all cooked slowly in the oven.
Note You can also make this recipe in individual ramekins for an original presentation.


Recipe for 4 persons

For the tartiflette

1 Kg
Yukon gold potatoes
2 Unit(s)
200 Gr
Smoked bacon
100 Ml
White wine
300 Gr
Reblochon cheese
1 Clove(s)
100 Ml
35% cooking cream

For the salad

4 Handful(s)
Mixed greens
15 Ml
White balsamic vinegar
5 Ml
Dijon mustard
30 Ml
Olive oil
  • Salt and pepper

Preparation time: 60 min

Preheat your four at 350 °F

  • General preparation
    Cook the potatoes in a big pan starting with cold water, peel it and cut in in slices. Cut onions into thin slices. Crush the garlic clove. Cut the bacon ino small dice.
  • Tartiflette preparation
    In a skillet, fry the bacon, add onions and cook over low heat for 5 min. Then add the white wine and garlic and cook for 2 to 3 min. In a baking dish, alternate layers of potatoes and layers of onions / bacon. Season with salt and pepper each layer. Finally, cut slices of Reblochon and then cover the dish. Pour a little milk in the dish, and bake for about 25 min.
  • Salad preparation
    Mix the vinegar with the mustard using whisk then add the oil in a drizzle. Season with salt and pepper and add to the mixed greens at the last moment.
  • To serve
    On your plate, place a portion of tartiflette accompanied by a small salad.
You can also make this recipe in individual ramekins for an original presentation.

Share this unique and tasty

Private and Corporate Events