Tartiflette Savoyarde

Indulge in this classic French Tartiflette-style potato bake, made with tender diced potatoes, golden sautéed onions, and smoky streaky bacon. The mixture is enriched with creamy Reblochon cheese, melted until bubbly and crisp on top for the perfect comforting finish. Baked to golden perfection and full of rich Alpine flavour, this hearty potato and bacon gratin is ideal for cozy dinners and pairs beautifully with a fresh green salad.

Prep

20 min

Bake

20 min

Total

40 min

Serving

4 persons

Recipe Type

Meat

Ingredients

1 reblochon
1kg potatoes
200g streaky bacon thinly sliced
2 large onion diced
10cl white wine

Instructions

Boil the potatoes in well-salted water until just tender to a fork, but not cooked right through. Drain well and leave to cool, then peel and cut the potatoes into dice.
Heat a frying pan and saute the onion and bacon for 4-5 minutes or until golden-brown.
Add the diced potatoes, stir gently and cook at low heat for 20 minutes.
Preheat the oven to 200 ° C
Add the white wine to the potatoes / bacon mix and cook for another 5 minutes. Add some pepper (no salt needed as the bacon is salty enough). Set aside. All these steps can be prepared the day before, in that case you should preheat the potatoes / bacon mix in a saucepan before the next steps.
Cut the cheese in half horizontally. Cut one half of the cheese into smaller pieces and add it to the potatoes / bacon mix. Keep the other half for later.
In an ovenproof gratin dish, place the potatoes / bacon mix and dispose the remaining half of cheese with the rind facing up.
Bake in the oven for 15-20 minutes until brown and bubbling (stick it under the grill for five more minutes if you want it really crispy). Serve hot with a green salad.