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Tartiflette au reblochon Recipe

Ingredients for people

  • All rounder potato(es) : 1.5 kg
  • Onion(s) : 1 whole
  • Smoked bacon : 120 g
  • Unsalted butter : 15 g
  • Dry white wine : 100 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Farmhouse reblochon : 1 whole
  • Garlic clove(s) : 1 bulb
  • Semi-skimmed milk : 100 ml
  • Coarse salt : 10 g
  • 1

    Peel the onions and cut into thin strips. Peel and crush the garlic clove. Cut the bacon into lardons.

  • 2

    In a frying pan cook the lardons with a little butter, add the onions to the pan and cook over a gentle heat for 5 minutes. Then add the white wine and garlic and cook for a further 2 to 3 minutes.

  • 3

    Wash and peel the potatoes and cut into fine strips. Place into a large saucepan, cover with cold water and bring to the boil. Then add the salt and cook for 5 minutes. Drain.

  • 4

    In a baking dish, alternate layers of potato and layers of onion and bacon. Season each layer with salt and pepper.

  • 5

    Finally, cover the dish with slices of Reblochon cheese. Pour a little milk into the dish and bake at 180c for 45 minutes.

Chef's tip

«You could also simply cut the block of reblochon in half, without removing the crust, and place it on top of the potatoes before baking. »

A tasty dish from the Haute Savoie region of France, made with potatoes, lardons, onions and reblochon cheese.

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(10 votes)

  • Preparation  20mins
  • Cooking time  45mins
  • Rest time  0h