This recipe is for the classic French Tartiflette and makes a generous 4 portions.

If you can’t get lardons, you can use unsmoked bacon, however, cheap bacon may release water in the pan and stew so I’d recommend getting something a bit better quality. Also, make sure the potatoes are fully cooked through before lining the dish.

Tartiflette

Serves 4 - 6
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Milk
Meal type Main Dish, Side Dish
Misc Pre-preparable, Serve Hot
Region French
This classic French dish is perfect as either a main dish or an accompaniment.

Ingredients

  • 1.5kg Potatoes
  • 2 Large Onions
  • 400g Lardons
  • 250ml Creme fraiche
  • 100ml Muscadet (or similar)
  • 1 Large Roblochon

Directions

Step 1
Peel and boil the potatoes until soft
Step 2
Fry the lardons in a bit of oil until golden
Step 3
Peel and thinly slice the onlions
Step 4
Cook the onions until golden in the lardon's oil
Step 5
Add the white wine to the pan with the onions and brown gently for a few minutes
Step 6
Grease your dish with butter
Step 7
When the potaotoes are soft, put them in cold water to cool them down before slicing them and lining the bottom of a large dish with them. Then cover them with the the onion, then the lardons, then cover with the crème fraiche
Step 8
Finally, slice the roblochon in half from side to side and place the two sides over the creme fraiche crust side up
Step 9
Bake in the oven for 30 minutes at 180 degrees centigrade