French Tartiflette Recipe
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French Tartiflette

By: drodrigues101  
"This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!"

Rating: This weblink has been rated 8 times with an average star rating of 4.5 Read Reviews (6)

Rate/Review | 271 people have saved this

What to Drink?

Wine Pinot Noir
Prep Time:
35 Min
Cook Time:
35 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3 large potatoes, peeled and sliced
  • 7 slices bacon, chopped
  • 1 tablespoon butter
  • 1 large onion, sliced
  • 1/4 cup white wine
  • 2 tablespoons creme fraiche
  • 1 (8 ounce) round Reblochon cheese
  • salt and ground black pepper to taste

Directions

  1. Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  3. Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat.
  4. Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.
  5. Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 549 | Total Fat: 26.4g | Cholesterol: 76mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Very good. I couldn't find Reblochon at the places I hang out, so I ended up using Brie. Also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2009 by Joe Pontes 
This dish is often found in many high-end restaurants, but with quite a few things you can do... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2009 by HAMNET 
Raclette cheese also works well as a substitute for the Reblochon, which is much more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by Amy Z 
was VERY yummy! a quick warning...if you can find the reblochon like it calls for, it smells... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by Gwenefer 
Reblochon is a very regional cheese specific to the Alps. Which is what makes this an Alpine... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2009 by queenvalerie 
Used a whole pound of bacon, but other than that made exactly as directed and was it ever... MORE

 
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