As the first in our series of Alpine classics we have a dish known as Tartiflette. This dish was originally conceived to boost the sales of a cheese known as Reblochon and the result was seriously tasty. It’s cooked throughout the European ski areas and is a very popular dish.

There are a couple of different way to make this dish but the ingredients are the same. I tend to favor the method that uses a baking dish that’s similar in preparation to Potato Dauphinoise but I’ve also used the method that cooks everything in skillet that then gets placed in the oven.

You will need:

1.3kg potatoes, peeled
Tablespoon of olive oil
1/2 tbsp butter
2 onions, thinly sliced
200g smoked bacon lardons or bacon
A glass of dry white wine
200ml Creme fresh
1 Petit reblochon
1 clove of garlic cut on half

Preheat the oven to 200C.

Par boil the potatoes for a few minutes to soften but not totally cooked through – you need to slice them. Drain well and leave to cool.

In a frying pan saute the onions and bacon until the onions are soft and the bacon begins to brown. Pour in the wine and bring to a simmer, and reduce until slightly thickened. Turn down the heat and stir in the creme fresh.

Cut the potatoes length ways and then into pound coin thick slices.

Cut the cheese in half length ways and continue to slice all into double pound coin thickness

Rub an ovenproof dish with the cut clove of garlic, cover the base with a layer of potatoes and spoon over enough of the onion and bacon mixture to cover and season well. Repeat the potato and onion layers until all is used and the top layer is potato. Cover the top layer of potatoes with the sliced Reblochon and season with pepper.

Place in the oven for 15 minutes

You’re looking for something not dissimilar to this layer sand melted cheese wise:


Serve with a green salad with a vinaigrette and a glass of dry white wine or whatever.

This dish gets better each time you reheat it, if you manage not to eat it all 1st time round.


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