The Ultimate Tartiflette Recipe

Boil the potatoes in salted cold water until a skewer can easily pass through them, then set aside to cool.

Fry the lardons until crispy, then set aside.

Dice the streaky bacon and fry until crispy, saving four slices for decoration later.

Dice the onions and garlic, then soften them in the same pan with a generous amount of white wine.

Combine the bacon mixture with the softened onions and garlic, then set aside.

Slice the cooled potatoes thinly and layer them in a buttered ovenproof dish.

Add a layer of Reblochon cheese, followed by a layer of the bacon mixture, and pour over some double cream, seasoning with salt and pepper.

Repeat the layering process until all ingredients are used up.

Bake in the oven at approximately 180°C for about 30 minutes, checking every 30 minutes for doneness.

Equipment Needed

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