How to make potato tartiflette

reblochon cheese

🥗Healthier: light cream cheese

💰Cheaper: brie

Light cream cheese reduces calories while maintaining creaminess.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Chop 2-3 onions into cubes, removing the papery skin.

Mince 4-5 cloves of garlic.

Cut 1 kg of new potatoes into rough cubes.

In a skillet, cook the bacon lardons until crispy and golden, allowing the fat to render out.

Add the chopped onions and potatoes to the skillet with the bacon fat, cooking on medium heat for about 10 minutes, stirring occasionally.

Season the potatoes and onions lightly, adding a bit of olive oil if needed for moisture.

Once the onions and potatoes have a slight caramelization, add the minced garlic and mix everything together.

Pour in heavy cream to coat the mixture evenly.

Transfer everything into a baking dish and layer with slices of reblochon cheese on top.

Bake in the oven until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens