Tartiflette (cheese & potato bake)

Tasteful Tartiflette (cheese & potato bake) Recipe

This wintry dish from the French Alps is comfort food at its very best.
Tartiflette (cheese & potato bake)
Prep Time : 0:10 | Cook Time : 1:00 | Total Time : 1:10 | Serving : 4 person.


  • 1kg pontiac potatoes, peeled, roughly chopped

  • 50g unsalted butter

  • 1 onion, chopped

  • 2 garlic cloves, finely chopped

  • 2 teaspoons chopped thyme leaves

  • 200g piece speck* or pancetta, cut into 1cm cubes

  • 1/2 cup (125ml) dry white wine

  • 200ml thickened cream

  • 250g reblochon* or raclette* cheese, grated


  • Step 1

    Preheat the oven to 200°C.

  • Step 2

    Place the potato in a large pan of cold salted water. Bring to the boil over high heat and cook for 3 minutes. Drain well.

  • Step 3

    Melt the butter in a large frypan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, thyme and speck or pancetta, and cook, stirring, for 5 minutes. Stir in the wine, cream, potato and most of the cheese.

  • Step 4

    Transfer the mixture to a large baking dish and top with remaining cheese. Cover with baking paper to prevent the cheese sticking, then a layer of foil. Bake for 20 minutes, then remove the foil and baking paper. Bake for a further 20 minutes or until bubbling and golden.

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