Name: Traditional tartiflette Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Serves: 4–6
Ingredients: 750g (1lb 10oz) waxy new potatoes, unpeeled and cut into small chunks; 300g (10oz) shallots; 200g (7oz) smoked bacon lardons; 1 whole Reblochon cheese, halved, or use 240g (8½oz) Camembert instead

By Woman and Home

published 10 December 2005

in Recipes

Ingredients

750g (1lb 10oz) waxy new potatoes, unpeeled and cut into small chunks
300g (10oz) shallots
200g (7oz) smoked bacon lardons
1 whole Reblochon cheese, halved, or use 240g (8½oz) Camembert instead

You will need

22 x 22 x 5cm (9 x 9 x 2in) gratin dish

Method

Cook the potatoes in boiling, salted water until tender, then drain. Meanwhile, peel the shallots - it's easier if you pour boiling water over them in a bowl and leave them for 5 minutes beforehand. Leave whole unless very large, in which case you should halve them.
Preheat oven to 200 C, 180 C fan oven, 400 F, gas 6. Dry fry the lardons until crispy (you don't need to add oil). Remove them with a slotted spoon, put to one side and cook the shallots in the same pan over a low heat for about 15 minutes (add a little oil if required).
Mix together the potatoes, lardons and shallots and spread in one layer in your gratin dish. Place the cheese on top and bake for 20 minutes or until the cheese has melted into the potato mixture. Serve immediately with a crisp green salad and a glass of chilled white wine.

Serves	4–6
Preparation Time	10 mins
Cooking Time	50 mins
Total Time	1 hours

Traditional tartiflette Recipe

Ingredients

Method

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