Tartiflette (potatoes and bacon in a creamy cheese sauce)

Starter :
Mushrooms stuffed with horseradish
Dessert :
Mini rum babas

Tartiflette (potatoes and bacon in a creamy cheese sauce)

Number of people :
Preparation :
Preparation : 30 mins / Cooking time: 15 mins


  • 1.5 kg sliced boiled potatoes
  • 170 g Reblochon cheese
  • 270 ml water
  • 200 g crème fraîche
  • Two onions
  • 250 g lardons
  • 100 ml white wine
  • 30 g butter
  • A pinch of salt
  • Pepper
  • Slices of Reblochon cheese: Four 30 g slice

Finely slice a large onion. Dice the Reblochon cheese and keep to one side to add to the sauce later.
Melt the butter in a saucepan.
Add the onions.
Sauté over a low heat until the onion is softened but do not let it brown.
Add the lardons.
Cook over a low heat for five minutes.
Put to one side.

Put the water and crème fraîche in a saucepan. Bring to the boil.
Remove from the heat.
Add the diced Reblochon cheese.
Stir until the cheese has melted completely.
Add the sautéed onions and lardons and the white wine.
Season with salt and pepper to taste.

Place the potato slices in an ovenproof dish.
Top with the sauce and four slices of cheese.

Cook in the oven for 15 minutes at 180°C.
Serve piping hot.