Smoky Swiss Tartiflette with Reblochon Cheese and Bacon
A Hearty and Savory Swiss Classic
This Swiss Tartiflette combines smoky bacon, creamy Reblochon cheese, and tender potatoes, lending a comforting taste perfect for a cozy dinner.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Filling
For the Topping
For the Assembly
Preparation
Preparing the Filling
Preheat the oven
Preheat the oven to 200°C (400°F).
Boil potatoes
Boil the sliced potatoes until just tender, about 10 minutes. Drain and set aside.
Do not over-boil potatoes; they should be tender but firm. Use a mandoline for evenly sliced potatoes.
Cook bacon
In a large skillet, cook the bacon lardons over medium heat until crispy. Remove and set aside.
Preparing the Onion Mixture
Sauté onion and garlic
In the same skillet with bacon drippings, add the onion and garlic. Sauté until soft and translucent.
Simmer cream
Stir in the double cream, salt, and pepper. Let simmer for 2 minutes.
Combine ingredients
Combine the potatoes and bacon with the creamy onion mixture.
Cooking Process
Layering the Tartiflette
In a buttered baking dish, layer half the potato mixture, add half the cheese, then repeat.
Adding Flavor
Pour the optional white wine over the top, allowing it to seep into the layers.
Baking the Tartiflette
Place the baking dish in the oven for 25-30 minutes, until golden and bubbly.
Plating & Serving
Smoky Swiss Tartiflette with Reblochon Cheese and Bacon
Smoky Swiss Tartiflette with Reblochon Cheese and Bacon
Plating & Serving
Serve directly from the baking dish, ensuring each portion includes a generous piece of the melted Reblochon topping.