Smoky Swiss Tartiflette with Reblochon Cheese and Bacon

Name: Smoky Swiss Tartiflette with Reblochon Cheese and Bacon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 kg potatoes; 200g smoked bacon lardons; 1 large onion; 1 clove garlic; 200 ml double cream; Salt and black pepper; 250g Reblochon cheese; 1 tablespoon unsalted butter; 50 ml white wine

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

1 kg potatoes

peeled and sliced thinly

200g smoked bacon lardons

1 large onion

finely chopped

1 clove garlic

minced

200 ml double cream

Salt and black pepper

to taste

For the Topping

250g Reblochon cheese

sliced in half horizontally

For the Assembly

1 tablespoon unsalted butter

for greasing dish

50 ml white wine

optional

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