Immagine generata dall'IA

Senza glutine French

Tartiflette

Name: Tartiflette
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.2 kg Potato (peeled and sliced 5 mm thick); 1 tbsp Salt (divided between the cooking water and seasoning); 180 g bacon (1 cm pieces); 2 pieces Onion (thinly sliced); 2 cloves Garlic (finely chopped); 150 ml white wine (dry); 150 ml Heavy cream (at room temperature); 1/2 tsp Black pepper (freshly ground); 450 g Reblochon cheese (cut horizontally through the middle, then halved into wedges)

A classic French Alpine bake of tender potatoes, sweet onions, smoky bacon, and melting Reblochon, finished with a bubbling golden crust. It is rich, deeply savory, and ideal for a relaxed cold-weather dinner.

80 min 4 porzioni Medium

Tutte le ricette

Ingredienti

0 di 9 spuntati

1.2 kg Potato (peeled and sliced 5 mm thick)
1 tbsp Salt (divided between the cooking water and seasoning)
180 g bacon (1 cm pieces)
2 pieces Onion (thinly sliced)
2 cloves Garlic (finely chopped)
150 ml white wine (dry)
150 ml Heavy cream (at room temperature)
1/2 tsp Black pepper (freshly ground)
450 g Reblochon cheese (cut horizontally through the middle, then halved into wedges)

1031 kcal / porzione

Come preparare

Heat the oven to 200°C. Butter or lightly oil a 2.5-liter baking dish and set it near the work surface.

Put the sliced potatoes in a large pot, cover with cold water, add 2 teaspoons of the salt, and bring to a boil. Simmer for 8–10 minutes, until the slices are just tender at the edges but still firm in the center. Drain thoroughly.

Meanwhile, heat a large skillet over medium heat. Add the bacon and fry for 4–5 minutes, until lightly browned and some fat has rendered. Add the onions and sauté for 8–10 minutes, stirring occasionally, until soft and golden.

Bacon and onions browned together in a skillet

Immagine generata dall'IA

Stir in the garlic and cook for 30 seconds, just until fragrant. Pour in the wine and simmer for 2–3 minutes, scraping up any browned bits, until reduced by about one-third.

Arrange half the potatoes in the prepared dish. Season with a little of the remaining salt and pepper, then spread over half the bacon-and-onion mixture. Repeat with the remaining potatoes and bacon mixture, and pour the cream evenly over the top.

Place the Reblochon wedges over the surface with the rind facing up. Bake for 25–30 minutes, until the cheese is fully melted, the edges are bubbling, and the top is deeply golden.

Golden bubbling tartiflette fresh from the oven

Immagine generata dall'IA

Rest the tartiflette for 10 minutes so the cream sauce thickens slightly. Serve hot with a crisp green salad and cornichons.

Perché questa ricetta funziona

Parboiling the potatoes first guarantees a tender center, while sautéed onions, bacon, garlic, wine, and cream build a savory sauce before the soft-ripened cheese melts over everything in the oven.

Conservazione e riscaldamento

Come conservarla

Cool leftovers within 2 hours, cover, and refrigerate for up to 3 days.

Come riscaldarla

Reheat portions in a 180°C oven for 15–20 minutes, covered loosely with foil until hot throughout, then uncover briefly to refresh the top. Ensure the center reaches 74°C if reheating for food-service use.

Nutrizione / porzione

1031kcal

47,02 gproteine

60,84 gcarboidrati

63,15 ggrassi

Pantryvale editorial kitchen

Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.

Pubblicata il 15 ago 2026 · aggiornata il 15 ago 2026

Tartiflette

Come preparare

Perché questa ricetta funziona

Conservazione e riscaldamento

Come conservarla

Come riscaldarla

Nutrizione / porzione

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