Emma Apres ski classic in the air fryer
Tartiflette is a dish from Savoy in the French Alps and is a comforting and filling dish made with potatoes, Reblochon cheese, bacon and onions. You can also add in a cheeky splash of white wine to give it that authentic alpine vibe.
This, however, is a quick version. Normally, tartiflette has cream, but we didn’t have any and we used full-fat milk instead. If you are looking for a way of using up potatoes that are looking a bit rough around the edges, then this is a dish for you.
What is tartiflette mean in English?
Tartiflette is derived from tartifle, which means “potato” in the local language.
What cheese can you use in Tartiflette instead of reblochon?
Gruyere, Fontina, Port Salut, Raclette and Taleggio cheese could all be used in place of Reblochon.
Do you eat the rind from Reblochon cheese?
Yes, the rind can be eaten.
What to serve with tartiflette?
Steamed vegetables, a green salad, and fresh crusty bread all go well with tartiflette.
What wine should I serve with tartiflette?
White wines such as a dry Riesling or a buttery Chardonnay go well. Don’t disregard reds, try a Pinot Noir.
Recipe for Tartiflette
Ingredients
750g potato, sliced.
1 onion, finely chopped.
3 cloves of garlic, minced
6 rashers smoked back bacon, sliced.
250g reblochon cheese, cubed.
50ml milk
Method
Preheat the oven to 220C/Gas 7/fan oven to 200C.
Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until they are tender. Drain and put aside.
Whilst the potatoes are cooking, place a saute pan on a medium heat and add finely chopped onion and fry in olive oil for five minutes.
Then add the garlic and fry for a further couple of minutes.
Add sliced bacon and cook until the bacon is coloured.
Remove the pan from heat and add milk. Mix thoroughly.
Layer half of the potatoes in a buttered ovenproof dish.
Add half of the bacon, onion, garlic, and milk mixture.
Add half of the cubed cheese.
Add the rest of the potatoes and cover with the remaining cubed cheese.
Bake for around 10-12 minutes until golden.
Tartiflette
Ingredients
- 1 onion finely chopped.
- 3 cloves of garlic minced
- 6 rashers smoked back bacon sliced.
- 250 g reblochon cheese cubed.
- 50 ml milk
Instructions
- Preheat the oven to 220C/Gas 7/fan oven to 200C.
- Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until they are tender. Drain and put aside.
- Whilst the potatoes are cooking, place a saute pan on a medium heat and add finely chopped onion and fry in olive oil for five minutes.
- Then add the garlic and fry for a further couple of minutes.
- Add sliced bacon and cook until the bacon is coloured.
- Remove the pan from heat and add milk. Mix thoroughly.
- Layer half of the potatoes in a buttered ovenproof dish.
- Add half of the bacon, onion, garlic, and milk mixture.
- Add half of the cubed cheese.
- Add the rest of the potatoes and cover with the remaining cubed cheese.
- Bake for around 10-12 minutes until golden.
