For the winter: Tartiflette savoyarde

Für den Winter: Tartiflette savoyarde - Augustas Box

Winter is approaching, the perfect time for a warm, hearty meal, the perfect opportunity for the reblochon in the tartiflette. You could already read about the Reblochon with all its advantages in our blog.

Today you will receive our family recipe from us, delicious, easy to prepare and enjoyed in a cheerful atmosphere.

Recipe for 6 - 8 people

The ingredients:

2.5kg potatoes
1 ½ Reblochon (the large round ones, i.e. approx. 700g)
500g bacon cut into fine strips
300g (max. 400g) crème fraîche 30%
3 large onions
5 cloves of garlic
50 cl white wine (from Savoie, such as l'Apremont)

Step 1

Boil the potatoes for about 20 minutes, then let them cool. Grease a large baking dish with butter. Peel the potatoes, cut them into slices and layer them in the dish.

step 2

While the potatoes are cooking, fry the bacon in a pan without oil. When the bacon turns pink, add the diced onions and fry over medium heat until softened.

You can slowly preheat the oven to 180 degrees.

step 3

Add the white wine and the garlic cloves cut into small pieces, bring everything to the boil again, but be careful not to burn anything. Turn the heat down again and stir in the crème fraîche. Pepper a little, but don't add salt, the bacon has enough salt. Let it cook on a low heat for a few minutes.

Then pour the sauce over the potatoes and carefully mix in a little.

Step 4

Halve the reblochon lengthwise and place it on the dish so that as much of the surface of the casserole as possible is covered. Attention: The skin of the Reblochon must face upwards so that the melting, soft cheese can flow over the potatoes.

Step 5

Put the mold in the oven at 180 degrees and heat for 30 - 40 minutes until the Reblochon becomes liquid and slightly golden.

Et voilà, there you have the result!!!

Serve with a green salad and the delicious white wine from Savoie. Of course, a good Savoyard red wine, such as Mondeuse, also goes perfectly with it.

Bon appetite

Back to blog