Tartiflette
5 servings
45 minutes
Tartiflette is a traditional dish from French cuisine, originating from Savoy. Hearty and warming, it is perfect for cold winter evenings. The base of tartiflette consists of tender slices of potato infused with the aroma of nutmeg and pepper. The combination of fried bacon with onions and garlic gives the dish a rich flavor, while cream makes it incredibly soft and creamy. The main highlight is the cheese that melts and forms an appetizing crust. Tartiflette is served hot, usually with a glass of white wine that enhances its rich aromas. It is not just food but a gastronomic pleasure that combines the simplicity of rustic cooking with the sophistication of French traditions.
1
Chop bacon with onion and garlic finely and fry.
- Bacon: 300 g
- Onion: 1 piece
- Garlic: 3 cloves
2
Slice the potatoes into 2-3 mm thick pieces and boil for two minutes in salted water. Remove and sprinkle with nutmeg and pepper.
- Potato: 5 piece
- Salt: 0.5 tablespoon
- Ground nutmeg: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
3
Now assemble in a form with high sides. Layers: potato, bacon, cheese (more), potato, bacon, cheese.
- Potato: 5 piece
- Bacon: 300 g
- Cheese: 200 g
4
Pour with warm cream and send to the oven. You can check readiness with a knife — if the potato is soft, you can take it out.
- Cream 20% fat: 200 ml
