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Tartiflette (traditional method & Thermomix)

Prep Time 20 min mins
Cook Time 40 min mins
Total Time 1 hour
Racing: , , ,
Difficulty: Easy
Servings: 4
Description

Tartiflette is a dish originally from Haute-Savoie, created in the 1980s by the Syndicat interprofessionnel du Reblochon. Despite its recent history, it has quickly become a must-try speciality on French tables. This generous gratin combines melt-in-the-mouth potatoes, onions, bacon and farmhouse Reblochon for a rich, comforting and typically mountain dish. Served piping hot, often after a day's skiing, it's a perfect embodiment of the conviviality and spirit of shared meals. Unlike the Austrian Tiroler Gröstl (a similar dish with potatoes and bacon), tartiflette is prepared entirely in advance and finished in the oven, where the cheese melts and grates deliciously.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 1.2 kg firm-fleshed potatoes
  • 1 large onion
  • 200 g bacon
  • 1 reblochon farmer
  • 3 à 4 tbsp. fresh cream
  • 100 à 300 ml white wine (optional)
  • A little oil
  • Salt
  • pepper
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - traditional method
    1. Prepare the potatoes:
    Peel and cook in salted water until tender but firm. Leave to cool, then cut into thick slices.
    2. Prepare the filling :
    Mince the onion and fry gently in a pan with a little oil. Add the bacon and continue cooking for a few minutes.
    3. Assemble the tartiflette :
    Grease a gratin dish. Alternate the potatoes with the onion/bacon mixture. Season lightly.
    4. Add the cream and cheese:
    Spread the crème fraîche over the top. Cut the Reblochon cheese in half lengthways and place the halves on the gratin, rind side up. Drizzle with white wine if required.
    5. Cooking :
    Bake at 220-250°C until the cheese melts and crumbles nicely on the surface.
    Serve immediately with a fresh green salad.

    THERMOMIX® METHOD
    Preparation - Thermomix method
    1. Pour 800 g of water into the Thermomix bowl.
    2. Place the potatoes in the Varoma, season and cook for 40 min / Varoma / speed 1. Set aside.
    3. Place the halved onion in the bowl, chop for 3 seconds on speed 5 and scrape down the sides.
    4. Add the oil and bacon and fry for 7 mins / 120°C / reverse / speed 1 without a beaker.
    5. Grease a gratin dish and spread over the potatoes, onion-bacon mixture and crème fraîche. Place the Reblochon cheese, cut in half, rind side up, and drizzle with white wine if required.
    6. Bake in a very hot oven (220-250°C) until au gratin.
Read it online: https://auxdelicesdecaroline.com/en/recipe/tartiflette-methode-traditionnelle-thermomix/