Prep time
Cook time
Total time
Serves: 4-5
  • 1kg Waxy potatoes (with skins on)
  • 220g Either smoked bacon lardons or smoked streaky bacon
  • Unsalted Butter for frying
  • 1 Onion, thinly sliced
  • 300ml Whipping Cream
  • 1 Small Reblochon cheese
  • 1 Clove Garlic
  1. Preheat the oven to 200c (190c fan).
  2. Simmer the potatoes for about 15 - 20 minutes depending on size until just cooked and a skewer will slide though with a little resistance. Drain and leave to dry then cut up into small 1cm cubes.
  3. While the potatoes are cooking, If using streaky bacon cut into small strips.
  4. In a frying pan, heat a knob of butter and fry the onion and bacon for about 10 minutes until cooked and taking on some colour. Take of the heat and stir in the cream.
  5. Transfer to a bowl and add another knob of butter to the pan. Saute the cubed potatoes until starting to brown. You will probably have to do this in two batches.
  6. Cut the garlic clove and wipe it around the inside of an ovenproof dish or heavy pan (I used a frying pan which I like to serve food in).
  7. Cut the cheese in half horizontally. You can trim of some of the rind if you prefer but I like to leave it on.
  8. Put a layer of potatoes in the pan. Tip over the bacon and onions and put in half the cheese. Top with the rest of the potatoes and the other half of cheese, rind side up.
  9. Place in the hot oven and cook for 20 mins until the cheese has melted and bubbling.
Recipe by The Eating Tree at http://www.theeatingtree.com/2016/01/29/tartiflette/