Tartiflette: cheesecake, potatoes and bacon

Starters
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By Ángela

This recipe was born not many years ago as a marketing strategy created by the companies that produce the Reblochon, a type of French cheese from the Savoy area (similar to Brie and Camembert) with which this savory cake is made.

The inhabitants of the region accepted this dish very well, so much so that it has already been consolidated in their recipe book. No wonder, since it has ingredients as rich and simple as eggs, potatoes, cream or bacon.

Tartiflette: cheesecake, potatoes and bacon

Print recipe

This recipe was born not many years ago as a marketing strategy created by the companies that produce Reblochon, a type of French cheese. But now it is a success, go ahead and do it.

Tartiflette: cheesecake, potatoes and bacon
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Total time:

Ingredients

  • 750 grams of potatoes
  • 2 chives
  • 150 ml. cream
  • 250 grams of smoked bacon
  • 100 ml. white wine
  • 200 gr. Reblochon cheese
  • 25 gr. of butter
  • pepper and salt

Preparation

  1. Cook the whole, unpeeled potatoes in salty water. When they are tender, we peel them and cut them into squares or slices.

  2. Finely chop the chives and mix them with the potatoes. We wet with white wine.

  3. In a frying pan, brown the bacon cut into strips. When they are golden, we incorporate it into the potatoes and chives. We also add the cream, season and mix.

  4. Transfer the mixture to a greased baking dish with butter and cover with thin slices of cheese, from which we remove the rind.

  5. We cook the tartiflette in a preheated oven at 180 degrees for a few minutes so that the cheese melts. Then, we remove all the preparation to get the cheese to mix well.

  6. Now we continue cooking the cake in the oven, this time with the grill on so that it browns on top.

Image: tecorealfood


Discover other recipes of: Starters, Menus for children, Potato recipes, Cheese Recipes, Vegetarian Recipes

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  1.   Ana Gómez said
    ago 12 years

    very good idea!

    Reply to Ana Gómez
  2.   Lucia Dafonte Míllara said
    ago 12 years

    Do you know of any alternative to cream?

    Reply to Lucía Dafonte Míllara
    1.    Alberto Rubio said
      ago 12 years

      Milk and add a little thickener or flour
      White cheese cream reduced with milk is also worth it

      Reply to Alberto Rubio
  3.   Bibiana Losada Conde said
    ago 12 years

    I do it by layering like a lasagna

    Reply to Bibiana Losada Conde
  4.   Verito verito said
    ago 12 years

    What a good looking we will have to do it!

    Reply to Vero Verito
  5.   Alberto Rubio said
    ago 12 years

    With what cheese, Vero?

    Reply to Alberto Rubio
  6.   Beautiful dove said
    ago 12 years

    Can you use another cheese? I can't find that one anywhere….

    Reply to Paloma Hermoso
  7.   Alberto Rubio said
    ago 12 years

    In the recipe we give ideas to use other cheeses such as brie, camembert ... Of those that have a rind and are soft paste

    Reply to Alberto Rubio