Take Your Tartiflette Home

You’ll find Tartiflette on the menu of almost every mountain restaurant in Morzine, Les Gets and Avoriaz during your holiday. It’s the official taste of your ski holiday but have you thought about making it at home?


Serves 6

1.3kg (3lb) waxy potatoes (such as Maris Peer or Jersey Royals)
35g (1 ¼ oz) unsalted butter
2 tbsp olive oil
250g (9oz) chunky bacon lardons
1 onion, roughly chopped
2 cloves garlic, crushed
1 whole Reblochon cheese – about 350g (12oz)


  • Cook the potatoes in boiling salted water until just tender and drain
  • Once cool, slice them into approx. 1cm thick disks
  • Heat the butter and half the oil in a pan, fry the potatoes until they are golden
  • Season and put in a shallow ovenproof dish
  • Heat the rest of the butter and oil in the same pan and cook the lardons over a high heat to colour them
  • Add the onions and garlic and cook for a further couple of minutes
  • Add the mix to the potatoes and combine in the baking dish
  • Slice the Reblochon, remove the skin and lay it on top of the potato in the dish
  • Bake in a preheaded over at 190 / 375 / gas mark 5 for 15 minutes, until the cheese is melted and bubbling

Tartiflette is usually served with either gherkins and pickled silver-skin onions, or a plain green salad with a mustard vinigrette

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