Tartiflette With Chicory


A tartiflette originates from the Savoie region in the French Alps, France. Try out this delicious tartiflette with chicory with potatoes, leek and bacon.

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Tartiflette with chicory
Veronique van Ohmydish

Made by Véronique

Published at 2021-03-24, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 29-06-2021

45 minutes 4 people Main course
Tartiflette with chicory


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  • 1 large Reblochon (cheese)
  • 4 chicory stalks
  • 1 leek
  • 4 large waxy potatoes
  • 200 gram smoked bacon strips
  • 2 fresh time twigs
  • Splash of dry white wine
  • 100 ml heavy cream
  • pepper
  • salt
  • optional: fresh chives
Tartiflette with chicory ingredients
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Kitchen equipment

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  • Cutting board
  • Chefs knife
  • A large skillet that can be used inside an oven
  • Oven
  • Medium-sized pan
  • Wooden spoon
  • Peeler

Tartiflette With Chicory

45 minutes 4 people Main course

View the original recipe via:

Tip: If you can't find Reblochon, you can substitute it for Camembert. Check out the original Tartiflette recipe.

Preparation – 15 minutes

Fill a medium-sized with water, add in a pinch of salt and bring to a boil. Peel the potatoes and cut them into slices.

Boil the sliced potatoes for a couple of minutes in the boiling water. You don't have to wait until they have cooked completely through.

Wash the leek and slice into rings. Remove the outer leaves from the chicory and coarsely chop them up.

Tartiflette with chicory
Tartiflette with chicory

Finishing up the tartiflette with chicory – 30 minutes

Cook the bacon strips with some sprigs of fresh thyme in a medium-sized skillet. No need to add in extra oil or butter.

Add in the sliced leek after a couple of minutes and continue to cook it for 2 - 3 minutes.

Deglaze using a large splash of dry white wine. Cook until the white wine has been evaporated completely. Stir in the heavy cream and season with pepper and salt. Turn off the heat and remove the sprigs of thyme.

Stir in the raw chicory and divide the sliced potatoes on top. Slice the reblochon into 4 equal pieces and divide each piece lengthwise.

Stack the cheese on top. Continue to cook the tartiflette with chicory in the oven until golden brown, using the highest broiler setting.

If you overcook the tartiflette it will make the chicory lose a lot of its moisture. This will make the tartiflette quite wet, so keep an eye on the dish while cooking.

Garnish with finely sliced fresh chives. Enjoy your meal!

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