- 250 ml heavy cream
- 750 gram waxy potatoes
- 300 gram bacon
- 2 x Reblochon cheese (250 gram each)
- We could not find Reblochon cheese, so we used Camembert cheese instead. This dish originally uses Reblochon cheese.
- Salt and pepper
- 1 red pepper
- 2 shallots
- 2 cloves of garlic
Kitchen equipment needed
- Chefs knife + cutting board
- Large, deep skillet + lid
- Oven with grill function
- Wooden spoon
Preparation — 5 minutes
BOIL the waxy potatoes according to package. We used pre-boiled potatoes, because the flavors of the cheese and bacon will predominate the whole dish anyway. SLICE the waxy potatoes in halves after cooking.
SLICE the shallots, red pepper and cloves of garlic. We left out the red pepper seeds, but you can choose otherwise. SLICE the reblochon cheese (or camembert) into halves. PLACE the flat side down and slice into two half rounds, so you’ll end up with 8 slices of cheese.
Cooking the Tartiflette — 15 minutes
HEAT up the large, deep skillet and add in the bacon without butter or olive oil. ADD heavy cream after 5 minutes, stir. ADD shallot, garlic and red pepper slices after 2 minutes. TURN down the heat and add in the waxy potatoes. PLACE the reblochon camembert on top of the potatoes and place the lid on the pan. SIMMER for about 6-8 minutes, or until the cheese has melted (don’t stir, just look at it).
REMOVE the large skillet from the stove and grill it for 3-4 minutes, or until the cheese has nicely browned. Garnish with fresh parsley. This dish is best enjoyed with a nice glass of Bordeaux wine.