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I have this gratin dish and absolutely love it!  Le Creuset Heritage Stoneware 1-Quart Oval Au Gratin Dish

Tartiflette

This recipe comes from Donald, who made this recipe while living in Nice France.  Jen and Don discovered a love for French cooking, French wine and cheese and the local street market.

1.2 kg firm potatoes
200 grams bacon lardons
1 onion
1 Reblochon cheese
40 ml creme fraiche
​1 bottle of dry white wine (Apremont or other white Savoie)
  1. Peel the potatoes. In a saucepan, cover the potatoes with cold water and bring to a boil (cooking technique called à l'anglaise).  When cooked, drain the potatoes and leave them to cool. (Do not use cold water to cool them!)
  2. Slice the onion and sweat in a frying pan with a little bit of oil.  Add the bacon lardons and sweat for a few more minutes.
  3. Butter a gratin dish.
  4. Cut the potatoes in thick slices. Place half of the potatoes at the bottom of the gratin dish.  Add half of the lardons and onions.  Add the remaining potatoes, lardons and onions. Spread the crème fraîche on top.
  5. Cut the Reblochon in half, lengthwise. Place on top of the potatoes. (Optional: pour a glass of dry white wine.)
  6. Preheat the oven to 220-250°C (gas mark 7-9) and cook until the Reblochon is melted and the surface is brown. Enjoy while hot!
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We Miss You and Love You Mom!
  • HOME
  • BAKE!
    • BREAD >
      • Applesauce Muffins
      • Banana Bread
      • Banana Bread
      • Blueberry Buckle Coffee
      • Blueberry Cream Muffins
      • Buttery Soft Rolls
      • Chocolate Chocolate Chip Muffins
      • Crescent Rolls
      • A Proper Crumpet
      • Danish Puff Pastry
      • Easy Corn Bread
      • Lemon Blueberry Bread
      • Lemon Poppy Seed Bread
      • Mom's Drop Doughnuts
      • Orange Bread
      • Popovers
      • Raised Doughnuts
      • Pumpkin Chocolate Chip Muffins
      • Sweet Cornbread Cake
      • 100% Whole Wheat Bread
      • Terry's Favorite Rye Bread
      • Zucchini Bread -- Seattle
      • Zucchini Bread -- Texas
    • Cookies >
      • Best Big, Fat, Chewy Chocolate Chip Cookies
      • Cheesecake Cookies
      • Coconut Macaroons
      • Date Balls
      • Elisenlebkuchen #1
      • Elisenlebkuchen #2
      • Gingerbread Cookies
      • Gingerbread Pan Cookie
      • Lebkuchen #3
      • Mary's Sugar Cookies - - Rolled
      • Molasses Crinkles
      • Oatmeal Coconut Crispies
      • Peanut Blossom Cookies
      • Pecan Sandies
      • Red Velvet Cookies (cake-like "muffin top" cookies)
      • Robin's Perfect Sugar Cookies -- Perfect for Decorating!
      • (Magical) Royal Icing for Cookie Decorating
      • Russian Tea Cakes
      • Shortbread
      • Snickerdoodles
      • Spritz
      • Subway Cookie -- Sugar/Chocolate Chip Hybrid
      • Viennese Whirls
      • Waffle Iron Cookies - Chocolate Turtles
  • Recipe Index
  • Cooking Basics & Videos
    • Baker's Conversion Cheat Sheet
    • Baking Powder or Baking Soda?
    • Cooking Temperature Guidelines
    • How To Cooking Videos
    • Make a Boxed Cake Mix taste like a Bakery Cake
    • Secret to a Perfect Poached Egg
    • Substitutions
    • Tips for a Perfect Cake EVERY Time!
    • Top 10 Tips for Better Cooking
  • Family Traditions
  • About Us
  • Our Favorite Products
  • Papa Ray's Cabbage Rolls
  • Nikki's Chocolate Cake
  • No Fail Swiss Buttercream Frosting
  • Buttermilk Sourdough Pancakes
  • Vanilla Cake