how to make perfect Tartiflette (cheese & potato bake)

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tartiflette (cheese & potato bake). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tartiflette (cheese & potato bake) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tartiflette (cheese & potato bake) is something that I’ve loved my entire life.

Table of Contents


  • 1kg pontiac potatoes, peeled, roughly chopped
  • 50g unsalted butter
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons chopped thyme leaves
  • 200g piece speck* or pancetta, cut into 1cm cubes
  • 1/2 cup (125ml) dry white wine
  • 200ml thickened cream
  • 250g reblochon* or raclette* cheese, grated


  • Step 1
    Preheat the oven to 200°C.
  • Step 2
    Place the potato in a large pan of cold salted water. Bring to the boil over high heat and cook for 3 minutes. Drain well.
  • Step 3
    Melt the butter in a large frypan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, thyme and speck or pancetta, and cook, stirring, for 5 minutes. Stir in the wine, cream, potato and most of the cheese.
  • Step 4
    Transfer the mixture to a large baking dish and top with remaining cheese. Cover with baking paper to prevent the cheese sticking, then a layer of foil. Bake for 20 minutes, then remove the foil and baking paper. Bake for a further 20 minutes or until bubbling and golden.

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