This decadent Hairy Bikers Tartiflette Recipe is made with layers of tender potatoes, smoky bacon lardons, sweet onions, and a whole wheel of rich Reblochon cheese, all baked into a bubbling, golden dish of dreams. This recipe creates the ultimate Alpine comfort food, a creamy and savory bake that is unbelievably satisfying. While a classic winter warmer, it’s a perfect indulgent treat for a cozy night in any time of year, serving 4-6 as a hearty main course.
Hairy Bikers Tartiflette Recipe Ingredients
- 1kg (about 2.2 lbs) waxy potatoes (like Charlotte or Desiree), peeled
- 250g (about 9 oz) smoked bacon lardons
- 2 onions, sliced
- 2 cloves of garlic, crushed
- 100ml (about 1/2 cup) dry white wine
- 200ml (about 3/4 cup) double cream
- 1 whole Reblochon cheese (approx. 450-500g)
- Salt and freshly ground black pepper
- A knob of butter (optional)
How To Make The Hairy Bikers Tartiflette
- Prepare the potatoes: Preheat your oven to 200°C (180°C Fan) / 400°F / Gas Mark 6. Cut the peeled potatoes into thick slices, about the thickness of a coin. Cook them in a large pan of boiling salted water for 5-10 minutes until they are just tender but still hold their shape. Drain well.
- Cook the bacon and onions: While the potatoes are boiling, heat a large, ovenproof skillet or shallow casserole dish over a medium heat. Add the bacon lardons and fry for 5-7 minutes until they are crisp and have rendered their fat. Add the sliced onions and cook for another 5 minutes until softened and translucent. Add the crushed garlic and cook for one more minute.
- Deglaze the pan: Pour the white wine into the skillet. Let it bubble fiercely for a minute, using a wooden spoon to scrape any tasty browned bits from the bottom of the pan. This is called deglazing.
- Add the cream: Reduce the heat and stir in the double cream. Bring the mixture to a gentle simmer and season with plenty of freshly ground black pepper. It may not need much salt because of the bacon and cheese.
- Assemble the Tartiflette: Gently fold the drained potato slices into the creamy bacon and onion mixture in the skillet. Make sure all the potatoes are coated in the sauce.
- Prepare and add the cheese: Take the wheel of Reblochon cheese and cut it in half horizontally, creating two thinner discs. Place the two halves on top of the potato mixture with the rind facing upwards.
- Bake until golden and bubbly: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the cheese is completely melted, golden brown, and bubbling gloriously.
- Rest before serving: Let the Tartiflette stand for 5-10 minutes before serving, as it will be incredibly hot.
Recipe Tips
- Use Waxy Potatoes: It’s important to use waxy potatoes for this recipe. They hold their shape well after being boiled and baked, whereas floury potatoes (like Maris Piper or King Edward) would disintegrate and turn to mush in the creamy sauce.
- Don’t Overcook the Potatoes: When boiling the potato slices, cook them only until they are just tender. You should be able to pierce them with a knife with a little resistance. They will finish cooking in the oven, and over-boiling will make them fall apart.
- Seek Out Reblochon Cheese: Reblochon is the soul of a true Tartiflette. Its distinct nutty, slightly funky flavour and amazing melting quality are what make this dish so special. You can find it in larger supermarkets or specialty cheese shops. It is well worth the search!
- Use a Single Ovenproof Pan: To save on washing up and to capture all the flavour, make this a one-pan dish. Use a large, ovenproof skillet or a cast-iron pan that can go from the stovetop directly into the oven.
What To Serve With Tartiflette
Hairy Bikers Tartiflette is an incredibly rich and complete one-pan meal, so the perfect accompaniments are simple and sharp. It needs nothing more than a crisp green salad tossed in a tangy vinaigrette dressing. The acidity of the dressing is essential to cut through the richness of the cheese, cream, and bacon. A side of cornichons (small, tart pickles) and some crusty bread for mopping up every last bit of the cheesy sauce are also traditional and delicious partners.
How To Store Tartiflette Leftovers
Refrigerate: Store any leftover Tartiflette in an airtight container or covered with foil in the refrigerator for up to 3 days. The flavours can meld and become even deeper overnight. To Reheat: The best way to reheat Tartiflette is in the oven. Place it in an oven-safe dish and bake at 180°C (350°F) for about 20 minutes, or until it is hot and bubbling again. Microwaving will work, but you will lose the golden, slightly crisp top.
Hairy Bikers Tartiflette Recipe Nutrition Facts
- Serving Size: 1/6th of the dish
- Calories: 890 kcal
- Total Fat: 70g
- Saturated Fat: 42g
- Total Carbohydrate: 28g
- Sugars: 6g
- Protein: 35g
Frequently Asked Questions
- What is Reblochon cheese and can I substitute it? Reblochon is a soft, washed-rind cheese from the Savoie region of the French Alps. Its unique flavour is key to the dish. If you absolutely cannot find it, the best substitutes would be a good quality French Brie, Camembert, or an Italian Fontina cheese, but the taste will be different.
- Can I make a vegetarian version of this recipe? Yes, you can make a delicious vegetarian Tartiflette. Simply omit the bacon lardons and use about 250g of sliced chestnut mushrooms instead. Sauté the mushrooms in butter with the onions and garlic for a wonderfully earthy flavour.
- Is it necessary to use white wine? No, it’s not essential. The wine adds a nice depth and acidity to the sauce, but you can easily substitute it with the same amount of chicken or vegetable stock if you prefer to cook without alcohol.
Try More Recipes:
- Hairy Bikers Stuffed Pork Tenderloin Recipe
- Hairy Bikers Filo Pastry Quiche Recipe
- Hairy Bikers Cheese And Onion Quiche Recipe
Hairy Bikers Tartiflette Recipe
Description
The Hairy Bikers’ recipe for Tartiflette is the ultimate in hearty, Alpine comfort food. This classic French dish features layers of tender potatoes, smoky bacon lardons, and onions, all baked in a rich cream and white wine sauce under a blanket of melted Reblochon cheese. It’s a truly decadent one-pan wonder.
Ingredients
Instructions
- Prep: Preheat oven to 200°C (180°C Fan). Boil the sliced potatoes for 5-10 minutes until just tender. Drain.
- Cook the base: In a large, ovenproof skillet, fry the lardons until crisp. Add the onions and cook until soft, then add the garlic for one minute.
- Make the sauce: Pour in the white wine and let it bubble, scraping the bottom of the pan. Stir in the double cream and season with pepper. Bring to a simmer.
- Assemble: Gently fold the drained potatoes into the cream sauce in the skillet.
- Top and bake: Cut the Reblochon cheese in half horizontally. Place the two halves on top of the potatoes, rind-side up. Bake for 15-20 minutes until golden and bubbling.
- Rest and serve: Let it stand for 5-10 minutes before serving with a crisp green salad.
