Excellent recipes for Savoy creamy potatoes 4 times differently. Try the traditional version, but also the vegan version!

Prepare one of the renowned dishes of the French Alps with us.

Baked potatoes with bacon, reblochon cheese, cream and white wine.

Are you drooling already?

So let’s look at tartiflette recipes together!

We have several different options for you.

Traditional tartiflette with bacon and reblochon cheese

Enjoy this original recipe for creamy potatoes from the French Alps. Don’t forget to serve the dish with salad, pickles and cold cuts of your choice – this makes the tartiflette a great and hearty main course.

What you will need

• 1.2 kg (peeled) mealy potatoes, cut into very fine slices
• 300 g of bacon, finely chopped
• a ball of butter
• 2 onions, finely chopped
• 2 cloves of garlic, pressed
• 350 g of reblochon cheese, cut into long strips
• 550 ml whipping cream
• 75 ml of dry white wine
• charcuterie, pickles and green salad to serve

Method

• Drop the diced potatoes into a large pot of boiling water, boil for 3 minutes, then drain and spread out on a kitchen towel.
• Allow to cool enough to handle.
• Place a large frying pan over medium-high heat and fry the bacon until crispy.
• Remove and drain on a kitchen towel, leaving the fat in the pan.
• Add the butter and reduce the heat to low.
• Add the onion and cook, stirring occasionally, for 10 minutes or until softened and lightly golden, then add the garlic and cook for 2 minutes.
• Lower the heat and stir in the bacon.
• Heat the oven to 170°C.
• Place a generous layer of potatoes in a 2 liter baking dish.
• Spoon some of the bacon and onion mixture over the potatoes and top with cheese slices.
• Pour in some cream and wine, season well with black pepper and a little salt, and repeat the layers until all are used up.
• You should end up with the top layer of potatoes covered in cream.
• Sprinkle with a little sea salt.
• Bake the tartiflette for 1 hour 20-30 minutes until golden and crispy on top with bubbling cream.
• Remove from the oven and let stand for 10 minutes before serving.
• Serve with sausages of your choice, pickles and salad.

Creamy potatoes with chicken, spinach and cheddar

A simple and inexpensive version of the French tartiflette! Replace the reblochon with cheddar, add baby spinach and chicken to the dish and serve everything with a wonderful salad with mustard dressing. Bon apetite!

What you will need

• 500 g of potatoes
• 250 g chicken breast mini cutlets
• 2 red onions
• 2 cloves of garlic
• 1 lemon
• a handful of thyme leaves
• ½ teaspoon of smoked paprika
• 1 cube of chicken stock
• 100 g of cheddar
• 100 g of baby spinach
• 115 ml whipping cream
• 1 tomato
• 1 tablespoon Dijon mustard
• sea salt
• ½ spoon + 2 spoons of olive oil
• 2 tablespoons of water
• 250 ml of boiling water
• freshly ground pepper

Method

• Cut the potatoes into ½ cm rounds.
• Place them in a pot and cover with cold water.
• Add a pinch of salt.
• Bring to a boil and cook for 8-12 minutes until the potatoes are tender.
• Drain and set aside.
• Meanwhile, heat a pan (oven-safe) over medium heat.
• When hot, add ½ tbsp oil and mini chicken breast cutlets.
• Fry for 4 minutes on each side until golden.
• Remove from the pan and turn out onto a plate.
• Peel and thinly slice the onion.
• Peel and grate the garlic.
• Peel the lemon.
• When you have all the chicken done and set aside, add the onions to the pan with 2 tablespoons of water and a pinch of salt.
• Cook for 8 minutes until tender.
• Add the garlic, thyme leaves and ½ teaspoon paprika.
• Cook for a minute.
• Pour 250 ml of boiling water into the pan.
• Crumble a bouillon cube into it.
• Mix it up.
• Add lemon zest and browned chicken.
• Close the lid and cook for 5 minutes.
• Finely grate the cheddar while cooking.
• Preheat the oven and set the grill function.
• Pour the whipping cream into the pan.
• Add half of the grated cheddar and spices.
• Add half the baby spinach and toss well to wilt.
• If your pan is oven safe, add the potatoes and toss to coat the potatoes in the sauce and distribute evenly in the pan with the chicken.
• If you don’t have an ovenproof pan, transfer everything to a baking dish and then add the potatoes.
• Spread the remaining cheddar on the pan and top with a generous amount of black pepper.
• Place a pan or baking dish on the top rack under the grill.
• Grill for 8-10 minutes until golden brown and bubbling.
• While the tartiflette is baking, prepare the salad.
• Juice the lemon into a medium bowl.
• Add a spoonful of mustard and beat with 2 spoons of olive oil.
• Add spices.
• Slice the tomatoes and add to the bowl.
• Add the remaining baby spinach and toss.
• Remove the tartiflette from the oven.
• Serve with a salad.

Vegan tartiflette

Even vegans don’t have to miss out on this luxurious dish. We won’t convince you that the vegan version tastes the same as the original, because it doesn’t, it’s delicious anyway!

What you will need

For the “cheese” part:

• 1 small onion
• ½ carrot
• 100 g of cauliflower
• 1 small potato
• 100 g of cashew nuts
• 1 tablespoon tapioca starch (you can also use corn starch)
• 3 spoons of gourmet yeast
• 2.5 dl water (1 dl water can be replaced with white wine)
• 2 tablespoons of olive oil
• a pinch of nutmeg
• 1.5 teaspoons of salt
• 2 cloves of garlic
• 1 teaspoon of mustard
• 1 dl of sauerkraut juice
• Mediterranean spices

For the “meat” part:

• 3 tablespoons of oil
• 300 g of mushrooms
• 300 g of leeks
• 4 tablespoons of soy sauce
• 1 teaspoon of smoked paprika
• 2 spoons of ketchup
• 1 tablespoon of vinegar
• pinch of salt

For potatoes

• 1 kg of peeled potatoes
• salt

Method

• Start with the “cheese part” of the dish.
• Cut the vegetables into larger pieces, put them in a saucepan together with the cashew nuts and cover with water.
• Add salt.
• Cook covered until the potatoes are tender.
• Drain.
• Put the cooked vegetables and cashews into a blender along with all the other ingredients for the cheese mixture.
• Blend until you have a smooth and creamy mixture.
• Taste and adjust if necessary.
• Set aside.
• Chop the leeks and mushrooms.
• Heat a wok or pan to high heat and add the oil, leeks and mushrooms.
• Saute for 3 minutes, stirring constantly, then add the rest of the ingredients to the “meat” mixture and saute everything for another 8 minutes.
• The result should be highly caramelized sticky vegetables.
• Cut the peeled potatoes into medium-sized cubes and boil them in salted water until soft (but not overcooked).
• This should take about 15 minutes.
• Drain.
• Place half of the potatoes on a tray (Ø 25 cm) and flatten them.
• Top with half of the sautéed vegetables and spread evenly.
• Pour over half of the cheese mixture and spread evenly.
• Repeat one more time with the rest.
• Bake at 200ºC for about 30 minutes.
• Serve.

Creamy potatoes with chicory

Try another variation of the excellent tartiflette – this time with chicory. And that’s worth it!

What you will need

• 1 large Reblochon cheese
• 4 stalks of chicory
• 1 leek
• 4 large potatoes
• 200 g strips of smoked bacon
• 2 sprigs of fresh thyme
• a little dry white wine
• 100 ml whipping cream
• pepper
• salt
• fresh chives (optional)

Method

• Fill a medium-sized pot with water, add a pinch of salt and bring to a boil.
• Peel the potatoes and cut them into slices.
• Cook the sliced potatoes in boiling water for a few minutes.
• You don’t have to wait for it to cook completely.
• Wash the leek and cut it into rounds.
• Remove the outer leaves from the chicory and roughly chop.
• In a medium oven-safe pan, fry the bacon strips with a few sprigs of fresh thyme.
• No need to add more oil or butter.
• After a few minutes, add the chopped leeks and continue to sauté for 2-3 minutes.
• Pour some dry white wine into the pan.
• Cook until the white wine has completely evaporated.
• Stir in the whipping cream and season with salt and pepper.
• Turn off the heat and remove the thyme sprigs.
• Stir in the chicory and spread the sliced potatoes on top.
• Cut the reblochon into 4 equal parts and cut each lengthwise.
• Pile the cheese on top.
• Bake the tartiflette in the oven until golden brown using the highest grill setting.
• If you overcook the tartiflette, the chicory will lose a lot of moisture.
• This will keep the tartiflette moist, so keep an eye on the dish as it bakes.
• Garnish with finely chopped fresh chives.
• Enjoy your meal!

A few points of interest at the end

• If you can’t find reblochon, you can substitute camembert .
• You don’t need to peel the potatoes if you don’t mind the skins.
• Just boil the potatoes for a while before baking, don’t boil them until soft.
• Locals recommend drinking tartiflette with wine or hot tea to prevent the formation of “cheese stone” in the stomach.
• Tartiflette was invented by the makers of Reblochon cheese as a way to combat declining sales of their product.
• The name tartiflette probably comes from tartifles, the Savoyard word for potato .

And how did you like our recipes today? Write to us in the comments!