Tartiflette Savoyarde in the Monsieur Cuisine

Name: Tartiflette Savoyarde in the Monsieur Cuisine
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: France
Ingredients: 1 kg of potatoes; 450 g of reblochon; 2 onions (medium); 20 cl of crème fraîche; 10 cl of white wine; 20 g of butter; salt; pepper; 1 small bunch parsley (fresh)

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Rediscover the richness of Tartiflette Savoyarde, made with the efficiency of your Monsieur Cuisine for the potato cooking and browning steps, before a bubbly baked finish in the oven. A comforting, indulgent dish, perfect for convivial meals.

Total time: 1 h 20
Prep: 20 min
Cook: 1 h
Difficulty: Easy
Per person: €2.50

By the CookinBreak team

Ingredients 9

servings

Estimated cost €10.00

Equipment

Oven
Wooden spoon
Kitchen knife
Cutting board
Monsieur Cuisine
Gratin dish
Vegetable peeler

Instructions

Tap a number to check off the step, and a time to start a timer.

Prepare the potatoes: Peel the potatoes, then cut them into thick slices (about 5 mm). Place the potato slices in the bowl of your Monsieur Cuisine, cover with water and add the salt. Cook for at 212 °F on Speed 1, Reverse. Drain the potatoes thoroughly using the steaming basket or a colander and set aside.

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Prepare the onions and bacon: Without cleaning the bowl, add the peeled onions cut into quarters. Chop the onions for 5 seconds at Speed 5. Push the onions toward the center of the bowl with the spatula. Add the butter. Cook for at 248 °F on Speed 1, Reverse.

Add the bacon and white wine: Add the bacon to the bowl with the onions. Cook for at 248 °F on Speed 1, Reverse. Then add the white wine and continue cooking for at 212 °F on Speed 1, Reverse. Set the onion-bacon mixture aside.

Assemble the tartiflette: Preheat your oven to 400 °F (convection). Butter a gratin dish. Arrange a first layer of potatoes on the bottom of the dish, then a layer of the onion-bacon mixture. Spread over some of the crème fraîche. Repeat until you run out of ingredients, finishing with a layer of potatoes and cream.

Add the reblochon: Cut the reblochon in half through its thickness, then each half in two to get 4 pieces. Place these pieces, rind side up, on top of the dish.

Bake: Put the gratin dish in the preheated oven and bake for at 400 °F, or until the cheese is fully melted and the tartiflette is nicely browned.

Serve hot: Before serving, sprinkle with freshly chopped parsley if you like.

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Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

For dessert

Yule Log Cake

55 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

680kcal

Protein28 g16%
Carbs52 g31%
Fat40 g53%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even tastier tartiflette, and to keep the bottom from sticking when cooking the bacon, make sure the bowl of your Monsieur Cuisine is clean before you start browning. Use the "Reverse" function to stir without chopping delicate ingredients like the bacon.

Freezing : Can you freeze this recipe?

Not recommended

The potatoes and cream tend to become mealy and watery after thawing.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the refrigerator. The texture of the potatoes may deteriorate slightly.

Making ahead : Can you make it the day before?

Yes

Pre-cooked potatoes, browned onions and sliced Reblochon can be prepared the day before. Assemble before the final bake.

Reheating : How do you reheat it?

Ideally in the oven for 15-20 min at 160-180°C to get the browned top back and even heat. Microwave is possible but the texture of the potatoes and cheese suffers.

Variations

Sprinkle with freshly chopped parsley before serving.
Place the reblochon rind side up for a golden crust.
Serve the tartiflette piping hot, straight from the dish.

Mistakes to avoid

Cutting the potatoes too thin: keep slices about 5 mm thick.
Placing the reblochon rind side down: place it rind side up.
Taking the dish out too early: the cheese must be fully melted and browned.

Frequently asked questions

How do I cut the reblochon for a tartiflette?

Cut the reblochon in half through its thickness, then each half in two to get 4 pieces, and place them rind side up on top of the dish for a golden crust.

What does the Monsieur Cuisine do in this recipe?

It cooks the sliced potatoes, then chops and sautés the onions with the white wine in the same bowl, which cuts down on dishes and simplifies the cooking steps.

What temperature should I bake the tartiflette at?

Preheat the oven to 200°C on convection and bake the buttered dish for 30 minutes, until the cheese is fully melted and the tartiflette is nicely browned.

Which white wine should I use?

Choose a dry white wine, added to the onions in the bowl: 10 cl is enough to flavor the mixture and deglaze, before layering the tartiflette with the crème fraîche.