Reblochon tartiflette


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 400 g kipfler potatoes, unpeeled
  • 3 onions
  • 6 chives
  • 1 Reblochon cheese (about 500 g)
  • 200 g thick-cut smoked bacon, cut into lardons
  • 200 ml white wine
  • Cracked pepper

1 flameproof casserole dish

1 chopping board


Cook the potatoes in boiling water in a flameproof casserole dish for 20 minutes. Drain and cut in half.

Peel and chop the onions and chop the chives.

Thinly slice the Reblochon.

Sauté the bacon with the onions over low heat in the flameproof casserole dish. Add the potatoes, Reblochon cheese and chives.

Add the white wine and cook for 15 minutes over low heat.

Season with cracked pepper.