Potato and Cheese Tartiflette

Potato and Cheese Tartiflette

This dish originated in Savoy in the French Alps. An inexpensive and accessible food which is traditionally eaten after a day of skiing in the Alps. The ingredients are basically the same throughout the region; potatoes, bacon, onions and cheese. Many different variations to this recipe, but the ingredients are always the same.

The cheese which is used in France for this dish is Reblochon. An Australian substitute would be Gruyere, but I have heard where Brie has also been used.



  • 1 kg peeled and julienned potatoes
  • 2 medium brown onions, finely chopped
  • 300 gr bacon, finely chopped
  • 300 gr Gruyere cheese 
  • Iclove crushed garlic
  • 2 bay leaves
  • 1 tsp herbs de Provence 
  • Butterfor greasing muffin tins
  • 150 gr dry white wine
  • 1 tblsp oil 
  • Salt and pepper
Potato and Cheese Tartiflette
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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