This recipe was given to me by Jean Gougon of Annecy in the Haute Savoie of France. The original recipe was for 100 people so this has been cut down proportionately! Some recipes for Tartiflette reduce the quantity of Reblechon and add Crème Fraiche - don't be tempted!


N° of people 4½ 
 Smoked lardons 270 gms  540 gms 
 Onions 225 gms  450 gms
 Potatoes 1 kilo 17 2 kilo 34 
 Garlic 1 small piece 1 small piece 

1 Reblechon = ± 450 gms
The weight of potato and onion is AFTER peeling
The potatoes need to be waxy, for example Charlottes

Boil the potatoes, the slice as for sauté
Chop the onions

In a large flat pan (I use a Spanish paella pan) cook the lardons to release the fat, then add the onions and cook until translucent.
You may add a little white wine to deglaze if you wish.
Add the potatoes and stir. Cover the dish and leave to cook for about 15 minutes.
Add the garlic.
Slice the Reblechon(s) in two horizontally (leaving two rounds) and put them, rind downwards, on top of the potatoe. Cover and cook for about 15 minutes.
Remove the cover - stir - serve !

1 comment to this

hem said on 06 Apr 2006 at 16:22:16:

Morrice, thank you for the recipe; I had exactly four and a half people to dinner last night and I was at a total loss of what to cook... Don't you just hate those cookbooks that aways assume that you are cooking for a whole number of people.

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posted by morrice on 16 Feb 06 - 10549 views


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