Tartiflette with Camembert & Bacon
French classic with creamy potatoes & Gouda
Tartiflette is from the Savoie. Its name comes from the word 'tartifle', which means 'potato' in the local dialect of this French Alpine region.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
300 g
Potatoes
½ piece
Onion
½ piece
Garlic
50 g
Bacon lardons
75 g
Cooking cream
(Contains Melk (inclusief lactose))
1 pinch
Nutmeg
40 g
Camembert
(Contains Melk (inclusief lactose))
25 g
Grated Gouda
(Contains Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
50 milliliters
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Boil plenty of salted water in a pot or saucepan for the potatoes.
- Peel the potatoes and slice them into rounds of 0.5cm thickness.
- Parboil the potatoes for 10 - 12 minutes, then drain and set aside.
Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
- Meanwhile, slice the onion into half rings. Crush or mince the garlic.
- Melt the butter in a deep frying pan over medium-high heat.
- Fry the bacon lardons for 4 - 6 minutes, then lower the heat and add the onion.
- Fry for 4 minutes, then add the garlic and fry for 1 more minute. Deglaze with the white wine vinegar.
- Stir the cooking cream and the milk into the bacon.
- Grate a pinch of nutmeg as preferred directly into the sauce, then mix well. Season generously with salt and pepper.
- Slice the camembert.
- Carefully transfer half of the potatoes to an oven dish, then pour over half of the creamy bacon sauce.
- Top with the camembert, then repeat with the rest of the potatoes and bacon sauce.
- Scatter over the grated cheese to finish.
- Bake the tartiflette the oven for 15 - 20 minutes, then serve.