Tartiflette from the Mini Oven – Autumn Classic
A creamy, golden-brown tartiflette with melted reblochon, crispy bacon and tender potatoes – the ultimate comfort dish for cold autumn evenings made in the mini oven.
Nutrition (approx.): 550 kcal per serving
Ingredients
- 1 kg waxy potatoes
- 200 g smoked bacon lardons
- 1 large onion, sliced into half rings
- 2 garlic cloves, finely chopped
- 150 ml dry white wine
- 150 ml crème fraîche
- 1 whole reblochon (approximately 450 g), halved
- 1 tablespoon butter
- Salt and freshly ground black pepper to taste
Preparation
- Cook the potatoes in their skins in plenty of salted water for 20 minutes, until tender but still firm. Allow them to cool slightly, then peel and slice into rounds approximately 5 mm thick.
- Melt the butter in a frying pan over medium heat and fry the bacon lardons for 3 minutes until crispy. Add the onion and garlic and cook for a further 5 minutes until the onion is translucent and lightly golden.
- Deglaze the bacon and onion mixture with the white wine and let it reduce over high heat for 2 minutes so the alcohol evaporates and the flavours concentrate. Stir in the crème fraîche and remove the pan from the heat.
- Preheat the bakeVIA mini oven to 200 °C. Lightly grease a baking dish with butter and arrange half of the potato slices over the bottom. Spoon half of the bacon and cream mixture on top and season with salt and pepper.
- Arrange the second layer of potatoes in the dish and cover with the remaining bacon and cream mixture. Place the two halves of reblochon cut side down on top of the dish, so that the cheese can melt and run through completely during baking.
- Slide the dish into the bakeVIA mini oven and bake the tartiflette at 200 °C for 30 minutes. The top should be golden brown and lightly bubbling; insert a knife into the centre if needed to check that everything is piping hot and melted through. Allow the dish to rest for 5 minutes before serving.
