Tartiflette Proper



  • 1 garlic clove, halved
  • 25g butter (or 1 – 2tbs olive oil) for frying
  • Salt and pepper
  • 1 large onion, diced
  • 1 whole soft round French cheese e.g. Pie d’Angloys
  • 4 medium sized potatoes, peeled
  • 1/2 glass white wine
  • 2 – 3 rashers bacon, diced



1. Heat the oven to 1800 C, slice the potatoes thickly and boil for 10 minutes.
2. Meanwhile, gently fry the bacon and onion in butter or oil for a few minutes, then add the wine and reduce for a few minutes more so there is very little liquid in the pan.
3. Grease a large, flat ovenproof dish and wipe the garlic round the inside.
3. Place a layer of potatoes on the bottom of the dish and season well.
4. Spoon on some of the bacon mixture, then repeat the potato and bacon layers until they are used up.
5. Halve the cheese and place both halves, cut side down (rind up), on top of the potatoes.
6. Place the dish in the oven and bake for 15 – 20 minutes until the cheese has melted over the potatoes and the rind is crispy but not burned.



This is lovely, rich dish so all you need for accompaniment is a large bowl of green salad. This is our version of a dish my son discovered at the Isle of Wight Festival!