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Tartiflette Mignon

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  • Written by jessicajones
  • Category: Entrees
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Years ago, the S&T owners introduced me to tartiflette: the gorgeous potato, bacon, onion  and reblochon cheese comfort food.  It was made famous in the ski resorts of the French Alps. This distinctly pungent Savoie cheese melts beautifully and has a flavor that is hard to replicate. Although I love this mountain dish, it is a hearty one. So, thanks to a family member’s recent journey to Isola in southeast France (Alpes -Maritime), this recipe has an elegant little package presentation. By layering the ingredients, adding crispy textured bacon and topping with sugared/vinegar leeks this delightful version sings. Serve it as an appetizer or as a main course with a simple green salad.

Recipe for Tartiflette Mignon

4 Yukon gold potatoes, sliced in thick rounds 1/3 cup white wine

2 tbsp butter

bouquet garni (or mesh ball of 1 tbsp Herbes de Provence)

1 glove of garlic,

smashed 4-5 slices of bacon

1 onion, finely chopped

1/2 wheel of Reblochon cheese

1 cup apple cider vinegar

2 TBSP honey

4 tbsp S&T Bergamot or Lemon sugar

2 leeks, trimmed, well cleaned and split in half lengthwise Salt and pepper Parsley leaf (garnish)


Place potato slices and garlic in a saucepan.Add white wine plus enough water or chicken stock to cover. Add butter and herbs. Cover and cook 20-30 minutes until cooked but still firm. In another saucepan, add vinegar, sugar and honey. Bring to a boil. Add leeks and simmer 10 minutes then take off heat, set aside and cool completely. Add chopped onions plus 2 1/2 slices of bacon chopped in a pan with a little water. Braise until cooked (about 10 mins). Crisp 2 1/2 full bacon slices in a fry pan. Assemble potato slices in an oven-proof dish. Add a large spoonful of onion/bacon braise on top of each potato and add a slice of reblochon cheese. Place in 350 degree oven until cheese just starts to melt. Garnish each with crisp bacon slice, slivers of sugared leeks and a parsley leaf. (*Cook’s note: if you have trouble finding reblochon, in a pinch one could use brie, muenster or another creamy Savoie mountain cheese).

En joie!

Lynn Cardin


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