Swiss Tartiflette

Prep Time
Cook Time
1h 30m
Ready In

"Raclette can use this instead of gouda"

Original recipe yields 4 servings


  • Serving Size: 1 (365.2 g)
  • Calories 633.5
  • Total Fat - 41.3 g
  • Saturated Fat - 21.1 g
  • Cholesterol - 129.9 mg
  • Sodium - 1004 mg
  • Total Carbohydrate - 36 g
  • Dietary Fiber - 5.1 g
  • Sugars - 3.6 g
  • Protein - 30.1 g
  • Calcium - 444.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 19.9 mg
  • Thiamin - 0.3 mg

Step 1

Boil the potatoes in well-salted water until just tender to a fork, but not cooked right through. Drain well and leave to cool.

Step 2

Meanwhile, melt half the butter in a frying pan and saute the onions and bacon until the onions are soft and both are beginning to brown. Tip in the wine, bring to a simmer, and reduce to nearly nothing. Stir in the nutmeg and cream off the heat.

Step 3

Preheat the oven to 200C/400F/gas mark six. Cut the potatoes into smallish cubes (roughly 1cm). Heat the remaining butter in a frying pan and saute them until golden. Cut the cheese in half horizontally.

Step 4

Rub an ovenproof dish with the cut clove of garlic, then cover the base with half the potatoes. Spoon over half the onion and bacon mixture and season well. Top with half the cheese then repeat the layers, with the remaining cheese on top.

Step 5

Bake for 15 minutes until browned and bubbling (stick it under the grill for five more minutes if you want it really crisp),

Tips & Variations

No special items needed.

Tags :



A very nice recipe although not authentic, it was still extremely tasty and comforting! I used Raclette cheese in my recipe and omitted the nutmeg, and used creme fraiche in place of the whipping cream. Made for the culinary quest and Munching Minions. FT/Karen :-)

review by:
(1 Aug 2015)