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Tartiflette with Winter Truffle Cream
4
Servings
25
Preparation (min.)
20
Cooking (min.)
Ingredients
- 1 Reblochon
- 1 kg of firm-fleshed potatoes
- 50 g of winter truffle cream Plantin
- 200 g of smoked lardons
- 2 medium onions
- 10 cl of white wine
- Salt
- Pepper
- Nutmeg
Tartiflette with Winter Truffle Cream
An even more indulgent version of this great mountain classic.
Melting potatoes, smoked bacon, and golden onions are coated in winter truffle cream before being topped with Reblochon and baked in the oven.
A generous and comforting recipe, ideal for winter meals and perfect for adding a truffle touch to a traditional tartiflette.
Melting potatoes, smoked bacon, and golden onions are coated in winter truffle cream before being topped with Reblochon and baked in the oven.
A generous and comforting recipe, ideal for winter meals and perfect for adding a truffle touch to a traditional tartiflette.
Cook this recipe with Plantin products
Coming soon
![Black truffle-flavoured extra virgin olive oil]( "Black truffle-flavoured extra virgin olive oil")
![Black truffle-flavoured extra virgin olive oil]( "Black truffle-flavoured extra virgin olive oil")
Preparation
Prepare the Potatoes
Peel the potatoes and cut them into even pieces.
Sauté the Onions and Bacon
Slice the onions and sauté them in a large skillet with the smoked bacon until golden. Add the potato pieces and continue cooking for about 20 minutes over medium heat.
Preheat the Oven
Preheat the oven to 200 °C.
Deglaze with White Wine
Pour the white wine into the skillet and stir to loosen the cooking juices. Continue cooking for a few minutes to allow the wine to reduce slightly.
Add the Winter Truffle Cream
Remove the skillet from the heat and add the Plantin winter truffle cream. Gently mix to coat the potatoes, bacon, and onions. Season with pepper and add a light touch of nutmeg.
Prepare the Reblochon
Slice the Reblochon cheese.
Assemble the Tartiflette
Place the mixture of potatoes, bacon, and onions in an ovenproof dish. Distribute the slices of Reblochon on top.
Gratin
Bake for about 10 minutes, until the Reblochon is melted and slightly golden.
Serve
Serve the tartiflette hot. The traditional Plantin recipe suggests pairing it with arugula and a few slices of Pata Negra.
Plantin Chef’s tip(s)
Add the winter truffle cream off the heat, just before assembling the tartiflette. This allows for better coating of the potatoes while preserving its aromas.
