Recipe detail

Pork Tartiflette

25. 3. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Pork

Cuisine: French

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Program steps

  • Preheating:
  • 100 °C

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1
Steaming
time icon Termination by time
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probe icon 99 °C
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2
Hot air
100 %
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probe icon 180 °C
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Ingredients - number of portions - 4

Name Value Unit
potatoes 1 kg
Smoked bacon 250 g
shallot 1 pcs
crème fraîche 200 g
reblochon cheese 1 pcs
dry white wine 100 ml

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C

Nutritional value of one portion Value
Energy 725.6 kJ
Carbohydrate 49.6 g
Fat 44.8 g
Protein 29.1 g
Water 16.3 g

Directions

Peel the potatoes and steam them.

Meanwhile, in a hot skillet, sauté the lardons with the finely chopped shallot until they have a nice golden color. Deglaze generously with white wine and let it reduce until the liquid has almost entirely evaporated.

Thinly slice the potatoes and arrange them in successive layers in a baking dish, alternating with the lardons mixture.

Pour the thick crème fraîche over the entire dish, then season with salt and a good amount of freshly ground pepper. Finish by covering the gratin with slices of reblochon, evenly distributed for a melting and gratiné result.

Place in the oven