Mary Cadogan's tartiflette

Latest comments and suggestions

• Bagpuss

  20 November 2007

  Bagpuss commented on this recipe

  I have made this recipe. The only thing I changed was the type of cheese, using a Mature Cheddar and it was absolutely gorgeous. Would definitely recommend making it, it was really easy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Liana's best

  28 February 2008

  Liana's best commented on this recipe

  I also used cheddar, plus some crumbled danish blue and skipped the bacon altogether. Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KLM

  16 December 2008

  KLM commented on this recipe

  I also had to change the cheese but used Camembert and it had rave reviews from both my Mother and Mother in Law.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alien stoat

  04 May 2009

  Alien stoat rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Schnozwangle Plonker

  10 May 2009

  Schnozwangle Plonker rated and commented on this recipe

  

  What is that cheese? I do not get it at all so instead I also changed the cheese .......... to gruyere. It was amazing even if I do say so myself.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ali&kev

  17 August 2009

  ali&kev rated and commented on this recipe

  

  I used reblochon - you can get it from waitrose. The end result was delicious - everyone cleared their plates so they could have seconds. I've had to pass the recipe on.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elizabeth

  09 January 2010

  Elizabeth rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ali&kev

  14 January 2012

  ali&kev commented on this recipe

  Delicious - a real winter warmer

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• laura

  26 January 2012

  laura commented on this recipe

  make a veggie friendlly version using mushrooms instead of bacon, but check your chease is suitable for veggitarians! cheastnut mushrooms work best.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise R

  14 March 2012

  Louise R rated and commented on this recipe

  

  I made this with quorn bacon and it tasted yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CarolynR3000

  04 April 2012

  CarolynR3000 rated and commented on this recipe

  

  simply made by my 10 year old son at his request on return from France

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katie

  13 April 2012

  Katie rated and commented on this recipe

  

  Fabulous - and if you can get the cheese (Tesco and Co-Op stock it) it does really make a difference. The only thing I add is garlic... a French recipe with no garlic?! who has ever heard of such a thing! This is a great standby quick supper when you get in from the pub, yes its full of cream and cheese but you're not eating it every night :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tristán White

  16 March 2013

  Tristán White commented on this recipe

  10 minutes isn't enough to get it nice and golden on top. I did 12 minutes at 220 followed by 10 minutes at 180. Worked a treat. Also, because I am allergic to onion, I substituted that with two sticks of celery finely chopped, and it was delicious. Everyone else loved it too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1185/

Your binder

Ingredients

• 750g potatoes
• 1 onion
• 6 rashers smoked back bacon
• 250g reblochon cheese or pont l'évêque cheese
• 142ml tub single cream

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 35 - 40 mins

Cook 10 - 12 mins

Ingredients

• 750g potatoes
• 1 onion
• 6 rashers smoked back bacon
• 250g reblochon cheese or pont l'évêque cheese
• 142ml tub single cream

Per serving

500 kcalories, protein 23g, carbohydrate 30g, fat 32 g, saturated fat 19g, fibre 2g, salt 2 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.