Stick-to-your-ribs tartiflette

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• Soph

  14 November 2007

  Soph rated and commented on this recipe

  

  If i was to do this again i would change the cheese from brie as it ruined the flavour

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• Lozzers

  10 March 2008

  Lozzers rated and commented on this recipe

  

  This was absolutely fantastc, easy to make and perfect comfort food. The only negative is the calorific value!! But it is very rich so a little does go a long way, I would say that this recipe could feed 6 if you served with with some salad or vegetables.

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• Charli =]

  07 April 2008

  Charli =] commented on this recipe

  A favourite dish of mine and this recipe was fantastic! by making it smaller it made the perfect meal for my boyfriend and I.... Didnt realise the calorie intake!! I will definately make this for my family for dinner!

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• Robochef

  19 April 2008

  Robochef commented on this recipe

  I have French in-laws and they recommend using white wine instead of cream. I find the cream too strong and overpowers the taste of the cheese. It always works a treat at party time. Forget the calories.

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• stuck-on-the-rock

  29 April 2008

  stuck-on-the-rock commented on this recipe

  I have made this lots but must admit to always feeling very guilty over the number of cals and the amount of sat fat! I will try the wine tip next time. Fantastic!

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• Sow

  27 January 2009

  Sow commented on this recipe

  Try using Creme freche instead of cream, I stayed in a chalet in the French Alps recently and this is what the chef did there and it was amazing.

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• KatieG

  11 March 2009

  KatieG rated and commented on this recipe

  

  Absolute heaven - everyone loved it.

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• Jess

  05 July 2009

  Jess rated and commented on this recipe

  

  I don't agree that this can be made with brie - it has to be reblochon in my opinion! You can get it from most Waitrose. I doubled the amount of bacon (if you're going to give yourself a heart attack you should do it properly). Absolutely delicious!

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• Jacqueline Herbert

  22 July 2009

  Jacqueline Herbert rated and commented on this recipe

  

  Oh this was to die for... so good, i have never seen my family clear their plates so quickly. I made this with Reblechon and also added 100ml of dry white wine but left the cream quantity as it was but used light double cream and it was absolutely delicious. I cannot wait to have this again.

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• JaneS

  17 August 2009

  JaneS rated and commented on this recipe

  

  This was fantastic. Yes it was calorific but hey, once in a while it is nice to indulge. Easy to do and so yummy. Even my husband who can be fussy gave it the thumbs up. I went back for seconds it was so nice. Definitely a recipe I will do again and again. Highly recommended. I decided to do this recipe as my husband had forbidden me to spend too much on the housekeeping so trying to reduce my budget and not buy too much meat, had this instead to feed two hungry men and myself. There was enough for seconds, but they were so full up from the first course I had the rest for my lunch the next day. I served this very rustically with baked beans and fried tomatoes.

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• annie

  31 January 2010

  annie rated this recipe

  

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• annie

  21 July 2010

  annie commented on this recipe

  Leave the rind on the brie...goes crunchy and delicious!!

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• Sgundlach

  29 August 2010

  Sgundlach commented on this recipe

  Loved it! So does everyone I have made it for.

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• Mike909

  15 November 2010

  Mike909 rated and commented on this recipe

  

  Had this a load of times in the Alps, my chalet host recommneded the following. Fry onions and bacon lardons, when well cooked, turn the heat down and add some garlic and cook until soft and cooked, but the garlic is not too brown. Add a glass of white wine near the end and allow to bubble and evaporate Peel the spuds and cook in chicken stock (good cube!) I slice before cooking. Drain and allow to cool. Reserve the stock if you like and reduce to a cupfull and add a 284ml pack of creme fraiche or just add some milk to the creme to loosen it a bit Take half your cheese and cube it smallish, less than 1cm Layer potato, bacon mix and cubed cheese Pour over the creme fraiche and milk/stock and place the rest of the cheese on top - slice the cheese and try and cover the potatoes Then cook a described - service with pickles (little onions and gerkins etc) and a varety of dried meats. A little green salad is nice too

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• SharonK

  09 October 2011

  SharonK commented on this recipe

  I love the sound of this but wonder if it could be made with a more ordinary cheese eg cheddar, grated? And what ways could the calorie count be cut down a bit? Is creme fraiche less calorific than cream? Sorry a novice here just trying to get into cooking ;-)

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• neezy

  02 January 2012

  neezy commented on this recipe

  No SharonK. For it to be authentic, it has to be Reblochon. Mine is now in the oven..... can't wait. However, we have used creme fraiche which has less calories than double cream.

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http://www.bbcgoodfood.com/recipes/4056/

http://www.bbcgoodfood.com/recipes/4056/

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Ingredients

• 750g waxy potatoes , such as desiree or estima, peeled and thickly sliced
• 200g bacon lardons or cubetti de pancetta
• oil
• 2 onions , halved and thinly sliced
• butter
• 300g reblochon cheese or brie, rind removed and sliced
• 284ml carton double cream

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour

Ingredients

• 750g waxy potatoes , such as desiree or estima, peeled and thickly sliced
• 200g bacon lardons or cubetti de pancetta
• oil
• 2 onions , halved and thinly sliced
• butter
• 300g reblochon cheese or brie, rind removed and sliced
• 284ml carton double cream

Per serving

947 kcalories, protein 29g, carbohydrate 38.4g, fat 76.3 g, saturated fat 40.4g, fibre 3.3g, salt 2.78 g

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