Europe 1 2:46 p.m., January 21, 2023

Every Saturday, the team at La table des bons vivants offers you seasonal recipes to make at home to enjoy with family or friends.

Bruno Doucet tartiflette recipe

Chef at the restaurant La Régalade and at the Comptoir du Relais Saint-Germain in Paris.


https://laregalade.paris/

https://www.hotel-paris-relais-saint-germain.com/restaurants/le-comptoir

For 8 people.

  • 2 kg bintje potatoes

  • 250g Beaufort

  • 6 slices of white ham

  • 500g Roscoff onions

  • 2 cloves garlic

  • Butter, olive oil

  • Salt pepper

Peel the potatoes and cut them into thin slices (1 cm) using a mandolin.


Immerse the strips in boiling water and drain them immediately after resuming boiling.

Brown the potato slices in a pan with a mixture of oil and butter.

Salt, pepper, mix and set aside.


Finely chop the peeled onions and garlic cloves using a mandolin.

Melt everything in butter for 20 minutes over low heat (without coloring them).


Preheat the oven to 180°C.


In a large gratin dish, assemble the tartiflette by alternating potatoes, slices of ham and Beaufort that you grate in the dish.

Finish with a layer of potatoes and grated Beaufort cheese. 


Bake for 10 mins at 180°C then lower the oven to 160°C and continue baking for 5 mins.


CHEF'S TIP: You can line your dish with bacon or guanciale (Italian pork cheek) before assembling your gratin.