Tartiflette
The recipe, the dish and an alternative cheese
Hello! Thanks so much for requesting the link to this recipe and the link for the gorgeous oven to table serving dish
The dish comes in two sizes. I have had mine for aaaages - they are SO handy as the glass dish sits inside the woven tray thingy making it perfect for delivering oven hot food straight to the table without stressing. I thought they had stopped doing them but had a look this morning and, well, behold a CHRISTMAS MIRACLE as they are BACK!!! REJOICE!! not exactly the same - mine are wicker and these are Vietnamese sea grass, but for all intents and purposes, they are the same!
FIND THEM LINKED HERE (order by Sat 20th to ensure Christmas delivery )
I use the medium dish usually, but at Christmas I use the larger one to feed 12 or more.
RECIPE for Tartiflette
Although really it’s more of an assembly job
This recipe usually calls for Reblochon cheese but at the moment it’s almost impossible to get it here in the Uk. The government has temporarily suspended the import of many French and Italian cheeses after an outbreak of disease in cattle there. The cheese we love will be back on our shelves when restrictions end. In the meantime I took it upon myself to test a substitute that I picked up in M&S. I selflessly made a test Tartiflette today and then selflessly tested it a few time (just to make sure)
The results are IN - It is FANTASTIC! 5 star - would highly recommend and if I didn’t know, I’d not have noticed.
HURRAH! serve with cold meats on Boxing Day. It is ELITE
You will need…
1 220g Fleur Des Alpes cheese cut in to bite sized chunks
1 small bag baby potatoes - roughly chopped and boiled until cooked through
1 onion - diced and fried
1 pack smoked back bacon - cut in to pieces and fried
1 300ml carton of whipping cream
Make sure the potatoes have been drained thoroughly and put them in the dish
Add the bacon, onion and the cheese pieces season to taste and pour the carton of whipping cream over the whole thing. The reason I used whipping cream is because the fat content is slightly lower than double - (35% approx, compared to around 48%) but if you prefer double - use it instead. Single is a bit too liquidy.
Put it in the oven Gas 4/5 or 180/200 degrees or the middle of the Aga
When it’s golden and bubbling it’s ready. I usually leave it 30 mins - the edges just caught on mine today - I think I got it out just in time!
This serves 1 very hungry person with a tablespoon or 6 more polite people as a side dish HA
And vitally this is the cheese you are looking for -It is called FLEUR DES ALPES and you can find it in M&S LINKED HERE
I am sure other places sell it too - I just happened to be in the food hall and picked it up. Taste wise it’s almost exactly the same - just maybe a tiny bit milder?
Of course you can add whatever soft cheese you like, but for the most authentic flavour, this is EXCELLENT!
There are lots of recipes on line so take it and make it your own!
It’s the PERFECT Boxing Day side dish because it pairs so well with cold meats and salady bits. It is also one of our staples when we do a BBQ in the Summer.
Anyway - happy cooking and I shall leave you with the immortal words of Wallace …
‘More cheese, Grommit?’
Love
Sally xx
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