Mamzells’potato tartiflette

Mamzells’potato tartiflette

Number of servings

2 servings

Practical tools

gratin dish


  • 1 ½ Mamzells potatoes

  • 1 clove of garlic

  • 1 red onion

  • 125 ml (1/2 cup) of white cooking wine

  • 60 ml (1/4 cup) 35% cooking cream

  • 185 g (6 oz) thinly sliced bacon ham or pancetta

  • Sir Laurier, Reblochon cheese or a substitut

  • Salt and pepper


  • Preheat the oven to 350 ° F and boil the potatoes during this time.
  • When they are tender, cut the potatoes into slices along the length. Reserve.
  • Cut the bacon into a thin rectangle and cook t in a frying pan.
  • Add the onions and garlic. Continue cooking until the ingredients are tender.
  • Deglaze with white wine and set aside.
  • In another pan, sauté the potatoes in the cream. Reduce without stirring so as not to break the potatoes.
  • Arrange the potato slices in the bottom of a gratin dish. Add the bacon and onion mixture.
  • Pour the remaining cream and cover with generous slices of cheese.
  • Add salt and pepper to taste
  • Bake at 350 ° F (175 ° C) for about 20 to gently melt the cheese.
  • Serve.