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Home Food & Drinks Recipes Cooking Tartiflette by Severin Corti

Tartiflette by Severin Corti

Rezept
Kartoffel
Französische Küche

Blending classic French technique with the cozy spirit of mountain cooking, this dish captures everything we crave after a day on the slopes—warmth, richness, and a touch of culinary sophistication.

Severin Corti

Ingredients (4 servings)
200 g Breakfast bacon, diced
50 g Butter
2 Onions, finely sliced
200 ml Dry white wine
800 g Bacon potatoes, cooked, sliced
150 ml Whipped cream (optional)
1 Reblochon cheese, approx. 230 g
Salt
Freshly ground pepper
  1. Fry the bacon gently in a little butter until crisp, then remove and set aside. Using the same pan, sauté the onions with a pinch of salt in the remaining butter over medium heat until soft but not browned, about 15 minutes. Deglaze with white wine and reduce until nearly evaporated.
  2. Lightly butter a ceramic or enamel baking dish. Arrange a layer of sliced potatoes on the bottom and season with freshly ground pepper. Spread half of the onion-and-bacon mixture over the potatoes, adding half of the lightly whipped cream if using. Repeat with the remaining ingredients to form a second layer.
  3. Quarter the Reblochon cheese and place on top. Bake at 180°C for about 20 minutes, until the cheese is melted, creamy, and lightly golden. Serve immediately — ideally with a crisp salad and a glass of dry white wine.

Bon appétit!

Severin Corti
Severin Corti
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