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Tartiflette with Taleggio


1 kg of potatoes

1 fresh Bay Leaf

4 Tbsp unsalted butter

2 onions, cut in half and sliced

5 thick strips of bacon, cubed

⅓ cup of dry white wine

500g Taleggio

Coarse sea salt and freshly ground black pepper

A baking dish, 30cm long, greased with butter


Put the potatoes in a large saucepan, then add the bay leaf and cold water to cover. Bring to the boil, add some salt, and cook for about 15 mn until the potatoes are 'al dente'. Drain. When cool enough to handle, peel and cut into thin slices.

Melt half the butter in a sauté pan, add the onions and bacon, and cook until just browned. Remove with a slotted spoon and set aside. Add the remaining butter and the potatoes and cook gently for 5 minutes. Stir gently without breaking too many potato slices. Add the wine, bring to a boil, and boil for 1 minute.

Season with salt and pepper.

Arrange potatoes in the prepared baking dish. Cut the cheese into 8 slices. Cut each slice through the middle so each has skin on one side only. Arrange the cheese pieces on top of the potatoes, skin side-up. Cover with foil and bake in a preheated oven at 180C for about 15 minutes. Remove the foil and bake for 15 to 20 more minutes, until browned. 

Serve hot.