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Tartiflette twist with bacon and onions

An everyday dish for 2, ready in 55 minutes, around $1.36 a serving. People actually plan it with Popotam, and it's in season in October.

55mintotal
≈ $1.36a serving
899kcalper serving
49gof protein
In season in OctoberFreezes well
Let's cook
Tartiflette twist with bacon and onions, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn your oven on to 200 °C, convection if you have it.

  2. Cook the potatoes

    Peel the 0.1 kg of potatoes, slice them thinly and drop them into a saucepan of boiling salted water. Let them simmer until the tip of a knife goes in easily, then drain.

    Tip · Stop cooking when the slices still resist the tip of the knife a little, they'll finish cooking in the oven and won't get mushy.

  3. Slice the onions

    Peel the 2 onions and cut them into thin slices.

  4. Sauté the onions

    Heat the olive oil in the skillet over medium heat, then add the onions and a little salt. Stir often until they're soft and golden.

  5. Add the bacon

    Add the 15 g of diced bacon to the skillet with the onions and brown it over medium-high heat, stirring.

  6. Deglaze and bind

    Pour in the 1 cl of white wine (about 2 teaspoons) and scrape the bottom of the skillet. Once it has cooked off, turn off the heat, add the 1 cl of crème fraîche, stir and add pepper.

  7. Cut the reblochon

    Cut the reblochon in half horizontally to get two thin rounds. Keep the rind on.

  8. Build the dish

    Mix the drained potatoes and the onion and bacon mix in the baking dish. Set both reblochon halves on top, rind side up.

    Tip · Keep the rind facing up, otherwise the cheese runs and the top won't brown. Serve with a green salad.

  9. Bake until golden

    Bake at 200 °C until the reblochon is fully melted and golden on top. Let it rest for 2 minutes before serving.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 899 kcal. 7% comes from carbs, 22% from protein and 71% from fat.

15 gCarbs
49 gProtein
71 gFat
Per serving (the dish for 2, divided by 2)
Energy899 kcal
Protein49.3 g
Carbs14.8 g
of which sugars0.7 g
Fat71 g
of which saturated fat45.8 g
Fiber3.7 g
Salt3.3 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.36 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.71for 2 people
≈ $1.36a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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