Quebec style tartiflette

Author: 5/15
Preparation 25
Baking 40
Portions 4
Freezing No


  • 6 Idaho potatoes
  • 30 ml (2 tablespoons) of butter
  • 1 minced onion or ½ of sliced leeks
  • 10 cooked and minced bacon slices
  • Salt and pepper up to taste
  • 125 ml (½ cup) of 15% cooking cream
  • 170 g of diced Sir Laurier cheese
  • 125 ml (½ cup) of white wine
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  • Preheat oven at 205 °C (400 °F).
  • Set potatoes in a casserole. Cover with cold water. Salt and bring to a boil. Cover and cook for 20 to 25 minutes at low heat until potatoes are cooked al dente. Drain and cool down.
  • In a pan, melt butter at medium heat. Fry onion or sliced leeks with bacon for 2 to 3 minutes. Season.
  • Finely slice potatoes.
  • Butter a square baking plate of 20 cm (8 inches) and at least 6,5 cm (2½ inches) deep. Spread for about a third of potatoes slices in the plate, then cover with onions or sliced leeks and bacon. Repeat this step once again. Cover with a last layer of potatoes. Pour cream. Cover with cheese, then pour white wine.
  • Oven bake for 20 to 25 minutes, until potatoes are cooked.

Chef's notes