Weekend Warrior


Tartiflette by Chef Stéphane Wild of Bistro Chez Sophie

Chef Stéphane Wild
Bistro Chez Sophie

10 cups potatoes, sliced
300 g side bacon, chopped
2 cups onion, thinly sliced
1 ½ cups whipping cream
24 thin slices ham
7 ½ cups Trappist cheese
¼ cup olive oil
salt and pepper to taste


  1. In a large frying pan, cook potatoes on medium heat with oil, salt and pepper until lightly brown.
  2. Add bacon and onions. Cook until potatoes are tender, 10-12 min
  3.  Divide half the potato, bacon and onion mixture into six individual oval dishes.
  4.  Divide half of the cheese and top each dish.
  5. Divide remaining potato mixture among each dish.
  6. Lay ham over potatoes and cheese.
  7. Drizzle cream over ham. 
  8. Top each dish with remaining cheese.
  9. Bake until cheese is browned, approx 15-20 minutes.

Yield 6 servings