Tartiflette from Roast Figs, Sugar Snow: Winter Food to Warm the Soul by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Gres de Vosges can be substituted for the Reblochon.

  • pinkpaisleyxx on November 02, 2024

    Worth frying the spuds for. Delicious!

  • kari500 on January 19, 2020

    This is rich, decadent, and delicious. Perfect for a cool, rainy evening. Easy to make and put together, although there are a few different steps that make it take longer than I expected. But we really loved it; simple green salad on the side was a good foil for the richness. If you want to be lazy (which I often do), I think this would work with a bag of frozen hash browns and save the step of boiling, then slicing, then browning the potatoes.

  • FJT on December 31, 2019

    This was delicious and hilarious! My husband, who normally says that every vegetarian dish I cook would be better with bacon, decided to cook tonight .... and forgot the bacon!!! He saved the day by frying off the lardons and serving them alongside the tartiflette, but I have demanded that he cooks it again properly, soon!

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