Winter and cold, snowshoes, igloo construction and snowball battles often rhyme with raclette, fondue and tartiflette… And here, we tackle the tartiflette ! ? Originally from Savoie, we wanted to revisit it, adding little Ariège touches! The tartiflette with Bethmale, our little dish of winter love, is surely the most comforting meal for long periods of cold in the mountains!

Ingredients for 4 people

  • 500g of Bethmale
  • 1kg of potatoes
  • 200g smoked bacon
  • 200g thinly sliced ​​onions
  • Oil (2 tbsp)
  • Salt, pepper and garlic

Prep time

Peel the potatoes, dice them, rinse them well, and dry them in a clean cloth.
Heat the oil in a pan, to melt the onions; then add the previously cut potatoes. Brown all sides of the diced potatoes, add the bacon, and finish cooking.

Scrape the crust of the Bethmale and cut it in half (or in quarters).

Preheat the oven to 200 ° C. Prepare a gratin dish by rubbing the bottom and edges with garlic.
In the dish, pour a layer of potatoes with bacon, place half of the Bethmale on top, then potatoes again.

Finish with the rest of the Bethmale (crust towards the potatoes), and bake the tartiflette for about 20 minutes. until the Bethmale melts and the Tartiflette browns on the surface.

Watch the preparation carefully to prevent the cheese from adding too much fat. Enjoy the Tartiflette at the Bethmale while the dish is hot! ❤️

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