Passer au contenu principal
101 kb

Our Recipes



4 people

20 minutes cooking time

The ingredients

• 200 g smoked bacon
• 25 cl Bordier whipping cream
• 1 kg firm-fleshed potatoes (e.g. Charlotte)
• 2 onions
• 1 whole farmhouse Reblochon AOP (approx. 500 g)
• 10 cl white wine
• Salt
• Pepper
• Optional: grated nutmeg

0 kb

Wash the potatoes, cook in boiling salted water for 20 minutes and cut into slices. Preheat oven to 180°C. Peel and slice the onions, brown them with the bacon and add the potatoes. Deglaze with a glass of white wine. Add the cream, salt and pepper.

1 kb

Place in an ovenproof dish. Cut the farmhouse Reblochon AOP cheese crosswise and place it so that the crust is on top. Place in the oven for around 20 minutes. Let au gratin to taste.

1 kb

Variations :


Western tartiflette =
Replace the bacon with Guémené andouille.
Brown the onions in Bordier Roscoff onion butter.
Deglaze with brut cider.
Replace the farmhouse Reblochon AOP with Petit Moulin.

Panzetta Pont l’Evêque AOP tartiflette =
Replace the lardons with Panzetta.
Brown the onions in Bordier butter with wild garlic and Kampot pepper.
Replace the farmhouse Reblochon AOP with strips of Pont l’Evêque AOP and gratinate with Emmental de Savoie IGP.

Maison Bordier: 4 professions

Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.

Icône carte

Bordier Butter

Unique expertise: discover our collection of natural and flavoured butters

Read more

Icône carte

Cheese refiner

The House’s primary expertise: selecting and caring for the finest cheeses.

Read more

Icône carte

Creamery products

A selection of the finest creamery products made by passionate farmers and craftsmen.

Read more

Icône carte

Grocery products

Gourmet recipes with Beurre Bordier, the ingredient that changes everything!

Read more


Share this post :

Passer au contenu principal

Quel(s) cookie(s) acceptez-vous lors de votre navigation ?