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My recipe

Fougasse tartiflette

Tartiflette is a traditional gratin from Savoie region in France, which is made of the famous Reblochon cheese, potatoes, lard and cream.

Fougasse tartiflette


  • 125 ml tepid water
  • 100 ml tepid milk
  • 20 g fresh yeast
  • 500 g flour
  • 4 tbsp vegetable oil (olive)
  • 10 g melted butter
  • 1-2 tsp salt
  • 1-2 tsp sugar (optional)


  • 300 g potatoes boiled with the skin
  • 50 g smoked bacon
  • 1/2 medium-sized onion, sliced
  • 2 tbsp creme-fraiche (sour-cream)
  • 150 g Reblochon Fermier cheese, sliced
  • 1/2 tbsp vegetable oil
  • Dissolve the yeast and sugar in the tepid water and leave for 10 min
  • Add in the tepid milk with the melted butter
  • Gradually adding the flour make a smooth dough. Add the olive oil and salt at the end
  • Thoroughly knead the dough until it doesn’t stick to your fingers
  • Shape into a ball, transfer into a greased bowl and cover with the cling film. Leave to rise in a warm place for 40 min
  • In a pan heat 1 tbsp of oil and fry the onion until nice and golden. Add in the bacon, fry for 1-2 min, remove from he heat ad cool down
  • Roll out the dough into a rectangle 0,7 in thick
  • Slice the potatoes very thinly
  • Arrange the potato slices on 1 half of the rectangle, leaving 1in from the edges. Season with salt and pepper
  • Layer the potatoes with the half of the onion and bacon mixture, top it with another layer of potatoes and again cover with the onion and bacon
  • Sprinkle with the creme-fraiche and scatter the cheese
  • Cover the filling with the empty part of the dough and seal tightly
  • Make several slashes using a sharp knife
  • Brush the fougasse with the vegetable oil and transfer to a baking tray covered with the parchment paper. Allow to rest for 10 min
  • Bake for 25 min at 22C
  • Cool down on a wired rack and cut into portions

Its not easy to find Reblochon here, so I took Brie instead. I added a bit of milk into the creme-fraiche. Also I added some herbs into the filling. This fougasse is really delicious with a gooey filling and a crunchy crust.