top of page

Cheese Tartiflette with French Onion and Rosemary Jam

(Adapted from a Blake Hill Preserves Recipe)

Cheese Tartiflette with French Onion and Rosemary Jam


  • 2lbs Russet potatoes, cut into 1/8-inch thin slices.

  • 1 cup whole milk

  • 2 Tbsp unsalted butter

  • 1/3 cup white wine”

  • 14 ounces cheese, half “Aged English” or “High Plains” Cheddar and half soft ripened cheese (such as “Fromage Affinois” or “Melinda Mae” available at Good Taste Epicurean Food Market)

  • 2 Tbsp all-purpose or gluten-free flour

  • Chopped parsley for garnish.

  • Blake Hill’s French Onion with Rosemary Jam (available at Good Taste Epicurean Market)


  1. Preheat oven to 400º F

  2. Stack potato slices vertically then spread out horizontally in casserole dish and drizzle with dash of olive oil.

  3. Melt butter in medium-heat saucepan, add flour and stir constantly 2-3 minutes to make a roux.

  4. Add milk and wine to your roux, simmer until thickens, then add 1/4 jar Blake Hill's French Onion Jam and melt in cheddar.

  5. Pour sauce over potatoes, top with soft cheese slices and finish with dollops of French Onion Jam

  6. Cover with foil, bake 1 hour, remove foil, then bake further 40 minutes until potatoes are cooked and golden.

85 views0 comments


bottom of page