Thorvald Devotion Tartiflette Recipe

This recipe also works well with Little River Wildfire if sheep cheese is not your thing. Serves 4


  • 1kg Potatoes, peeled but left whole
  • 250g bacon cut into slices
  • 1 red onion, finely sliced
  • 1 clove, garlic
  • 100ml white wine
  • 200ml Little River sour cream
  • Salt and Pepper to taste
  • 450gm of Thorvald Devotion (about ½ a wheel) cut into slices


  1. Preheat oven to 200C
  2. Cook the potatoes in a saucepan of salted boiling water for 10 – 15 minutes, or until just fork-tender.
  3. Drain and set aside to cool slightly.
  4. Meanwhile, heat a frying pan until hot and fry the bacon, onion, and garlic for 4-5 minutes, or until golden brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. Add the sour cream and allow it to melt.
  5. Slice the potatoes thinly and layer into an ovenproof gratin dish, alternating with the bacon mixture, and cheese. Season with salt and lots of freshly ground black pepper. Layer the rest of the Devotion slices on top.
  6. Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
  7. Serve with pickled onions and cornichons.

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