• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home Ā» Food Preparation Ā» Recipes Ā» Main Dishes Ā» Hamburger Tartaflette

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here to get the Eat God's Way ā€œ30-Minute Skillet Dishesā€ worksheet + videos FREE!

Hamburger Tartaflette

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

Hamburger Tartaflette. My husband called it a “really good version of scalloped potatoes!” Keep it in mind for your Christmas leftovers, or leftovers from any big meal. Boil up a pot of potatoes if you don’t have leftover potato chunks. For the meat, use whatever is leftover, be it turkey, ham, lamb, beef, goose or what not. Hamburger (or any meat) Tartaflette. | TraditionalCookingSchool.com

My daughter found and adapted the Tartaflette recipe in Hugh Fearnley-Whittingstall’s book, The River Cottage Cookbook. She simply doubled it and added some hamburger. My husband called it a “really good version of scalloped potatoes!”

I’m sharing it today because I want you to keep it in mind for your Christmas leftovers, or leftovers from any big meal. Boil up a pot of potatoes if you don’t have leftover potato chunks. Or use other root vegetables like the ones in this Root Vegetable Tartiflette. For the meat, use whatever is leftover, be it turkey, ham, lamb, beef, goose or what not.

0 from 0 votes
Print

Hamburger Tartaflette

Adapted from the Tartaflette in The River Cottage Cookbook by Hugh Fearnley-Whittingstall. Use with any meat or sausage, even leftovers! A note on batch size: As written, this recipe makes a lot. We make two of these 11" square casserole dishes. We eat one and reheat the other the next day for dinner. (I love batch cooking!) Serves 8. You can easily halve it to make less.
Course Main
Author Wardee Harmon

Ingredients

  • grass-fed butter enough for frying
  • 8 slices bacon
  • 2 onions sliced
  • 5 pounds potatoes parboiled or leftover, sliced
  • 2 pounds grass-fed beef or venison, ground
  • 2 cups, approximately heavy whipping cream
  • cheese whatever variety you have on hand, sliced (we used cheddar)

Instructions

  1. Parboil potatoes about an hour before you need them, and immerse them in cold water.

  2. Replace the water every so often so it stays cold.

  3. You can also use leftover, refrigerated potatoes instead of parboiled ones.
  4. Preheat the oven to 375 degrees Fahrenheit.
  5. Start the beef browning. 

  6. Season to taste with salt, pepper, and garlic when done. 

  7. Slice the bacon and fry it over medium heat with plenty of butter. 

  8. When it is slightly crisp, add the sliced onions and cook them gently until they are soft and sweet.

  9. Slice the potatoes into good-size chunks and add them to the bacon and onions.
  10. Cook for a few minutes, until the potatoes are just browned and the onions are slightly caramelized.
  11. Season to taste with salt, pepper, and garlic.
  12. Add the browned beef.
  13. Now transfer to two large ovenproof dishes, distribute the whipping cream evenly over each dish, and cover with slices of cheese.
  14. Bake until the cream is bubbling and the cheese is melted (15 to 20 minutes or so).
  15. Serve while still hot!

Recipe Notes

You may have to use two pans when you add the potatoes to the bacon and onion mixture. Just warm up another pan with butter, halve the bacon and onions and add them to the new pan, and divvy up the potatoes equally between the two pans.

Hope you enjoy! How do you use up leftovers? Feel free to share links to recipes!

This recipe is gluten-free and we’ve got a lot more in our allergy-free cooking class! Click here to learn more about allergy-free cooking. 

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Food Preparation Main Dishes Main Dishes (Gluten-Free) Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Jan J. says

    December 24, 2013 at 7:17 am

    Good grief – this sounds SO good! We’ll be trying this one for sure – this week! Thanks for the recipe!

    Reply
  2. Brandi Hudman says

    December 27, 2013 at 6:57 pm

    This just went in the oven. I am super excited! It smells amazing in here!!!

    Reply
  3. Jenny C. says

    December 28, 2013 at 5:47 pm

    I made this tonight for supper and even my super-picky 3 yr. old son loved it! Both kids enjoyed their helpings with a bit of ketchup, as they thought it resembled a bacon-cheeseburger without the bun. I will definitely be making this again!

    Reply
  4. Lindsey Dietz says

    December 28, 2013 at 5:50 pm

    Made this tonight on our family vacation, and it was fantastic! Everyone enjoyed it, and hubby and I had seconds. I did a few things differently, and it still turned out delicious. First, I diced the onions rather than slicing them. My family prefers small, small onion pieces. Second, I didn’t parboil the potatoes an hour before using or put them in an ice bath. I just boiled them in my cast iron Dutch oven, drained the water, and buttered the Dutch oven before adding the potatoes back in and tossing with the browned meat and onions. I already had some cooked bacon on hand, so I chopped it up and added it in separately. Third, since I cut the recipe in half, it fit easily in my Dutch oven, so I baked it in that. For me, this was a simpler process and allowed me to use fewer dishes. From start to finish, it took me an hour–and that included the 30-minute baking time! I’ll be making this again!

    Reply
  5. Marly Hornik says

    December 28, 2013 at 8:22 pm

    This is a perfect candidate for hidden organ meats. I make something similar for breakfast, sometimes lunch, with a full sized muffin cup of thawed out liver puree for about 4 servings. My kids don’t exactly inhale it, but they eat it without negative feedback…I never thought to add cream. I will try that next time, Tuesday lunch.

    Reply
  6. Kirsten Evans says

    January 4, 2014 at 11:37 am

    Making this for dinner tonight, but I’m probably turning it into soup. I’ve leftover osso buco from the other night that will be the meat and the cheese will be a great topping. You had me at 2 c. Cream. šŸ˜‰

    Reply
  7. karen says

    February 15, 2015 at 7:01 pm

    This recipe is awesome .I did add green beans for some veggie content .

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • Rehoboth on Soaked Pumpkin Seed Butter (nutty, creamy, enzyme-rich!)
  • Rehoboth on MORE Nourishing Soups & Stews… For Special Diets!
  • Bunty on 6 Tips to Prevent “Sour” Sourdough
  • Danielle on Naturally Sweetened & Nourishing Chocolate Marshmallows
  • Stacey Hingson on Naturally Sweetened & Nourishing Chocolate Marshmallows
  • Lori Gintner on The Connection Between Mental Illness & Candida (+ why you need more than anti-fungals)
  • Tiranga on Homemade Sauerkraut In A Stoneware Crock

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat!Ā God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required