📝 About This Recipe
Hailing from the snow-capped peaks of the Savoie region in the French Alps, Tartiflette is the ultimate après-ski indulgence. This rustic gratin marries tender waxy potatoes with smoky lardons and caramelized onions, all bathed in a splash of dry white wine. The crowning glory is a whole wheel of Reblochon cheese, which melts into a velvety, pungent sauce that creates a golden, bubbling crust unlike any other casserole.
🥗 Ingredients
The Base
- 2.5 pounds Waxy Potatoes (such as Yukon Gold or Charlotte, peeled)
- 7 ounces Smoked Bacon Lardons (cut into thick matchsticks)
- 2 medium Yellow Onions (thinly sliced)
- 2 pieces Garlic Cloves (1 smashed, 1 minced)
- 1 tablespoon Unsalted Butter (for greasing the dish)
The Deglaze and Cream
- 1/2 cup Dry White Wine (preferably a Savoie wine like Roussette or Apremont)
- 1/2 cup Crème Fraîche (or heavy cream)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Sea Salt (use sparingly as cheese and bacon are salty)
The Star Ingredient
- 1 whole wheel Reblochon de Savoie Cheese (approx 1 pound, chilled for easier slicing)
👨🍳 Instructions
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1
Place the peeled potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but still firm (al dente). Do not overcook or they will fall apart later.
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2
Preheat your oven to 400°F (200°C). Rub the inside of a 9x13 inch ceramic baking dish with the smashed garlic clove, then grease it lightly with butter.
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3
Drain the potatoes and let them cool slightly. Once manageable, slice them into 1/2-inch thick rounds.
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4
In a large skillet over medium heat, add the bacon lardons. Fry for 5-7 minutes until the fat has rendered and the bacon is golden and crispy.
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5
Use a slotted spoon to remove the bacon, leaving the fat in the pan. Add the sliced onions to the bacon fat and cook over medium-low heat for 10 minutes until soft and translucent.
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6
Stir the minced garlic into the onions and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half.
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7
Return the bacon to the skillet and stir in the crème fraîche. Season with plenty of black pepper. Remove from heat.
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8
Prepare the Reblochon: Slice the wheel in half horizontally (creating two thin discs) and then cut each disc into halves or quarters.
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9
Layer half of the sliced potatoes in the bottom of the prepared baking dish. Spread half of the onion and bacon mixture over the potatoes.
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10
Repeat with the remaining potatoes and the rest of the onion-bacon mixture.
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11
Place the Reblochon pieces on top of the gratin, rind-side up. This is essential as the rind protects the cheese while it melts and creates a beautiful crust.
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12
Bake for 20-25 minutes until the cheese is bubbling vigorously and the top is a deep golden brown.
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13
Remove from the oven and let it rest for 5 minutes before serving. This allows the creamy sauce to set slightly.
💡 Chef's Tips
Use waxy potatoes (Yukon Gold) rather than starchy ones (Russet) to ensure the slices hold their shape. If you cannot find Reblochon, a mix of Fontina and Brie (with the rinds) is the best substitute. Do not wash the rind off the Reblochon; it is edible and provides the characteristic earthy flavor of the dish. Be cautious with salt; the bacon and cheese provide significant salinity, so taste your onion mixture before adding more. For an extra crispy top, finish the dish under the broiler for the last 2 minutes of cooking.
🍽️ Serving Suggestions
Serve with a simple green salad dressed in a sharp vinaigrette to cut through the richness. A side of crunchy cornichons (French pickled gherkins) provides the perfect acidic contrast. Pair with a crisp, dry white wine from the Savoie region, such as an Apremont or Chignin. Offer a platter of Jambon de Savoie or other cured mountain meats on the side. For a traditional touch, serve with steamed white asparagus during the spring season.