📝 About This Recipe
Hailing from the snow-capped peaks of the Haute-Savoie region in the French Alps, Tartiflette is the pinnacle of après-ski indulgence. This rustic masterpiece layers tender waxy potatoes with smoky lardons and caramelized onions, all bathed in a luxurious melt of Reblochon cheese. It is a soul-warming celebration of dairy, offering a creamy, pungent, and deeply savory experience that defines French mountain comfort.
🥗 Ingredients
The Base
- 1.2 kg Waxy Potatoes (such as Yukon Gold or Charlotte, peeled and sliced into 1/2 cm rounds)
- 1 tablespoon Sea Salt (for boiling water)
The Savory Sauté
- 250 g Smoked Bacon Lardons (thick-cut strips or cubes)
- 2 large Yellow Onions (thinly sliced into half-moons)
- 2 pieces Garlic Cloves (minced)
- 20 g Unsalted Butter (only if needed for the pan)
The Deglaze and Cream
- 150 ml Dry White Wine (preferably a Savoie wine like Roussette or Apremont)
- 200 ml Crème Fraîche (full fat for the best texture)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
The Star Ingredient
- 1 whole wheel Reblochon de Savoie Cheese (approx 450-500g, at room temperature)
👨🍳 Instructions
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1
Place the sliced potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for about 8-10 minutes until just tender but still holding their shape. Drain and set aside to steam dry.
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2
Preheat your oven to 200°C (400°F/Gas Mark 6). Lightly grease a large, shallow gratin dish with a small knob of butter.
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3
In a large frying pan over medium heat, add the bacon lardons. Fry until the fat has rendered and the bacon is golden and slightly crispy (about 5-7 minutes).
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4
Add the sliced onions to the pan with the bacon. Sauté for 10-12 minutes, stirring occasionally, until the onions are soft, translucent, and starting to caramelize.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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6
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up all the flavorful brown bits from the bottom. Let the wine simmer until reduced by half.
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7
Stir the crème fraîche into the onion and bacon mixture. Season with black pepper and a pinch of nutmeg. Note: You likely won't need extra salt due to the bacon and cheese.
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8
Add the cooked potatoes to the pan and gently toss them with the cream and onion mixture until every slice is well-coated.
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9
Transfer the potato mixture into your prepared baking dish, spreading it out evenly.
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10
Prepare the Reblochon: Slice the wheel in half horizontally so you have two thin circles. Then, cut each circle into halves or quarters.
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11
Place the cheese pieces on top of the potatoes, rind-side up. This allows the creamy interior to melt down into the potatoes while the rind becomes golden and crispy.
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12
Bake in the center of the oven for 20-25 minutes, or 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 sauce to thicken slightly so it isn't too runny.
💡 Chef's Tips
Always use a waxy potato variety; starchy potatoes will fall apart and turn the dish into a mushy mess. If you cannot find Reblochon, a mix of Port Salut and Fontina can work, though the flavor profile will lose its authentic 'funk'. Do not remove the rind from the Reblochon; it is edible and provides the signature texture and earthy flavor of the dish. Ensure the potatoes are 'steam dried' after boiling; excess water will dilute the creamy sauce. For a vegetarian version, substitute bacon with smoked tofu or sautéed wild mushrooms and a drop of liquid smoke.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness. Accompany with a plate of cornichons and pickled pearl onions for a bright, acidic contrast. Pair with a chilled glass of dry Savoie white wine, such as an Apremont or Jacquère. For meat lovers, add a side of Jambon de Savoie or other air-dried mountain hams. A light, fruity red wine like a Beaujolais or a Pinot Noir also complements the earthy cheese beautifully.