📝 About This Recipe
Hailing from the snow-capped peaks of the Haute-Savoie region in the French Alps, Tartiflette is the quintessential après-ski indulgence. This soul-warming dish marries tender waxy potatoes with smoky lardons and caramelized onions, all bathed in a splash of dry white wine and topped with a whole wheel of creamy, nutty Reblochon cheese. As it bakes, the cheese melts into a golden, funky crust that creates a symphony of textures and rich, earthy flavors perfect for a cold winter night.
🥗 Ingredients
The Base
- 1.2 kg Waxy Potatoes (such as Charlotte, Yukon Gold, or Amandine; peeled)
- 1 tablespoon Sea Salt (for boiling water)
The Aromatics and Savory Elements
- 250 g Smoked Bacon Lardons (thickly diced)
- 2 medium Yellow Onions (thinly sliced into half-moons)
- 2 pieces Garlic Cloves (minced)
- 20 g Unsalted Butter (for sautéing if needed)
- 100 ml Dry White Wine (preferably a Savoie wine like Roussette or Apremont)
The Sauce and Cheese
- 1 whole wheel Reblochon de Savoie Cheese (approx 450-500g, kept cold for easier slicing)
- 200 ml Crème Fraîche (heavy cream can be substituted)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
👨🍳 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 (parboiled). Do not overcook them as they will finish in the oven.
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2
While potatoes boil, preheat your oven to 200°C (400°F). Grease a large ceramic or glass baking dish with a little butter or a cut garlic clove.
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3
Drain the potatoes and let them steam dry for 5 minutes. Once cool enough to handle, slice them into 1cm thick rounds.
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4
In a large skillet over medium-high 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
Remove the bacon with a slotted spoon, leaving the fat in the pan. Add the sliced onions to the bacon fat. Sauté over medium heat for 10 minutes until soft and lightly caramelized.
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6
Add the minced garlic to the onions and cook for 1 minute until fragrant. Return the bacon to the pan.
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7
Pour in the white wine to deglaze the pan, scraping up any brown bits (fond) from the bottom. Let the wine simmer and reduce by half.
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8
Stir in the crème fraîche, black pepper, and a pinch of nutmeg. Remove from heat. Note: You likely won't need extra salt due to the bacon and cheese.
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9
Prepare the Reblochon: Slice the wheel in half horizontally (to create two thin circles) and then cut each circle into halves or quarters.
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10
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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11
Add the remaining potatoes in a second layer, followed by the rest of the onion and bacon mixture, ensuring the creamy sauce is evenly distributed.
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12
Place the Reblochon slices on top, rind-side UP. This is the traditional way, allowing the melting cheese to soak into the potatoes while the rind crisps up.
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13
Bake in the center of the oven for 20-25 minutes, or until the cheese is bubbling, melted, and has developed a deep golden-brown crust.
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14
Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly.
💡 Chef's Tips
Always use a waxy potato variety; starchy potatoes will fall apart and turn the dish into mush. Do not remove the rind from the Reblochon; it provides the signature earthy flavor and a wonderful texture when baked. If you cannot find Reblochon, Fontina, Taleggio, or a mild Brie can work, though the flavor profile will change. Ensure the potatoes are 'steam dried' after boiling; excess moisture will make the sauce watery. For an extra touch of flavor, rub the inside of the baking dish with a halved garlic clove before assembling.
🍽️ Serving Suggestions
Serve with a crisp green salad dressed in a sharp mustard vinaigrette to cut through the richness. Pair with a glass of dry Savoie white wine (Apremont) or a light-bodied red like Pinot Noir. Include a side of cornichons (pickled gherkins) and pickled pearl onions for acidity. Serve hot directly from the baking dish for a rustic, communal dining experience. Add a few slices of mountain ham (Jambon de Savoie) on the side for a complete Alpine feast.