📝 About This Recipe
Hailing from the snow-capped peaks of the Savoy region in the French Alps, this Tartiflette is the pinnacle of mountain comfort food. It features tender waxy potatoes layered with smoky lardons and caramelized onions, all bathed in a luxurious splash of dry white wine and crème fraîche. The crowning glory is a whole wheel of Reblochon cheese, which melts into a golden, funky, and creamy masterpiece that is naturally gluten-free and utterly irresistible.
🥗 Ingredients
The Potato Base
- 2.5 lbs Yukon Gold or Charlotte potatoes (peeled and sliced into 1/4-inch rounds)
- 1 tablespoon Sea salt (for the boiling water)
The Savory Aromatics
- 7 ounces Smoked bacon lardons (or thick-cut bacon sliced into batons)
- 2 medium Yellow onions (thinly sliced into half-moons)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Unsalted butter (to grease the baking dish)
The Sauce and Cheese
- 1/2 cup Dry white wine (preferably a Savoie wine like Roussette or Apremont)
- 1/2 cup Crème fraîche (ensure it is certified gluten-free)
- 1 whole wheel Reblochon de Savoie cheese (approx. 1 pound, sliced in half horizontally)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Generously grease a 9x13 inch ceramic baking dish with the tablespoon of butter.
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2
Place the sliced potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until parboiled; they should be tender but still hold their shape.
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3
Drain the potatoes thoroughly and set them aside to steam-dry for a few minutes. This ensures the sauce doesn't become watery.
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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
Add the sliced onions to the skillet with the bacon. Sauté for about 10 minutes, stirring occasionally, until the onions are soft and deeply caramelized.
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6
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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7
Pour the white wine into the skillet to deglaze, scraping up all the flavorful browned bits from the bottom. Let the wine simmer and reduce by half.
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8
Remove the skillet from the heat and stir in the crème fraîche, black pepper, and a pinch of nutmeg. Mix until you have a thick, creamy onion and bacon mixture.
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9
Layer half of the parboiled potatoes into the bottom of the prepared baking dish.
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10
Spread half of the bacon and onion cream mixture over the potatoes. Repeat with the remaining potatoes and the rest of the onion mixture.
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11
Slice your Reblochon cheese wheel in half horizontally (to create two circles). Then, slice each circle into halves or quarters.
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12
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 crispy and golden.
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13
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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14
Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly so it isn't too runny.
💡 Chef's Tips
Always use a waxy potato variety; starchy potatoes like Russets will fall apart and turn the dish into mush. If you cannot find Reblochon (as it is sometimes restricted in certain regions), a high-quality Brie, Camembert, or Fontina can work, though the flavor profile will change. Do not peel the rind off the Reblochon! The rind provides the signature earthy flavor and a wonderful texture when baked. Ensure your white wine is dry (like a Pinot Grigio or Sauvignon Blanc) to cut through the richness of the cheese and cream. For the best results, parboil the potatoes in advance so they are completely dry before they hit the baking dish.
🍽️ Serving Suggestions
Serve with a crisp green salad dressed in a sharp Dijon vinaigrette to balance the richness. A side of cornichons (pickled gherkins) provides a necessary acidic crunch between bites. Pair with the same dry white wine used in the recipe, such as a Chignin or a dry Riesling. For a truly traditional experience, serve alongside a platter of Alpine charcuterie like saucisson sec or bresaola. Enjoy as a main course on a cold winter evening, ideally by a fireplace.