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Tartiflette

Name: Tartiflette
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Cuisine: French
Ingredients: 1000 g waxy potatoes; 15 g butter; 200 g smoked bacon lardons; 2 onions; 1 clove garlic; 150 ml crème fraîche; 450 g Reblochon cheese; 0.5 tsp black pepper; 0.5 tsp salt

Potato, bacon and Reblochon bake

Tartiflette savoyarde: potatoes, onion and bacon baked under a whole melting Reblochon

Features:

Cuisine:

French

Tartiflette is the dish skiers dream about on the last run of the day in the Savoie Alps, served bubbling in its dish in mountain restaurants from Annecy to Val d'Isère. It contains pork: sliced potatoes are layered with onion, smoky lardons and a splash of cream, then a whole Reblochon cheese is halved and laid rind-side up on top so it melts down through everything in the oven. Many cooks add a splash of white wine to the onions; this recipe leaves it out, so it is alcohol-free. Eat it with a sharp green salad and cornichons. Chef's tip: keep the rind on the Reblochon; it bakes to a golden, nutty crust.

Total time: 75 min
Difficulty: medium
Serves: 4

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Ingredients

Serves4

For the tartiflette

2 ¼ lb waxy potatoespeeled
½ oz butter
7 oz smoked bacon lardons
2 onionsthinly sliced
1 clove garlichalved
¾ cup crème fraîche
16 oz Reblochon cheese1 whole cheese
½ tsp black pepper
½ tsp salt

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Method

0/6 done

Step 1: Boil the whole 2 ¼ lb waxy potatoes in salted water for 15 minutes until just tender to a knife. Drain, cool for 5 minutes and slice 5 mm thick.
20 min
Step 2: Heat the oven to 400°F (fan 350°F). Fry the 7 oz smoked bacon lardons in a frying pan over a medium heat for 5 minutes, add ½ oz butter and 2 onions and cook for 10 minutes more until the onions are soft and golden and the lardons crisp.
15 min
Step 3: Rub a 25 cm baking dish with the cut 1 clove garlic. Layer half the potatoes, then the onion and lardons, then the rest of the potatoes, seasoning with ½ tsp black pepper and a little ½ tsp salt (the cheese and bacon are salty). Spoon the ¾ cup crème fraîche over.
5 min
Step 4: Cut the 16 oz Reblochon cheese in half horizontally, then each half in two, and lay the pieces rind-side up on top. A common mistake is cutting the cheese into small cubes; whole slabs melt slowly into the layers rather than going oily.
3 min
Step 5: Bake for 25 minutes until the cheese has melted and the top is golden and bubbling, and the centre is piping hot.
25 min
Step 6: Rest for 5 minutes before serving with salad.
5 min

Nutrition per serving

Calories: 820 kcal
Protein: 34 g
Carbs: 48 g
Fat: 54 g
Fibre: 4 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does tartiflette take?: About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of waxy potatoes?: Sweet potato, same weight (sweeter, cooks a little faster).
What can I use instead of butter?: The same weight of ghee or coconut oil (for frying and most baking).

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