TABELIAAUTHENTIC RECIPE
Tartiflette
A potato dish from Savoie. Boiled potatoes are layered with bacon and onions, topped with a whole Reblochon washed-rind cheese cut in half, then baked. A relatively recent regional dish popularized with support from Reblochon producers in the 1980s, it is now a Savoie staple at ski resorts and family tables in winter.
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Ingredients (4 servings)
- Reblochon cheese1 whole cheese. Available from imported-food shops or online. Leave the rind on.450 g
- PotatoesUse a variety that holds its shape, such as May Queen. Boil whole in their skins, then cut into rounds 1cm thick.1000 g
- Slab baconCut into lardons, batons with a 1cm square cross section.200 g
- OnionsThinly slice.2 whole
- Dry white wineUse a crisp, dry wine.100 ml
- Heavy creamUse cream with at least 35% fat.100 ml
- GarlicCut in half crosswise and rub the cut surface over the gratin dish.1 clove
- Black pepper0.5 tsp
- SaltFor the potato cooking water. No finishing salt is needed because the bacon and cheese are salty.1 tsp
Method
Boil the potatoes whole
- 1 Put 1kg whole, unpeeled potatoes in a pot, add enough water to cover and 1 teaspoon salt, and set over medium heat.
- 2 Boil for 15–20 minutes after the water comes to a boil.
- 3 Drain when a skewer slides through easily, before the potatoes fall apart.
Cut the onions and lardons
- 1 Thinly slice the onions.
- 2 Cut the bacon into lardons with a 1cm square cross section.
- 3 Cut 1 garlic clove in half crosswise.
- 4 MeanwhileDo this while the potatoes boil.
Peel and slice the potatoes
- 1 When cool enough to handle, peel the potatoes by hand and cut into rounds 1cm thick.
Cook the lardons and onions with wine
- 1 Heat a frying pan over medium heat and cook the bacon without oil for 3–4 minutes to render its fat.
- 2 When lightly colored, add the sliced onions and sauté over medium heat for 6–7 minutes.
- 3 Once the onions are translucent and soft, pour in 100ml white wine and boil for 2–3 minutes.
Ready when
Continue when the sharp alcohol smell has gone and nearly all the liquid has evaporated.
Layer the filling and add cheese
- 1 Start preheating the oven to 200°C.
- 2 Rub the cut garlic over the inside of a gratin dish to scent it.
- 3 Lay half the potatoes in the dish, spread the bacon and onions over them, then cover with the remaining potatoes.
- 4 Pour 100ml cream evenly over the dish and grind over 1/4 teaspoon black pepper.
- 5 Cut the Reblochon horizontally into 2 discs and place on top, rind side up.
Bake until the cheese melts
- 1 Bake at 200°C for 25 minutes.
- 2 The dish is ready when the cheese is completely melted, the rind is browned and the edges are bubbling.
- 3 Serve while hot.
About this dish
Savoie is a region of eastern France surrounded by the Alps. Reblochon, made from the milk of cows raised on high pastures, is its signature washed-rind cheese, with several hundred years of history.
Tartiflette developed from péla, a traditional mountain dish of potatoes, onions and cheese cooked in a pan. Its present form and name, however, spread in the 1980s, encouraged by Reblochon producers seeking to increase consumption. It is a relatively new dish, and these origins are openly known locally.
Despite its youth, tartiflette has firmly established itself in ski-resort restaurants and on winter family tables. Emerging piping hot from the oven in cold weather, it has become an emblematic dish of winter in Savoie.
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