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Tartiflette

Tartiflette is an iconic French recipe from the Savoy region, of potatoes au gratin, onion, and bacon, with reblochon cheese and white wine.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 people
Calories: 791 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 4 lb firm potatoes
  • 2 lb reblochon cheese
  • 6 cloves garlic , crushed
  • 1¼ cup light crème fraîche
  • ¾ cup white wine from Savoy (Apremont, Chignin, Roussette or other)
  • 4 onions , thinly sliced
  • 10 oz. smoked bacon lardons
  • 2 tablespoons olive oil
  • ½ teaspoon nutmeg , freshly grated
  • salt
  • black pepper , freshly ground
Equipment
  • Baking dish

Instructions

    Cup of Yum
  1. Preheat the oven to 350 F (180°C).
  2. Peel the potatoes and cut into large cubes.
  3. In a large skillet, heat the olive oil over medium heat.
  4. Sauté the onions until they become translucent, then add the garlic, smoked bacon lardons and potatoes, stirring frequently with a wooden spoon until obtaining a golden color.
  5. Sprinkle with nutmeg, then deglaze the pan with the white wine, and continue cooking for 5 minutes. Set aside.
  6. Coat the bottom and sides of a round, square or rectangular terracotta baking dish with half the crème fraîche, arrange half the sautéed ingredients, season with salt and pepper.
  7. Then, arrange the second half of the sautéed ingredients, and pour over the second half of the crème fraîche. Season with salt and pepper again.
  8. Scrape the rind of the reblochon so that it regains its orange color, and cut it in 2 or 4 in the direction of the thickest part. Lightly season with salt and pepper.
  9. Place the reblochon, crust side up, and flush against the potatoes.
  10. Bake for about 45 minutes to 1 hour, or until the tartiflette is golden brown.
  11. Serve immediately, accompanied by a green salad such lettuce in vinaigrette, and a white wine from Savoy.