Traditional Tartiflette
Ingredients
- 1 kgPotato (sliced)
- 500 gReblochon cheese (sliced in half horizontally)
- 200 gSmoked lardons (whole)
- 2 pcYellow onion (thinly sliced)
- 100 mlDry white wine
- 200 mlCream
- 1 pcGarlic (clove halved)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender potatoes bound by velvety cream and smoky bacon fat. The melted reblochon forms a golden, oozing crust that fills the kitchen with a rustic aroma.
- 1
Place whole potatoes in cold salted water. Bring to a boil. Stop cooking when a knife tip enters the flesh easily but the potato remains firm and whole.
- 2
In a pan, brown the bacon strips with the sliced onions. The bacon fat should render and the onions should become translucent and lightly colored.
- 3
Pour the white wine into the hot pan. Scrape the bottom to release all the pan juices. Let it reduce by half until the alcohol scent dissipates.
- 4
Rub a baking dish with garlic. Layer sliced potatoes, then the onion-bacon mixture. Finish with the remaining potatoes and pour the cream over everything.
- 5
Slice the reblochon in half horizontally and place the halves on top of the potatoes, rind side up. Bake at 200°C until the cheese bubbles and turns golden brown.
Frequently asked questions
How do you get this dish right?
- Do not peel the potatoes before boiling them to ensure they stay firm.
- Use a very dry white wine to cut through the richness of the cheese.
- Always place the reblochon rind-side up to achieve that signature crispy, golden crust.
How long does this dish keep?
Keep refrigerated for up to 3 days. Reheat gently in the oven to maintain the creamy cheese texture.
