Traditional Tartiflette

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.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 905
• Protein: 41 g
• Carbs: 47 g
• Fat: 58 g

Ingredients

• 1 kg Potato ( sliced )
• 500 g Reblochon cheese ( sliced in half horizontally )
• 200 g Smoked lardons ( whole )
• 2 piece Yellow onion ( thinly sliced )
• 100 ml Dry white wine
• 200 ml Cream
• 1 piece Garlic ( clove halved )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the potatoes

   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. Sautéing the garnish

   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. Deglazing with white wine

   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. Assembling the dish

   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. Browning in the oven

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days. Reheat gently in the oven to maintain the creamy cheese texture.