Tartiflette is a baked gratin of potatoes, onions (or shallots), lardons (bacon), wine, cream and cheese, a staple of all ski lodge or chalet suppers. The dish originates from the Savoy (Savoie) region of France, famous for its skiing resorts, hosting the Winter Olympics, cheese and charcuterie. The region was annexed by France as late as 1860, and even now it retains a very distinct and independent character. It’s a beautiful part of eastern France, where the snowy mountains dominate the landscape.
This is my adapted version of this classic dish. I discovered the recipe on the back of a box of Reblochon cheese; the cheese is the main protagonist in this delectable Savoyard recipe. Reblochon is made with cow’s milk, it’s soft washed cheese with a rind, similar to Brie or Camembert. It has a delightful nutty taste and melts like a dream creating an unctuous and creamy cheese sauce.
There really isn’t another dish that is as comforting as Tartiflette on a cold winter’s day. The combination of soft potatoes, crisp lardons, golden onions all bound in a silky cheese sauce with a tasty, crunchy golden-brown topping is heaven in a bowl. It’s well worth the effort hunting out a large Reblochon cheese too, although Brie or Camembert will work if the cheese hunt proves too hard.
Vegetarians can of course omit the lardons (bacon) and perhaps add some fried mushrooms.
Tartiflette Savoyarde Recipe
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
1.2kg potatoes, peeled and cut into quarters
200g smoked lardons (or smoked streaky bacon cut into small pieces)
2 large pink or red onions, peeled and diced (or 10 pink shallots)
2 cloves garlic, peeled and finely diced
150mls dry white wine
1 x 500g Reblochon cheese
6 tablespoons crème fraiche
salt and pepper
A classic “Ski Lodge” dish that originates from the Savoie region of France; smoky lardons are mixed with onions, potatoes and cubes of creamy melted Reblochon cheese that results in an unctuous and deliciously rich “comfort food” dish – the perfect meal after a day out on the slopes.
The dish can be part-cooked (as in the potatoes boiled and the onions and bacon fried) and assembled, but it can then be popped in the fridge until you need to bake it – just remember to take it out half an hour beforehand to bring it to room temperature – this makes it a fabulous recipe to have prepared for any family supper, especially handy for after work or over the weekend.
Directions for making tartiflette
1. Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.
2. Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.
3. Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent.
4. Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.
5. Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.
6. Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes.
7. Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with salt (not too much as the lardons are salty) and pepper.
8.Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.
9. Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.
By Karen Burns-Booth of award winning food blog Lavender and Lovage where you’ll find loads more fabulous recipes!
More alpine recipes to enjoy
Raclette – a cheesy classic
Reblochon pie – utterly irresistible