Tartiflette

Tartiflette

A hearty Alpine gratin from the Savoie region, built from potatoes, lardons and onions, crowned with a whole Reblochon that melts into a creamy, golden crust. Serve straight from the oven with a crisp green salad and a glass of Savoie white wine.

Prep

15 min

Cook

60 min

Total

75 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •1.2 kg (2 lb 10 oz) waxy potatoes, Charlotte or Belle de Fontenay hold their shape best; Yukon Gold works as a substitute.
• •250 g (½ lb (about 8 oz)) lardons, thick-cut smoked or unsmoked pork belly strips
• •2 whole (2 medium) yellow onions, thinly sliced
• •100 ml (scant ½ cup) dry white wine, Savoie white such as Apremont or Vin de Savoie; any crisp dry white will do.
• •1 whole (1 (about 450 g / 1 lb)) Reblochon cheese, one whole wheel, AOC if possible. Keep the rind on; it carries the flavor.
• •30 g (2 Tbsp) unsalted butter, for greasing and dotting
• •1 tsp fine sea salt
• •freshly ground black pepper, ½
• •1 pinch grated nutmeg, optional, traditional in some kitchens

Steps

1. 1 Preheat the oven to 200°C / 400°F (fan 180°C). Butter a medium gratin dish (about 25 x 20 cm / 10 x 8 in) generously.
2. 2 Scrub the potatoes and cook them in their skins in well-salted boiling water for 12 to 15 minutes, until just tender when pierced with a knife but still firm. Drain, cool just enough to handle, peel, and cut into roughly 5 mm / ¼ in slices.
3. 3 While the potatoes cook, render the lardons in a dry skillet over medium heat for 6 to 8 minutes, until they release their fat and turn lightly golden. Add the sliced onions to the same pan and cook for another 6 to 8 minutes, stirring, until soft and translucent but not browned. Pour in the white wine and let it bubble down for 2 minutes. Season lightly with pepper (the lardons are already salty) and a pinch of nutmeg if using.
4. 4 Slice the Reblochon horizontally through the middle to make two thinner rounds. The rind keeps the cheese from leaking too quickly as it melts.
5. 5 Spread half the potato slices in the buttered dish, season lightly with salt and pepper, and spoon half the lardon-and-onion mixture over them. Repeat with the remaining potatoes and lardons, pressing down gently.
6. 6 Lay the two Reblochon halves, rind side up, over the top so the cheese covers the surface in a single layer. Dot with a few small flakes of the remaining butter.
7. 7 Bake on the middle rack for 25 to 30 minutes, until the cheese is fully melted, bubbling at the edges and lightly golden on top, and the potatoes underneath are piping hot. The center should reach 75°C / 165°F on an instant-read thermometer.
8. 8 Let the tartiflette rest for 5 minutes out of the oven so the melted cheese settles and you can portion it cleanly. Serve hot, in generous scoops, straight from the dish.