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Authentic Tartiflette Recipe Alternate Text Savoie, France

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

Quick and simple to make, the tartiflette is a perfect winter dish which requires a single specific ingredient — reblochon cheese, produced in Savoie region in Eastern France. The first step is to prepare the potatoes: they can either be cooked in their skin or peeled and fried with onions and bacon in a skillet. The mixture is then braised with white wine and placed in a baking pan with Reblochon cheese. Half the amount of the cheese goes in the mixture, and the other half covers the top following the French gratin technique, which allows the cheese to melt over the top during baking. The baking temperature is usually between 180 and 200˚C, and the dish is served hot with a side of lettuce.

Pair with

Wine Variety

Altesse

Alternate Text France

5.0

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Cooking tips

  • reblochon cheese

    Produced specifically in the French region of Haute-Savoie, reblochon cheese carries the Appellation d'Origine Contrôlée since 1958. Still, it was developed back in the 13th century when the peasants tried to milk their cows for the second time in a row. The milk they got was very fat and thus ideal for cheese-making, and reblochon cheese is still made from that very milk on the same day it is harvested.... Read more
  • potatoes

    Starchy potato varieties are the best choice for tartiflette since they will not release any liquid during baking. There are two options: cooking the potatoes with their skin on or frying peeled potatoes in a pan before blending them with onions and bacon.
  • bacon

    The expression “lardo” which appears in original French recipes for tartiflette is basically smoked bacon cut in thin sticks. Choosing the bacon with more meat or more fat is a matter of personal preference, but the bacon should be smoked since it adds more flavor.
  • optional ingredients

    Mountain ham, smoked salmon, cream, butter, olive oil and duck fat are among the ingredients one can add to tartiflette to alternate its taste. For the ones ready to experiment, there are even sweet-savory variations which include apples and hazelnuts.

Recipe variations

Original Tartiflette

PREP 25min

COOK 20min

READY IN 45min

4.7

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The following is the original version of the tartiflette recipe developed in the 1980s by the Union Interprofessional Reblochon — a group of reblochon cheese manufacturers whose goal was to promote this cheese in the cooking world. The main characteristic of this recipe is that the potatoes are fried rather than cooked, which gives this dish an extra rich flavor.

Ingredients

4 Servings

Original Tartiflette

1 reblochon cheese

1 kg (2.2 lbs) firm-fleshed potatoes

200g (7 oz) smoked bacon

2 large onions

100 ml (1/3 cup + 1 tbsp + 1 tsp) white wine

ground pepper

grated nutmeg (optional)

Preparation

1

Original Tartiflette

Step 1/7

Preheat the oven to 200°C/400°F.

Step 2/7

Peel the potatoes and cut them into pieces. Cut the onions into rings.

Step 3/7

Brown the bacon and onions in a frying pan for 3 minutes. Add the potatoes and fry on medium heat for 20 minutes. Pour in white wine and cook for 5 more minutes. Season with pepper and nutmeg to taste – since the bacon is already salty, there is no need for additional salt.

Step 4/7

Cut the reblochon in half crosswise to get two discs and keep the crust. Cut the bottom disc in pieces, and leave the upper disc whole or cut it into 2-4 pieces, depending on the size of your baking pan.

Step 5/7

Mix potatoes, onions and bacon with reblochon cut in smaller pieces and place in a baking pan. Top it with the remaining reblochon, crust upwards.

Step 6/7

Bake for 15-20 minutes, until the reblochon melts and turns golden brown.

Step 7/7

Serve warm with a side of lettuce.

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