Tartiflette

Name: Tartiflette
Total time: 75 min
Yield: 10 servings
Cuisine: French
Ingredients: 2.5 lbs waxy potatoes (peeled); 1 whole Reblochon cheese (about 1 lb); 1/2 lb smoked bacon lardons; 2 large onions (thinly sliced); 1/2 cup dry white wine; 2 tbsp crème fraîche; 1 clove garlic

A hearty Savoyard mountain dish: tender potatoes, smoky lardons, and white wine blanketed in melted Reblochon cheese — après-ski comfort food.

75 minutes

Serves 10

Main

Contains common allergens

Dairy

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Instructions

6 steps

1
Boil the whole potatoes in salted water until just tender (about 20 minutes). Drain, let cool slightly, and slice into 1/4-inch rounds.

2
Preheat the oven to 400°F (200°C). Rub a gratin dish with the cut side of a garlic clove.
3
In a large skillet, fry the bacon lardons over medium heat until crispy. Add the sliced onions and cook in the bacon fat until soft and translucent.
4
Pour the white wine into the skillet to deglaze, scraping up any browned bits. Simmer until the wine has mostly evaporated, then stir in the crème fraîche.
5
Layer half the sliced potatoes in the prepared dish. Top with the onion and bacon mixture, then the remaining potatoes.
6
Cut the Reblochon cheese in half horizontally (like a bagel) and place the halves crust-side up on top of the potatoes. Bake for 20-25 minutes until the cheese is completely melted, bubbling, and golden brown.

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