🇫🇷 French recipesDinner

Tartiflette

By Groceree

Also known as Tartiflette Savoyarde

Waxy potatoes, smoked lardons and onions cooked in white wine, then baked under a whole Reblochon, split in half so its rind melts over the top. Savoy ski-resort food for after a long day in the cold.

Last updated

A baking dish of potatoes and bacon covered by a melted golden Reblochon cheese with its rind
Servings
4 servings
Prep
20 min
Cook
55 min
Total
1 h 20 min

Ingredients

  • waxy potatoes1 kg
  • smoked bacon lardons200 g
  • onions2
  • butter20 g
  • dry white wine100 ml
  • Reblochon1
  • double cream (optional)100 ml
  • garlic cloves1
  • black pepper½ tsp

Instructions

  1. 01

    Heat the oven to 200°C. Boil the whole in their skins until just tender, about 20 minutes. Peel while warm and slice thickly.

  2. 02

    Slice the . Fry the in the until golden, add the , and cook until soft and lightly coloured.

  3. 03

    Add the and let it bubble until almost gone, then gently fold in the and .

  4. 04

    Halve the and rub the cut sides over a baking dish, then spread in the mixture. Drizzle with the if using.

  5. 05

    Cut the in half horizontally and lay both halves on top, rind side up.

  6. 06

    Bake for 20 to 25 minutes until the cheese has melted over everything and the rind is golden. Serve hot.

Notes

  • Use Reblochon, rind and all; the rind gives the nutty, earthy flavour.
  • Waxy potatoes hold their shape; floury ones collapse into mash.
  • Created in the 1980s by the Reblochon trade body, based on an older dish called péla.
  • In Savoy it comes to the table with a green salad, cornichons and cured ham.

Nutrition per serving

Calories
780 kcal
Protein
32 g
Carbs
42 g
Fat
52 g

Estimated from the ingredients.

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