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

- 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
- 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.
- 02
Slice the . Fry the in the until golden, add the , and cook until soft and lightly coloured.
- 03
Add the and let it bubble until almost gone, then gently fold in the and .
- 04
Halve the and rub the cut sides over a baking dish, then spread in the mixture. Drizzle with the if using.
- 05
Cut the in half horizontally and lay both halves on top, rind side up.
- 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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