artiflette is a sumptuous and comforting dish from the Savoy region of France, perfect for those who love the hearty combination of potatoes, cheese, and bacon. This indulgent recipe features layers of tender potatoes, savory lardons, and onions, all smothered in creamy Reblochon cheese and baked until golden and bubbly. Tartiflette is a celebration of rustic Alpine flavors, offering a warm and satisfying meal that’s especially welcome during the colder months. Whether enjoyed after a day on the ski slopes or as a cozy dinner at home, Tartiflette is a true delight for anyone seeking the comforting embrace of French mountain cuisine.
AuthorJulia ForesekCategoryFrench, Main CourseDifficultyIntermediateCook the Potatoes:
Boil the sliced potatoes in salted water until just tender but not falling apart, about 10-15 minutes. Drain and set aside.
Sauté Lardons and Onion:
In a large skillet, cook the lardons or bacon over medium heat until they start to release fat. Add the sliced onion and cook until softened and golden, about 10 minutes. Add the minced garlic and cook for another 2 minutes.
Deglaze with Wine:
Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits. Cook until the wine is reduced by half.
Assemble the Tartiflette:
Preheat your oven to 375°F (190°C).
In a baking dish, layer half the potatoes, season with salt, pepper, and a pinch of nutmeg. Top with the lardon-onion mixture, then add the remaining potatoes.
Place the Reblochon slices, rind up, on top of the potatoes, covering the surface.
Bake:
Bake in the oven for about 20-25 minutes, or until the cheese is bubbly and lightly browned.
Serve:
Garnish with fresh parsley and serve hot, directly from the baking dish.
Ingredients
Directions
Cook the Potatoes:
Boil the sliced potatoes in salted water until just tender but not falling apart, about 10-15 minutes. Drain and set aside.
Sauté Lardons and Onion:
In a large skillet, cook the lardons or bacon over medium heat until they start to release fat. Add the sliced onion and cook until softened and golden, about 10 minutes. Add the minced garlic and cook for another 2 minutes.
Deglaze with Wine:
Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits. Cook until the wine is reduced by half.
Assemble the Tartiflette:
Preheat your oven to 375°F (190°C).
In a baking dish, layer half the potatoes, season with salt, pepper, and a pinch of nutmeg. Top with the lardon-onion mixture, then add the remaining potatoes.
Place the Reblochon slices, rind up, on top of the potatoes, covering the surface.
Bake:
Bake in the oven for about 20-25 minutes, or until the cheese is bubbly and lightly browned.
Serve:
Garnish with fresh parsley and serve hot, directly from the baking dish.
Perfect Wine Pairing:
- Savoie White Wine: A crisp white wine from Savoie, like Apremont or Roussette, complements the tartiflette’s richness.
- Alternative: A light red wine, such as Gamay or Pinot Noir, can also pair nicely, providing a fruity contrast to the dish’s creamy and savory flavors.
