Tartiflette
Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of reblochon cheese. It is not, however, a traditional dish and was, in fact, invented and launched only in the 1980s by the Reblochon trade union in an attempt to increase sales of the cheese. Different valleys in the region have different methods of producing tartiflette and there is probably more than one recipe per…
Ingredients
- 1¾ pounds Yukon Gold potatoes (5 or 6 medium-sized ones, all the same size) or waxy boiling potatoes
- 5–6 ounces slab bacon or salt pork, cut into lardons about 1 x ¼ x ¼ inch
- 2 tablespoons butter
- 1 ea. (about 6 ounces) medium onion, finely chopped
- ¼ cup dry white wine or dry vermouth
- 6 tablespoons (¼ cup plus 2 tablespoons) heavy cream
- ½ tsp salt, or to taste
- Pepper, to taste
- ½ pound reblochon cheese
Steps
- Boil potatoes in their skins exactly 20 minutes, until just beginning to get tender. Do not overcook. Rinse with cold water.
- While still warm, peel the potatoes. Slice about ⅓-inch thick with a large, sharp knife. Cut the slices into rough cubes.
- Slice the slab bacon or salt pork about ¼-inch thick. Cut into lardons about ¼-inch across.
- Melt the butter in a large sauté pan. Cook the lardons over medium-high heat until crisp and golden brown.
- Remove the lardons with a slotted spoon. Leave the fat in the pan.
- Preheat the oven to 350 °F.
- Cook the onions in the bacon fat over medium heat, stirring often, until wilted and slightly golden.
- Drain the onions in a strainer, pressing with a spoon to remove fat.
- Pour off the fat in the pan. Return the bacon and onions. Add the wine. Cook over high heat until nearly evaporated.
- Add the diced potatoes. Cook about a minute, stirring constantly, until mixed.
- Add the cream and salt and pepper to taste (at least ½ teaspoon salt). Stir 1 minute.
- Lightly butter a 10–11-inch earthenware baking dish. Add the potato mixture. Smooth the surface.
- Cut the Reblochon in two across the top into two half-moons. Set one piece aside.
- Score the crust of the remaining half about every inch, including its side. Slice horizontally through its center into two half-moon pieces.
- Place the two pieces crust side up on the potatoes, forming a circle.
- Cover the dish tightly with aluminum foil. Bake in the center of the oven, 1 hour.
- Remove the foil. Stir the cheese, including the crust, into the potatoes.
- Broil 5–6 inches from the heat until golden brown on top.
Notes from the original
- Use potatoes that are all the same size so that they will cook evenly.
Source. Adapted from “Cookbook:Tartiflette” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Tartiflette and Fried Ham.jpg by User:Hayford Peirce, Attribution, via Wikimedia. Resized; otherwise unchanged.