Description
Tartiflette is a traditional French dish from the Savoy region, known for its creamy, cheesy, and indulgent layers. This recipe combines crispy potatoes, savory bacon, and rich Reblochon cheese to create a heartwarming dish that’s perfect for colder days or a holiday feast. It’s easy to make, yet packed with flavors that will transport you straight to the French Alps.
Ingredients
Units
Scale
- 2 lbs (900g) potatoes, peeled and sliced
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 4 oz (115g) lardons or bacon, diced
- 1/2 cup (120ml) dry white wine
- 1/2 cup (120ml) chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
- 8 oz (225g) Reblochon cheese, cut into small pieces (or Brie as an alternative)
- 1/4 cup (60ml) heavy cream (optional, for extra creaminess)
Instructions
- Prepare the Potatoes:
Preheat the oven to 375°F (190°C). Boil the sliced potatoes in salted water for 10-12 minutes, or until they are just tender. Drain and set aside. - Cook the Bacon and Onion:
In a large skillet, heat the olive oil over medium heat. Add the diced bacon or lardons and cook until crispy, about 5 minutes. Add the sliced onion and cook for another 4-5 minutes, until the onions are soft and golden. - Add the Liquids:
Pour in the white wine and broth, scraping the bottom of the pan to release any browned bits. Add the garlic and thyme, then simmer for 3-4 minutes until the liquid reduces slightly. Season with salt and pepper to taste. - Assemble the Tartiflette:
In a large oven-safe dish, layer the boiled potatoes, then top with the bacon-onion mixture. If using, drizzle with heavy cream for added richness. Scatter the Reblochon cheese pieces evenly on top of the mixture. - Bake the Tartiflette:
Cover the dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 15-20 minutes, until the cheese is melted and bubbly, and the top is golden brown. - Serve:
Let the Tartiflette rest for a few minutes before serving. Garnish with extra thyme or fresh parsley if desired.
Notes
- Reblochon cheese is essential for an authentic Tartiflette, but if you can’t find it, Brie or Camembert can be used as alternatives.
- If you want a richer dish, add an extra layer of cheese between the potato layers.
- Tartiflette can be prepared ahead of time. After assembling, cover and refrigerate for up to 24 hours, then bake as instructed.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg