Tartiflette Recipe

One of my favorite cozy dishes, Tartiflette, is rich in savor and perfect for sharing. The recipe features waxy potatoes, which hold their shape beautifully, combined with the savory lardons or bacon.

I love how onions add sweetness and balance with the depth of garlic. A splash of dry white wine adds complexity, while the nutty, creamy Reblochon elevates the dish to another level.

Crème fraîche adds a layer of almost unreal creaminess. I season simply with salt and pepper, letting the ingredients shine.

Butter is essential. Grease the whole dish with butter for a nearly perfect golden crust.

Ingredients

Potatoes that are waxy: These have a lot of carbs.

Because of this, they have a smooth texture and are a hearty base for many dishes.

Lardons or bacon, diced: Adds flavorful umami and brings protein and fat to the dish.

Onions: When cooked, they deliver a tender texture, natural sweetness, and deep flavor.

White wine with a dry profile: Supplies acidity that counters the mouthfeel of cream, heightening the richness of the flavor in the finished dish.

Reblochon cheese, a key ingredient providing creamy richness and a distinctive nutty flavor, is the highlight of this dish.

Garlic: Infuses an amazing depth of aroma and a subtle intensity that makes everything better.

Crème Fraîche: Provides creaminess with a smooth tang that finishes the dish.

Ingredient Quantities

• 1.5 kg waxy potatoes
• 250 g lardons or diced bacon
• 2 medium onions, thinly sliced
• 250 ml dry white wine
• 1 whole Reblochon cheese (about 500 g)
• 2 cloves garlic, minced
• 200 ml crème fraîche
• Salt, to taste
• Black pepper, to taste
• Butter, for greasing

Instructions

1. Set your oven to 180°C (350°F). Take a large baking dish and prepare it with butter.

2. Strip the spuds and slice them thickly. Plunge them into a pan of boiling, salted water. Simmer until they are just tender but still hold their shape, about 10-15 minutes. Drain well and set aside.

3. In a broad pan, fry the lardons or chopped bacon. They’re fried in medium heat and often take longer to get really crispy. When they have, remove them from the pan and set aside. You’ll want to keep the rendered fat in the pan for the next step.

4. The sliced onions go into the pan with the bacon fat, and they cook until soft and translucent. I add the minced garlic and let it sizzle for another minute.

5. With the onions and garlic, pour in the white wine and let it simmer until reduced by half.

6. Replace the bacon in the pan and mix everything well. Add salt and ground black pepper to taste.

7. Put half of the sliced potatoes into the prepared baking dish. Top with half of the mixture of onions and bacon.

8. Spoon half of the fresh cream over the mixture. Cut the Reblochon in half horizontally and lay it, rind-side up, on top.

9. Layer the remaining potatoes, onion and bacon mix, crème fraîche, and the Reblochon cheese again.

10. Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray. Spread half the tortilla strips in the bottom of the dish. Top with a layer of half the beans, half the cheese, and half the salsa. Repeat the layers, starting with the tortilla strips. Finish by topping the dish with remaining cheese and salsa. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Let it cool slightly before serving.

Equipment Needed

1. Oven
2. Large baking dish
3. Butter knife or brush (for greasing)
4. Peeler or paring knife (for potatoes)
5. Sharp knife (for slicing potatoes and onions)
6. Cutting board
7. Large pot (for boiling potatoes)
8. Large pan or skillet (for frying lardons/bacon and onions)
9. Slotted spoon or spatula (for removing bacon)
10. Wooden spoon or spatula (for stirring)
11. Measuring jug or cup (for wine and crème fraîche)
12. Grater or cheese knife (for Reblochon, if needed)
13. Colander or sieve (for draining potatoes)
14. Stove or cooktop (for boiling and frying)

FAQ

• What type of potatoes should I use for Tartiflette?Choose waxy potatoes, for they hold their shape beautifully during cooking and give the best texture to this dish.
• Can I substitute the Reblochon cheese with another type?In the best of all possible worlds, you would use Reblochon. It’s a unique cheese that has a flavor and creaminess that are hard to replicate. A good substitute would be a soft cheese with an earthy flavor, like Brie or Camembert.
• Is there a non-alcoholic substitute for the dry white wine?Chicken or vegetable broth works well, with a splash of white wine vinegar to give it a similar flavor profile to what you’d get with the broth and wine combo.
• Can Tartiflette be prepared in advance?Indeed, you can put it together a day before, chill it, and bake when you are ready to serve. Because of the chilled state, if you do this, it may take longer to bake.
• What can I serve with Tartiflette?Because tartiflette is rich and hearty, simple green salads or steamed vegetables serve as perfect complementary sides.
• How do I get a crispy top layer?Finish under the broiler for a few minutes to achieve a top that is crispy, closely monitoring to avoid burning.

Substitutions and Variations

Yukon Gold potatoes can replace 1.5 kg waxy potatoes.
Pancetta or smoked ham can be used instead of 250 g lardons or diced bacon.
For a non-alcoholic version, you can substitute 250 ml of dry white wine with chicken or vegetable broth.
If Reblochon is unavailable, one can substitute it with Brie cheese or Camembert in equal amounts.
You can substitute sour cream for crème fraîche in a recipe. Another substitution is a mixture of heavy cream and a bit of lemon juice.