Name: Classic Savoyard Tartiflette
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs (900 g) waxy potatoes such as Yukon Gold or Charlotte, peeled; 6 oz (170 g) thick-cut smoked lardons or slab bacon, diced; 2 medium yellow onions, thinly sliced; 2 garlic cloves, finely minced; 2 tbsp unsalted butter, plus extra for the dish; 1/2 cup (120 ml) dry white wine such as Apremont or Roussette; 1 whole Reblochon cheese (about 1 lb / 450 g), rind on, sliced horizontally into two rounds; 1 tsp fine sea salt, plus more for the cooking water; 1/2 tsp freshly ground black pepper; 1/4 tsp freshly grated nutmeg

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A hearty Alpine gratin from the Savoie region of France, Tartiflette layers tender potatoes with smoky bacon, sweet onions, and a whole wheel of creamy Reblochon cheese. The cheese melts into a golden, bubbling crust while the white wine underneath cuts through the richness. It is the ultimate cold-weather mountain meal, traditionally paired with a crisp green salad and a glass of dry white Savoie wine.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
38 gFat
18 gSaturated Fat
45 gCarbs
4 gFiber
3 gSugar
28 gProtein
780 mgSodium
950 mgPotassium
280 mgCalcium
3 mgIron
18 mgVitamin C
220 mcgVitamin A

Ingredients

For the potatoes and base

2 lbs (900 g) waxy potatoes such as Yukon Gold or Charlotte, peeled
6 oz (170 g) thick-cut smoked lardons or slab bacon, diced
2 medium yellow onions, thinly sliced
2 garlic cloves, finely minced
2 tbsp unsalted butter, plus extra for the dish
1/2 cup (120 ml) dry white wine such as Apremont or Roussette

For the cheese topping

1 whole Reblochon cheese (about 1 lb / 450 g), rind on, sliced horizontally into two rounds

To season

1 tsp fine sea salt, plus more for the cooking water
1/2 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg

Directions

Preheat the oven to 400°F (200°C) and generously butter a 9×13-inch (3 L) gratin dish.
Place the potatoes in a large pot, cover with cold salted water, and bring to a gentle boil; cook 12 to 15 minutes until just fork-tender, then drain and slice into 1/4-inch (6 mm) rounds.
While the potatoes cook, heat a large skillet over medium heat and add the lardons; fry 6 to 8 minutes until deeply golden and crisp, then transfer to a plate, leaving the rendered fat in the pan.
Melt the butter in the same skillet, add the onions, and cook 8 minutes until soft and translucent; stir in the garlic for 30 seconds, then pour in the white wine and simmer until reduced by half.
Arrange half the potato rounds in the prepared dish, season lightly with salt, pepper, and a pinch of nutmeg, then scatter over half the lardons and the onion mixture.
Top with the remaining potatoes, season again, and finish with the rest of the lardons and onions.
Lay the Reblochon rounds rind-side up over the entire surface to form a continuous cheese lid, and drizzle any reserved bacon fat around the edges.
Bake uncovered for 25 to 30 minutes until the cheese is bubbling, spotted with gold, and the potatoes are completely tender when pierced.
Let the tartiflette rest for 5 minutes so the cheese sets slightly, then serve straight from the dish with cornichons and a sharp green salad on the side.

Cook’s Notes

Choose a raw-milk Reblochon fermier when possible; if unavailable, a young Beaufort or raclette makes a respectable substitute.
Boil the potatoes only until just tender; they will finish cooking in the oven and stay sliceable instead of turning to mush.
Do not skip the white wine reduction, it brightens the dish and balances the richness of the cheese and bacon.
Always bake with the cheese rind facing up so the bloomy rind crisps and flavors the entire gratin.
Leftovers keep 2 days refrigerated and reheat gently in a 350°F (175°C) oven covered with foil for 12 to 15 minutes.

DinnerSavoureux