Tartiflette is one of our favourite things to cook and serve to our guests (and, of course, eat ourselves)! It always goes down a treat, and whenever we go home friends and family want us to make it for them!
It’s a fantastic local Savoyard dish and a staple throughout French ski resorts. Made up of potatoes, lardons and melted cheese, what is there not to love? …I believe the answer you are looking for here is “nothing!”
Although the main ingredients stay the same, the recipe for tartiflette can vary; some add cream, some don’t use garlic. Everyone has their own way of cooking tartiflette, and we thought we’d share our recipe with you. The dish uses reblochon cheese, a cheese made from cows milk in the Savoie region of France. If you’re struggling to get hold of reblochon in the UK, a mix of Gruyere and brie will work just as well.
This recipe makes one large tartiflette, and serves roughly 6 people.
1kg large Charlotte potatoes, peeled
2 shallots/1 large onion, finely chopped
1 garlic clove, crushed
100ml white wine
1 whole Reblochon cheese, sliced
Black pepper and salt
Pre-heat the oven to 180C (fan oven).
Boil the potatoes in salted water until cooked, but still hold their shape (about 10 minutes depending on the size of the potatoes, you can test by pricking with a knife, if the potato slides off easily, it is done). Drain potatoes and leave to cool.
Add the lardons to a hot frying pan, then add the chopped shallots and garlic and fry until slightly browned. Season with pepper, then deglaze the pan with white wine and continue to cook until most of the wine has cooked off.
Slice the potatoes thinly and then begin to layer into a large oven proof dish (I sue my favourite blue lasagne dish) with the lardons. I usually do a thin layer of potatoes on the bottom followed by half the lardon mixture, another layer of potatoes, the rest of the lardons and then a final layer of potatoes, but really you can layer them however you want!
Pour over the cream and season with plenty of black pepper.
Slice the Reblochon cheese and cover the layered potatoes with the slices.
Bake in the oven for about 30-40mins, or until the cheese is golden and bubbling on top.
Serve with a fresh green salad dressed with balsamic vinegar and olive oil, cornichons (mini gherkins), charcuterie (we like a mix of jambon cru, coppa, rossette de lyon, ham and saucission) and plenty of French bread for dipping!
Now you can cook up a little taste of the Alps at home!