What's the real recipe for tartiflette?

Tartiflette is a traditional Savoyard dish, known for its richness and comforting flavour. Here's a recipe from Le Petit Montagnard.

READ MORE: Recipe: How do you make a successful croziflette with bacon and Reblochon cheese?

Ingredients

• 1.2 kg potatoes (preferably firm-fleshed potatoes such as Charlotte)
• 200 g smoked bacon
• 2 onions
• 1 garlic clove
• 1 farmhouse Reblochon cheese (about 500g)
• 10 cl Savoy white wine (optional but recommended)
• 20 cl double cream
• Salt and pepper

Preparation

1. Preparation of ingredients :
   • Peel the potatoes and cut into thick slices about 5 mm thick.
   • Cook in boiling salted water for around 10 minutes, until just tender. Drain and set aside.
   • Meanwhile, chop the onions and fry in a pan with the lardons until the onions are translucent and the lardons are golden.
   • Then add the finely chopped garlic and pour in the white wine. Leave to reduce for a few minutes.
2. Assembling the tartiflette :
   • Preheat your oven to 200°C (gas mark 6-7).
   • Place a first layer of potatoes in a gratin dish.
   • Cover with some of the onion-bacon mixture, then add a few spoonfuls of crème fraîche. Season lightly with salt and pepper.
   • Repeat the operation, alternating layers until all the ingredients have been used up.
   • Cut the Reblochon in half lengthways, then place the halves on top of the potatoes, rind side up.
3. Cooking :
   • Place the dish in the oven and bake for 20 to 25 minutes, until the Reblochon cheese has melted and turned golden.
4. Service :
   • Serve the tartiflette piping hot, perhaps with a green salad for a touch of freshness.

advice

• Some add a little nutmeg to the cream for a spicier flavour.
• The choice of Reblochon is crucial: opt for a quality farmhouse cheese, preferably from Savoiefor authentic flavour.

This tartiflette recipe is faithful to tradition and promises to warm up winter evenings, as well as summer evenings in the mountains. And above all... Bon appétit!