{"id":90875,"date":"2025-02-27T07:00:00","date_gmt":"2025-02-27T06:00:00","guid":{"rendered":"https:\/\/petit-montagnard.fr\/?p=90875"},"modified":"2025-02-26T22:33:49","modified_gmt":"2025-02-26T21:33:49","slug":"what-is-the-real-recipe-for-tartiflette","status":"publish","type":"post","link":"https:\/\/petit-montagnard.fr\/en\/quelle-est-la-vraie-recette-de-la-tartiflette\/","title":{"rendered":"What's the real recipe for tartiflette?"},"content":{"rendered":"<p><strong>Tartiflette is a traditional Savoyard dish, known for its richness and comforting flavour. Here's a recipe from Le Petit Montagnard. <\/strong><\/p>\n\n\n\n<p><strong>READ MORE: <\/strong><a href=\"https:\/\/petit-montagnard.fr\/en\/recipe-for-making-a-successful-croziflette-with-lardons-and-reblochon-cheese\/\">Recipe: How do you make a successful croziflette with bacon and Reblochon cheese?<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients <\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1.2 kg potatoes (preferably firm-fleshed potatoes such as Charlotte)<\/li>\n\n\n\n<li>200 g smoked bacon<\/li>\n\n\n\n<li>2 onions<\/li>\n\n\n\n<li>1 garlic clove<\/li>\n\n\n\n<li>1 farmhouse Reblochon cheese (about 500g)<\/li>\n\n\n\n<li>10 cl Savoy white wine (optional but recommended)<\/li>\n\n\n\n<li>20 cl double cream<\/li>\n\n\n\n<li>Salt and pepper<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Preparation <\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Preparation of ingredients :<\/strong>\n<ul class=\"wp-block-list\">\n<li>Peel the potatoes and cut into thick slices about 5 mm thick.<\/li>\n\n\n\n<li>Cook in boiling salted water for around 10 minutes, until just tender. Drain and set aside.<\/li>\n\n\n\n<li>Meanwhile, chop the onions and fry in a pan with the lardons until the onions are translucent and the lardons are golden.<\/li>\n\n\n\n<li>Then add the finely chopped garlic and pour in the white wine. Leave to reduce for a few minutes.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Assembling the tartiflette :<\/strong>\n<ul class=\"wp-block-list\">\n<li>Preheat your oven to 200\u00b0C (gas mark 6-7).<\/li>\n\n\n\n<li>Place a first layer of potatoes in a gratin dish.<\/li>\n\n\n\n<li>Cover with some of the onion-bacon mixture, then add a few spoonfuls of cr\u00e8me fra\u00eeche. Season lightly with salt and pepper.<\/li>\n\n\n\n<li>Repeat the operation, alternating layers until all the ingredients have been used up.<\/li>\n\n\n\n<li>Cut the Reblochon in half lengthways, then place the halves on top of the potatoes, rind side up.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Cooking :<\/strong>\n<ul class=\"wp-block-list\">\n<li>Place the dish in the oven and bake for 20 to 25 minutes, until the Reblochon cheese has melted and turned golden.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Service :<\/strong>\n<ul class=\"wp-block-list\">\n<li>Serve the tartiflette piping hot, perhaps with a green salad for a touch of freshness.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">advice <\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Some add a little nutmeg to the cream for a spicier flavour.<\/li>\n\n\n\n<li>The choice of Reblochon is crucial: opt for a quality farmhouse cheese, preferably from <a href=\"https:\/\/www.savoie.fr\/\" target=\"_blank\" rel=\"noopener\">Savoie<\/a>for authentic flavour.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"645\" src=\"https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2023\/08\/Tartiflette-min-1-1024x645.jpeg\" alt=\"Recipe for a successful Tartiflette\" class=\"wp-image-84964\" srcset=\"https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2023\/08\/Tartiflette-min-1-1024x645.jpeg 1024w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2023\/08\/Tartiflette-min-1-300x189.jpeg 300w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2023\/08\/Tartiflette-min-1-768x484.jpeg 768w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2023\/08\/Tartiflette-min-1-1536x968.jpeg 1536w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2023\/08\/Tartiflette-min-1-2048x1290.jpeg 2048w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2023\/08\/Tartiflette-min-1-150x95.jpeg 150w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2023\/08\/Tartiflette-min-1-450x284.jpeg 450w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2023\/08\/Tartiflette-min-1-1200x756.jpeg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Tasty tartiflette is not only served in restaurants (Photo \u00a9 DR)<\/figcaption><\/figure><\/div>\n\n\n<p>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 app\u00e9tit!<\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Tartiflette is a traditional Savoyard dish, known for its richness and comforting flavour. Here's a recipe from Le Petit Montagnard. ALSO READ: Recipe: How to make a successful croziflette with bacon and Reblochon cheese? Ingredients Preparation Advice This tartiflette recipe is faithful to tradition and promises to warm up your heart.<\/p>","protected":false},"author":7,"featured_media":90877,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[295],"tags":[65,257,375],"class_list":{"0":"post-90875","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gastronomie","8":"tag-a-la-une","9":"tag-gastronomie","10":"tag-recettes"},"_links":{"self":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts\/90875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/comments?post=90875"}],"version-history":[{"count":6,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts\/90875\/revisions"}],"predecessor-version":[{"id":92617,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts\/90875\/revisions\/92617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/media\/90877"}],"wp:attachment":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/media?parent=90875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/categories?post=90875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/tags?post=90875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}