Name: Tartiflette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 servings
Cuisine: French
Ingredients: 500 g Reblochon cheese; 1 clove Garlic (to taste); 1 piece Onion; 1 Lard or butter; 400 g Potatoes; 1 White wine (a splash to deglaze/cook)

Ingredients

500 g Reblochon cheese
1 clove Garlic (to taste)
1 piece Onion
1 Lard or butter
400 g Potatoes
1 White wine (a splash to deglaze/cook)

Accompaniments

Fresh green salad (with a mustard vinaigrette to cut through the richness).
Crusty rustic bread (baguette style).
Dry white Savoie wine or, for an authentic experience, a local digestif such as Génépi.

Directions

Step 1

Cook the potatoes: Peel and boil the potatoes in salted water until tender yet firm. Then, slice them into rounds.
Step 2

Sauté: In a skillet with butter or lard, sauté the minced garlic and thinly sliced onion until caramelized. Add the bacon (if using) and cook until crispy.
Step 3

Assemble the gratin: In a buttered baking dish, arrange a layer of potato slices, followed by the sautéed onion and bacon mixture.
Step 4

Add wine and cheese: Drizzle with a splash of white wine and place the Reblochon cheese on top with the rind facing up.
Step 5

Bake: Place in an oven preheated to 200°C (400°F) until the cheese is completely melted, bubbling, and golden brown on top.

Notes:
Tartiflette is not an ancient recipe; it was created in the 1980s by Reblochon cheese producers to boost sales, based on a traditional dish called "péla".

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Tartiflette

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