Classic French Tartiflette Recipe

Ingredients

1.2 kg waxy potatoes
200 g smoked bacon
1 large onion
3 cloves of garlic
300 ml dry white wine
200 ml heavy cream
1 Reblochon cheese (about 450 g)
2 tablespoons olive oil
Salt to taste
Pepper to taste

Steps and instructions

Preheat your oven to 200°C (392°F).
Peel the potatoes and cut them into thin slices. Boil them in salted water until they are just tender but not fully cooked. Drain and set aside.
Cut the bacon into small pieces. Peel and finely chop the onion and garlic.
In a large frying pan, heat the olive oil and add the bacon, onion, and garlic. Cook until the onion is soft and the bacon is crispy.
Add the potatoes to the pan and mix well. Pour in the wine and let it simmer until the wine has almost completely evaporated.
Pour the heavy cream over the mixture, season with salt and pepper, and mix well.
Cut the Reblochon cheese in half horizontally. Place one half of the cheese, crust side up, on top of the potato mixture.
Transfer the mixture to a baking dish and top with the other half of the cheese, crust side up.
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and golden.
Let the tartiflette rest for a few minutes before serving.

Tools for making

Peeler - Used to peel the potatoes.
Knife - Needed to cut the potatoes, bacon, onion, and garlic.
Large frying pan - Used to cook the bacon, onion, and garlic mixture.
Baking dish - Used to bake the tartiflette in the oven.
Spatula - Used for mixing and transferring the potato mixture.
Oven - Needed to bake the tartiflette at 200°C (392°F).

Recipe variations

Vegetarian Variation: Substitute the bacon with mushrooms, such as cremini or shiitake, for a meat-free version.
Smoked Salmon Tartiflette: Replace the bacon with smoked salmon for a unique twist on the traditional recipe.
Chicken Tartiflette: Add cooked chicken, diced or shredded, to the potato mixture for a heartier version.
Spicy Tartiflette: Add some chopped chili peppers or a sprinkle of cayenne pepper to give the dish a spicy kick.
Herb-infused Tartiflette: Incorporate herbs such as thyme, rosemary, or sage into the potato mixture for added flavor.
Vegetable Tartiflette: Add a variety of roasted vegetables, such as bell peppers, zucchini, and eggplant, to the potato mixture.
Gluten-free Tartiflette: Use gluten-free flour or breadcrumbs as a substitute for regular flour to make the dish suitable for those with gluten sensitivities.
Blue Cheese Tartiflette: Replace the Reblochon cheese with a creamy blue cheese, such as Roquefort or Gorgonzola, for a different flavor profile.

Recipe overview

Welcome to our detailed recipe for the Tartiflette, a traditional dish from the Savoy region in the French Alps. If you're a fan of potatoes, cheese, and bacon, then this comforting, hearty dish is sure to become a new favorite! This recipe calls for a unique ingredient called Reblochon cheese, a soft washed-rind cheese which gives this dish its signature creamy texture and robust flavor. Combined with crispy bacon, tender potatoes, and a hint of onion and garlic, the result is a rich and indulgent dish, perfect for cold winter nights. The Tartiflette is finished in the oven until the cheese is melted and golden, creating an irresistible cheesy crust. This recipe does require a bit of preparation, but the steps are straightforward and the result is well worth the effort. So let's get started on your journey to create this delicious French classic!

Common questions

Can I use a different type of cheese? - While Reblochon cheese is traditionally used in Tartiflette, you can experiment with other types of cheese with similar melting properties. However, keep in mind that using a different cheese may alter the flavor and texture of the dish.
Can I make Tartiflette in advance? - Yes, you can prepare the Tartiflette in advance by following all the steps until it is ready to be baked. Simply cover and refrigerate until you are ready to bake it. When you're ready, bake it according to the recipe instructions.
Can I freeze Tartiflette? - While Tartiflette can be frozen, it is best enjoyed fresh. Freezing may affect the texture and taste of the dish. If you do choose to freeze it, make sure to thaw it completely before reheating.
Is there a vegetarian version of Tartiflette? - Yes, you can make a vegetarian version of Tartiflette by omitting the bacon and using alternative ingredients like mushrooms or plant-based bacon substitutes for added flavor.
Can I substitute the white wine? - If you prefer not to use white wine, you can substitute it with vegetable or chicken broth for a different flavor profile. Just be aware that it will alter the taste of the dish.
What should I serve with Tartiflette? - Tartiflette is often served with a side salad, crusty bread, or pickles to balance the richness of the dish. It pairs well with a light green salad or a tangy vinaigrette.

Serving dishes and utensils

Baking dish - A dish large enough to hold the tartiflette mixture and fit in the oven.
Chef's knife - A sharp knife for peeling potatoes, chopping onions, and slicing bacon.
Cutting board - A sturdy surface for safely cutting ingredients.
Frying pan - A large pan for cooking the bacon, onion, and garlic.
Spatula - A utensil for mixing and flipping ingredients in the frying pan.
Potato peeler - A tool for removing the skin from the potatoes.
Potato slicer - A tool for slicing the potatoes into thin, even slices.
Saucepan - A pot for boiling the potatoes.
Oven - A kitchen appliance for baking the tartiflette.

Origin stories

Tartiflette, a hearty dish hailing from the Savoie region in the French Alps, was not born from age-old tradition as one might believe. In a twist as surprising as the first bite of melting Reblochon cheese, this beloved dish was actually conceived in the 1980s! The Union Interprofessional Reblochon, a group representing Reblochon cheese producers, invented Tartiflette in an effort to boost sales of their cheese. They based the recipe on an older, traditional dish called "péla", a gratin made with potatoes and onions, and added their own creamy Reblochon. The result? A warming dish quickly embraced by both locals and tourists, that now holds an iconic status in French mountain cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.