Traditional Savoyard Tartiflette
by Tavolino
A comforting and hearty dish, perfect for winter, combining tender potatoes, smoked bacon lardons, caramelized onions, all coated in cream and gratinated with melting Reblochon cheese.
Ingredients
- Firm-fleshed potatoes (e.g., Charlotte, Amandine) 1.2 kg
- Reblochon de Savoie PDO (green label) 1 (approx. 500g)
- Smoked bacon lardons (diced, smoked pork belly) 250 g
- Yellow onions 3 (sliced)
- Garlic cloves 2 (minced)
- Dry white wine (e.g., Apremont, Abymes) 12 cl
- Heavy cream 30% 250 ml
- Freshly ground pepper to taste
- Salt to taste
Preparation
- 1
Preheat your oven to 200°C.
- 2
Peel 1.2 kg of potatoes, wash them, and slice them into rounds.
- 3
Cook the potatoes in boiling salted water for 15 minutes.
- 4
Drain the potatoes and set them aside.
- 5
Slice 3 yellow onions and mince 2 garlic cloves.
- 6
In a frying pan, sauté 250 g of smoked bacon lardons.
- 7
Add the sliced onions to the lardons and sauté for 5 minutes.
- 8
Add the minced garlic to the pan.
- 9
Pour in 12 cl of dry white wine and let it reduce for 3 minutes.
- 10
Rub a baking dish with a garlic clove cut in half.
- 11
Arrange half of the potatoes at the bottom of the dish.
- 12
Spread the bacon, onion, and garlic mixture on top.
- 13
Cover with the remaining potatoes.
- 14
Pour 250 ml of heavy cream 30% over everything and season with pepper to taste.
- 15
Cut 1 Reblochon de Savoie PDO in half horizontally.
- 16
Place the Reblochon on the potatoes, rind side up.
- 17
Bake the dish for 20 minutes until the cheese is melted and golden.