Tartiflette: The Comforting Dish of Savoie
Tartiflette is a staple of Savoie gastronomy, known for its richness and conviviality. This emblematic dish, often enjoyed in winter after a day on the slopes, is a real treat for cheese lovers and mountain cuisine enthusiasts.
Made from potatoes, onions, bacon lardons, and, above all, reblochon, a soft cheese with a washed rind from Savoie, tartiflette is an explosion of generous flavors. The reblochon, melted over the potato gratin, adds a creamy texture and a savory taste that gives this dish its unique character.
The traditional recipe consists of sautéing the onions and lardons before mixing them with the previously cooked potatoes. The whole is then covered with generous slices of reblochon, which melt perfectly during baking in the oven, forming an irresistible golden crust.
Served piping hot, tartiflette is often accompanied by a green salad to bring some freshness to this rich preparation. A good glass of Savoie white wine, such as Apremont or Roussette, also pairs wonderfully with this comforting dish.
Originating from the Aravis, this recipe is inspired by the “péla,” a traditional potato gratin from Savoie peasants. Tartiflette, more modern, was popularized in the 1980s to showcase reblochon but quickly won the hearts of food lovers across France and beyond.
Ingredients (serves 4):
- 1 Reblochon
- 800 g potatoes
- 200 g smoked bacon
- 10 cl fresh cream
- Onion, butter, salt, pepper, thyme
- 3 glasses of white wine
Tartiflette recipe:
- Cook the potatoes for 20 minutes, peel and chop the onions.
- Cut the smoked bacon into small cubes and sauté with the onions in butter.
- Add a glass of white wine (or more according to taste), and let reduce.
- Peel and slice the potatoes.
- Add the sliced potatoes to the onion/bacon mixture, and incorporate two more glasses of wine along with a sprig of thyme. Let reduce.
- Put this mixture into an ovenproof dish alternating with a bit of fresh cream.
- Lightly scrape the skin off the Reblochon (without removing too much) and cut it in half horizontally, then into slices.
- Salt, pepper, and place the slices of Reblochon over the potatoes.
- Bake in the oven for 15 minutes at 180°C, until the top is golden.
- Serve hot accompanied by a green salad
Recommended wine: a Savoie Apremont white
A simple, warm, and authentic dish, tartiflette embodies the generous spirit of Savoie and its mountains.
Another recipe: Angie’s Tartiflette
