Tartiflette Recipe: Food for Keeping Warm in Winter
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If you are an expat living in France, you may have tasted or heard of Tartiflette and other traditional seasonal dishes such as Pot au Feu, Bouillabaisse, Cassoulet or Boeuf Bourguignon. And you’ll also be aware of the importance of cheese and the incredible choice of different fromages to discover and taste.
Tartiflette is a comforting dish from the picturesque Haute-Savoie region in France. Perfect for a cosy winter meal with family or friends, this recipe serves five people and combines the earthy flavours of potatoes, the savoury notes of bacon, and the richness of creamy Reblochon cheese.
Here’s how you can bring a taste of the French Alps to your table:
Ingredients
- 300g potatoes per person (approximately 1.5 kg total)
- 3 large onions
- 250g lardons or chunky bacon pieces
- 1 Reblochon cheese
- 200g crème fraîche
Cooking Instructions
Boil the Potatoes: Start by cooking the potatoes in their skins in boiling water until they are tender. This usually takes about 20-25 minutes, depending on the size of the potatoes.
Peel and Cool: Once the potatoes are cooked, peel them while they are still warm. This makes the peeling process easier. Then, set them aside to cool.
Sauté the Onions: In a large frying pan, sauté the onions over medium heat for about 5 minutes. The goal is to soften them without browning.
Add the Lardons: Add the lardons or bacon pieces to the onions and continue cooking for another 15 minutes. This will allow the flavours to meld together and the bacon to render its fat.
Slice the Potatoes: Cut the cooled potatoes into thin rounds. You want them to be thin enough to cook evenly in the oven but not so thin that they fall apart.
Sauté the Potatoes: In a second frying pan, sauté the potato rounds in a little duck fat or oil until they are slightly browned. This step adds a lovely crispiness to the potatoes.
Assemble the Tartiflette
- First Layer: In an oven-proof dish, arrange a layer of the sautéed potatoes.
- Onion and Bacon Mix: Spread the onion and lardons mixture evenly over the potatoes.
- Second Layer: Add the remaining potatoes on top of the onion mix.
Add the Cheese: Slice the Reblochon cheese and arrange the slices over the top layer of potatoes, ensuring they cover the surface evenly.
Top with Crème Fraîche: Spoon the crème fraîche over the cheese, spreading it gently to create a creamy topping.
Bake: Place the dish in a pre-heated oven at 220°C (425°F) and bake for 40 minutes. The cheese should be melted and bubbly, and the top should be golden brown.
Serving Suggestions
Tartiflette is a classic hearty dish that pairs nicely with a crisp green salad and a glass of white wine from the Savoie region. Enjoy it with friends and family for a satisfying winter meal that captures the essence of French living and cuisine.
Bon Appétit and Merry Christmas from France
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