Tartiflette is once again one of those typical winter cheese dishes from Savoie (another is the famous Vacherin), which is very easy to prepare, yet instantly creates a cozy winter atmosphere, filled with the aroma of melted cheese and making the prospect of a cold winter suddenly seem milder. That is why we love tartiflette so much and look forward every year to the return of its rightful season.
You can compare tartiflette to an oven-baked farmer's breakfast with lots of delicious cheese, but I see it more as an ode to Reblochon and visually it reminds me of a hearty Tarte Tatin ...
You should allow for a whole Reblochon for four people – half is enough for two. And if the Reblochon happens to be sold out, tartiflette can also be prepared very well with its big sister, Manigodine.
Ingredients (for 4 people):
- 1 Reblochon
- 6 - 8 potatoes, depending on size and preference
- 2 onions
- Bacon (optional)
- Crème épaisse or crème fraîche (optional)
- Salt and pepper
The following video explains all the steps in 3 minutes. Below that you will find the recipe again in a clear text format. Have fun cooking it!
Preparation:
- Preheat the oven to 200°C and boil the potatoes.
- Dice the bacon and fry it in a pan without oil. Cut the onions and also fry them until they are nicely golden brown.
- Cut the cooked potatoes (cooked here means: al dente, because they are going into the oven in a moment) into slices and fry them along with the onions and bacon.
- Optionally add some crème fraîche or épaisse and turn off the heat. Opinions differ when it comes to using crème fraîche or épaisse. We have tried both and the pure version tastes more savory and is creamier. The version with crème fraîche or épaisse is more liquid and slightly less savory, but also very delicious. As so often, it is not a question of right or wrong, but simply of taste.
- Put the potatoes, onions and bacon in an ovenproof dish.
- Cut the Reblochon lengthwise and place it on top with the rind facing up, so that the soft inside rests on the warm potatoes. Optionally, you can also quarter the Reblochon half. This may make it easier to spread over the dish.
- Now put the whole thing in the oven and bake for approx. 20 minutes until the cheese has melted and the rind is nicely golden brown and crispy and your kitchen is filled with a savory cheese aroma.
- By now at the latest, you should also pour yourself a glass of Jongieux, which is not on the ingredients list, but absolutely belongs with it.
- A green salad with a nicely tart vinaigrette tastes particularly good with it and balances out the savory richness of the tartiflette with its freshness and crunch. Bon appétit!
Our wine recommendation: naturally a vin de Savoie, such as the light and beautifully fresh Jongieux Blanc by Eugène Carrel.
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