Tartiflette – usually synonymous with wintry nights and ski resorts, I have no problem with indulging in this rich dish from the French Alps at the beginning of summer. Hiking burns calories too! Trust me, nothing could put a smile on your friends’ faces quicker than seeing that delicious mound of potatoes and bacon drenched in melted Reblochon cheese on the table.
The popular gratin dish is made with sliced potatoes, onions, a good pour of white wine, lardons (or smoked bacon), and a generous dollop of crème fraîche…
…before being topped with half a wheel of Reblochon cheese and placed in the oven. Reblochon is a soft washed-rind and smear ripened cows milk cheese with a nutty, buttery flavor – and it melts like a dream.
Can’t get your hands on Reblochon (it’s unfortunately banned in the US – thank you FDA)? Raclette or a strong triple cream brie should do just fine!
The result is what dreams are made of with a crispy golden layer on top that is a visual stunner. Serve with a light side salad to cut through all that cheese and a chilled Savoie white wine.
The wonderful thing about Tartiflette is how luxurious yet so unpretentious it is. It’s about getting together with friends (preferably after a good day out in the mountains though that’s optional!), the comfort of sharing an indulgent supper and enjoying a good bottle of wine.
I’ll end with a quote from Anthony Bourdain which couldn’t sum it up any better: “Here’s more evidence that you can never have too much cheese, bacon, or starch.”
| Cook Time: | 50 min |
| Total Time: | 75 min |
| Category: | Entree |
| Cuisine: | French |
| Yield: | 6 |
2. Heat the olive oil in a large sauté pan. Sweat the onion over medium-low heat for about 10 minutes, or until translucent. Add the bacon and cook for about 5 minutes longer, until the onion is starting to gild and the bacon just begins to crisp. Drain a bit of the bacon fat from the pan but leave most of it for the potatoes.
3. Add the potatoes and toss to coat well with the onion, bacon and residual bacon fat. Sauté for a few more minutes over medium-high heat. Season with salt and pepper. Add the wine, cover the pan, and reduce the heat to low. Simmer for 10 minutes.
4. Preheat the oven to 475°F/240C°.
5. Rub the inside of a ceramic gratin dish with the garlic and then grease with the duck fat.
6. Add the crème fraîche to the potatoes, stir to combine, and then pour the mixture into the prepared gratin dish. Cut the half wheel of cheese in half again. Place the two pieces on top of the potatoes.
7. Bake in the center of the oven for about 20 minutes, or until the cheese is melted, bubbly, and golden.
8. Remove the tartiflette from the oven and let stand for 5 minutes before serving.
2 tbsp olive oil
1 medium onion, chopped
6 oz/170 g smoked bacon, chopped
Salt and freshly cracked black pepper
1/2 cup/120 ml dry white wine
1 garlic clove, peeled
2 tbsp duck fat or unsalted butter
1/3 cup/75 ml crème fraîche
1/2 wheel (8 oz/225 g) Reblochon de Savoie or Preferes des Montagnes cheese
