Tartiflette
Tartiflette is a hearty dish from the French Alps, featuring layers of creamy reblochon cheese, potatoes, and smoky lardons. It's a comforting meal perfect for sharing after a day on the slopes or a chilly evening at home.
French · 60 min · 4 servings · eats_inès
Ingredients
- 1 kg potatoes, peeled and sliced
- 250 g reblochon cheese, sliced
- 200 g lardons (or bacon, diced)
- 1 onion, diced
- 2 cloves garlic, minced
- 200 ml heavy cream
- 100 ml white wine
- to taste salt
- to taste black pepper
- to taste fresh thyme, for garnish
Method
- Preheat the oven to 180°C (350°F).
- In a large pot, boil the sliced potatoes in salted water for about 10 minutes until slightly tender but not fully cooked. Drain and set aside.
- In a frying pan, cook the lardons over medium heat until crispy. Add the diced onion and minced garlic, cooking until the onion is translucent.
- Pour in the white wine and let it simmer for a few minutes, then add the heavy cream and season with salt and black pepper.
- In a baking dish, layer half of the potatoes, followed by the lardon mixture, then the remaining potatoes on top.
- Place the sliced reblochon cheese over the potatoes, skin side up.
- Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown.
- Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh thyme.