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1 hour
4 peopleAbout this dish
Sliced potatoes baked with lardons, onions, white wine, crème fraîche and a whole Reblochon cheese melted over the top. Tartiflette comes from Savoie, in the French Alps, but the dish as we know it is fairly recent: it took off in the 1980s when Reblochon producers promoted it, building on older Savoyard potato and cheese dishes. It is a winter meal, and heavy enough that a green salad next to it is welcome.
Ingredients
Preparation
Peel and slice the potatoes into thick rounds, then boil in salted water for about 15 minutes until just tender. Drain.
Meanwhile, melt the butter in a large pan and cook the sliced onions until soft, about 5 minutes.
Add the lardons to the pan and cook until golden, about 5 minutes.
Pour in the white wine and let it bubble for 2 minutes so some of it evaporates, scraping up any browned bits.
Preheat the oven to 200°C (400°F).
In a gratin dish, layer the potatoes, the onion and lardon mixture, and the crème fraîche, seasoning with salt and pepper between layers.
Slice the reblochon in half horizontally and lay both halves rind-side up on top of the gratin.
Bake for 20-25 minutes, until the cheese is melted, golden, and bubbling.
Tips
No reblochon on hand? A washed-rind cheese like Morbier or a young Munster works as a substitute.
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