French

Tartiflette

A Savoyard gratin of tender potatoes, smoky lardons, sweet onions, white wine, and melting Reblochon. The cheese bakes into a bubbling golden top while its creamy center slips down through the potatoes.

▶Watch it madeFood Wishes · 8:25

Ingredients

• Waxy potatoes500g
• Reblochon de Savoie250g
• Smoked lardons125g
• Yellow onion1 medium, thinly sliced
• Dry white wine, preferably from Savoie80ml
• Crème fraîche2 tbsp
• Garlic clove1, halved
• Unsalted butter1 tsp, for the dish
• Fine sea saltto taste
• Freshly ground black pepperto taste

Method

1. Place the potatoes, unpeeled, in a pan of cold salted water, bring to a simmer, and cook for 15 to 20 minutes until just tender but not falling apart.
2. Drain the potatoes, let them cool until manageable, then peel and slice them about 5mm thick.
3. Heat a wide frying pan over medium heat, add the lardons, and cook until their fat renders and they begin to brown.
4. Add the sliced onion to the lardons and cook for 8 to 10 minutes until soft and lightly golden.
5. Pour in the white wine, scrape the pan, and simmer until the wine is mostly reduced.
6. Gently fold the sliced potatoes into the lardon and onion mixture, season with pepper and a little salt, then stir in the crème fraîche.
7. Heat the oven to 200°C.
8. Rub a small gratin dish with the cut sides of the garlic clove, then butter the dish.
9. Spoon the potato mixture into the gratin dish in an even layer.
10. Cut the Reblochon in half horizontally through the middle, then place the two halves on top of the potatoes with the rind facing upward.
11. Bake for 20 to 25 minutes until the cheese is melted through, bubbling at the edges, and golden on top.
12. Let the tartiflette rest for 5 minutes before serving, so the cheese settles into the potatoes.

Common questions