Tartiflette
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The Tale of Tartiflette
Story updated
Tartiflette, a bake of potatoes, bacon, onion, and reblochon cheese, is often assumed to be an ancient Savoie tradition, but it was largely popularized in the 1980s by the region's reblochon cheese producers as a way to promote their product, building on an older, simpler potato-and-cheese dish called péla.
Ingredients
Scale:· 6 servings
- 2 lbs waxy potatoes, sliced
- 1 whole Reblochon cheese, halved horizontally
- 8 oz bacon lardons
- 1 onion, sliced
- 1/2 cup dry white wine
- 1 clove garlic
- 1/4 cup crème fraîche
Instructions
- 1Par-boil sliced potatoes until just tender, about 8 minutes.
- 2Sauté bacon lardons and onion together until golden.
- 3Rub a baking dish with garlic, then layer half the potatoes, bacon, and onion.
- 4Repeat layers, then pour over white wine and crème fraîche.
- 5Lay the Reblochon halves cut side down over the top.
- 6Bake at 400°F for 25-30 minutes until the cheese is molten and bubbling.
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