Imagine a dish so rich, creamy, and indulgent that it transports you straight to the cozy mountain chalets of the French Alps. Tartiflette is not just a potato gratin - it's a culinary experience that combines crispy lardons, caramelized onions, and the most luxurious washed rind cheese, creating a symphony of flavors that will make your taste buds dance with joy. Whether you're seeking winter warmth or a decadent side dish, this traditional French recipe promises to turn an ordinary meal into an extraordinary feast.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 kg potatoes, peeled and sliced
- 200g washed rind cheese (e.g., Reblochon)
- 150g lardons or bacon, diced
- 1 onion, chopped
- 200ml cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F). Thoroughly wash and peel the potatoes, then slice them thinly using a mandoline or sharp knife, approximately 3-4mm thick.
- In a large skillet, cook the diced lardons or bacon over medium heat until they become crispy and release their fat. Remove the lardons with a slotted spoon, leaving the rendered fat in the pan.
- In the same skillet, sauté the chopped onions in the bacon fat until they become translucent and slightly golden, about 5-6 minutes.
- Grease a large baking dish with butter or olive oil. Layer half of the potato slices on the bottom, creating an even base.
- Sprinkle the crispy lardons and sautéed onions over the first potato layer. Season with salt and freshly ground black pepper.
- Pour half of the cream over the potato, lardons, and onion layer, ensuring even distribution.
- Add the remaining potato slices on top, creating a second layer. Pour the remaining cream over the potatoes.
- Cut the washed rind cheese into thin slices or small pieces. Distribute the cheese evenly across the top of the potato layers.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
- Remove from the oven and let the tartiflette rest for 10 minutes before serving. This allows the cheese to set and the flavors to meld.
- Serve hot, directly from the baking dish, accompanied by a crisp green salad and a glass of white wine from the Savoie region.
Tips
- Choose the right cheese: Authentic Reblochon is traditional, but any soft, washed rind cheese will work beautifully.
- Slice potatoes uniformly to ensure even cooking.
- Don't rush the bacon and onion sautéing - developing those deep, caramelized flavors is key.
- Use a mandoline for consistently thin potato slices if possible.
- Let the dish rest after baking to allow the cheese to set and flavors to meld.
- Pair with a crisp white wine or light salad to balance the richness.
- For extra crispiness, finish under the broiler for 2-3 minutes if desired.
Nutrition Facts
Calories: 397kcal
Carbohydrates: 32g
Protein: 17g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 68mg
