Tartiflette is another one of those typical winter cheese dishes from Savoie (another is the famous Vacherin ), very simple to prepare but instantly transporting you into a cozy winter mood, filled with the aroma of melted cheese and suddenly making the prospect of a cold winter seem more mellow. That's why we love tartiflette so much and look forward to its rightful season every year.
You could compare the tartiflette to a farmer's breakfast from the oven with lots of delicious cheese, but I see it more as an ode to Reblochon and, purely visually, I'm reminded of a savory tarte tatin...
A whole Reblochon serves four people; half a Reblochon is enough for two. And if the Reblochon is sold out, the tartiflette can also be made with its big sister, the manigodine.
Ingredients (for 4 people):
- 1 Reblochon
- 6 - 8 potatoes depending on size and preference
- 2 onions
- Bacon (optional)
- Crème épaisse or crème fraîche (optional)
- salt and pepper
The following video explains all the steps in 3 minutes. Below you'll find the recipe again in clear text format. Enjoy cooking!
Preparation:
- Preheat the oven to 200°C and cook the potatoes.
- Dice the bacon and fry it in a pan without oil. Chop the onions and fry them until golden brown.
- Cut the finished potatoes (ready here means al dente, because they will go straight into the oven) into slices and fry them.
- Optionally, add some crème fraîche or épaisse and turn off the heat. Opinions differ regarding the use of crème fraîche or épaisse. We've tried both, and the plain version tastes spicier and is creamier. The version with crème fraîche or épaisse is more liquid and slightly less spicy, but also very tasty. As is often the case, it's not a question of right or wrong, but simply a matter of taste.
- Place the potatoes, onions and bacon in an ovenproof dish.
- Cut the Reblochon lengthwise and place it rind-side up on top of the warm potatoes. Optionally, you can also quarter the Reblochon half again. This may make it easier to spread it across the dish.
- Now put the whole thing in the oven and bake for about 20 minutes until the cheese has melted and the crust is nice and golden brown and crispy and your kitchen is filled with a spicy cheese aroma.
- At this point, you should also pour yourself a glass of Jongieux, which is not on the list of ingredients but is an absolute must.
- A green salad with a nicely acidic vinaigrette goes particularly well with this dish, balancing the spicy richness of the tartiflette with its freshness and crunch. Bon appétit!
Our wine recommendation: of course a vin de Savoie, such as the light and beautifully fresh Jongieux Blanc from Eugène Carrel.
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