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Tartiflette, a luxurious potato and cheese casserole from the French Alps, is the perfect example of comfort food. Rich, indulgent, and irresistibly satisfying, it’s a culinary ode to simple, hearty ingredients that come together to create something far greater than the sum of its parts.
With layers of tender potatoes, smoky bacon, caramelized onions, and melted Reblochon cheese, Tartiflette is the perfect meal for cold winter evenings or any time you’re craving something truly comforting.
What Is Tartiflette?
Tartiflette is a traditional dish from the Savoy region of France, known for its use of Reblochon cheese, a soft, creamy cheese with a distinctively nutty flavour.
Tartiflette is a potato gratin, but what sets it apart is the addition of bacon (lardons) and onions, all brought together under a blanket of melted cheese. The dish is typically baked until the cheese is bubbling and golden, creating a crisp crust on top while the interior remains rich and creamy.
Tartiflette is often served as a main dish, accompanied by a fresh green salad or crusty bread to balance its richness. It’s a dish that reflects the warmth of alpine cuisine, where rustic ingredients are transformed into something hearty and full of flavour.
Whether you’re enjoying it after a day on the slopes or around a cosy dinner table, Tartiflette promises to be a decadent experience.
Ingredients and Taste
The ingredients of Tartiflette are humble yet rich in flavour. Potatoes form the base, sliced thinly and layered to create a soft, tender texture. Smoky bacon (lardons) and sweet, golden onions are sautéed until caramelized, adding depth and a subtle sweetness that balances the richness of the cheese.
Reblochon, a cheese from the Alps, is key to Tartiflette’s distinctive character. Its creamy, nutty flavour and smooth texture melt perfectly into the dish, creating a luxurious, velvety sauce that coats every bite.
When baked, the potatoes absorb the flavours of the bacon and onions, while the cheese creates a golden crust on top. The result is a dish that’s rich, creamy, and slightly smoky, with the perfect blend of savoury and indulgent flavours.
The potatoes provide a tender foundation, while the Reblochon adds a distinct creaminess and a hint of earthiness that sets this dish apart from other potato-based casseroles.
A Taste of History
Though Tartiflette feels like a dish with centuries of history, it was actually created in the 1980s as a way to promote Reblochon cheese. The recipe, inspired by traditional Savoyard gratins, quickly gained popularity and became a staple of alpine cuisine.
However, the dish’s roots run deeper, drawing on the classic flavours and ingredients of the Savoy region, where potatoes, cheese, and bacon have long been essential to hearty mountain fare.
The name “Tartiflette” comes from the local word “tartifles,” meaning potatoes, which were a staple crop in the mountainous regions of France.
Reblochon, produced by farmers in the Haute-Savoie region, has been made for centuries, its creamy texture and nutty flavour prized in many traditional dishes.
The creation of Tartiflette was a brilliant way to showcase this cheese, and it has since become a favourite in ski resorts and homes across France and beyond.
French Tartiflette (Potato and Cheese Casserole) Recipe
Serves: 4 people
Ingredients:
- 1 kg waxy potatoes (such as Yukon Gold)
- 1 large onion, thinly sliced
- 200 g bacon lardons (or diced smoked bacon)
- 1 clove garlic, minced
- 250 ml crème fraîche or heavy cream
- 1 Reblochon cheese (approx. 500 g), sliced in half horizontally
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Directions
Preheat your oven to 200°C (390°F). Start by washing the potatoes thoroughly. Place them in a large pot of salted water and bring to a boil. Cook for 10-15 minutes until the potatoes are tender but still firm. Drain the potatoes and allow them to cool before slicing into 1 cm thick rounds.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon lardons and cook until golden and crisp, about 5-6 minutes. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan.
In the same skillet, add the sliced onions to the bacon fat and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes, making sure not to burn the garlic.
In a large mixing bowl, gently combine the cooked bacon, sautéed onions, and sliced potatoes. Season with salt and freshly ground black pepper. Toss everything together carefully, ensuring the ingredients are evenly distributed but not mashed.
Take an ovenproof casserole dish and rub the inside with a little olive oil or a halved garlic clove for added flavour. Spread half of the potato mixture into the dish, creating a flat and even layer.
Pour half of the crème fraîche or cream over the potato mixture, spreading it evenly to coat the surface. Place half of the Reblochon cheese (cut-side down) on top of the potatoes. Repeat the layering process with the remaining potato mixture, cream, and the second half of the Reblochon cheese.
Cover the casserole dish with aluminium foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for another 15-20 minutes, or until the cheese is bubbly and golden brown on top.
Once baked to perfection, remove the Tartiflette from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired. Serve with a crisp green salad or crusty bread to balance the richness of the dish.
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