Tartiflette
Potatoes, smoky vegetarian lardons, sweet onions and white wine, topped with a whole Reblochon and baked until the cheese melts into a creamy, molten blanket. Rich, gooey, smoky and utterly addictive.
Ingredients
- 1 kg waxy firm potatoes Charlotte, Roseval, or Waitrose Essential Red Potatoes
- 250 gr smoked plant-based lardons
- 1 onion
- 450 gr Reblochon cheese
- 250 ml double cream or plant based double cream
- 125 ml dry white wine optional, traditionally from Savoie
- 1 tbsp unsalted butter
- salt and black pepper
Equipment
Instructions
1. Cook the potatoes
- Wash the potatoes and cook them whole, skin on, in a large pot of salted water for about 20 minutes, until just tender but not falling apart, as they'll finish cooking in the oven. Drain, cool slightly, then peel and cut into thin slices.
2. Prepare onions and lardons
- Peel and finely slice the onion. Heat the butter in a frying pan, add the onion and cook gently until translucent. Add the smoked lardons and fry until both are golden and fragrant.
3. Deglaze (optional)
- Pour in the white wine and let it bubble for a minute to deglaze the pan. Remove from the heat and stir in the cream. Season with pepper and a pinch of nutmeg. Taste before adding salt, as the lardons and cheese are already salty.
4. Layer the tartiflette
- Preheat the oven to 180°C (160°C fan). In your baking dish, layer potatoes, then some of the onion, lardon and cream mixture. Repeat, distributing everything evenly. For extra gooeyness, add slices from a second Reblochon between the layers.
5. Add the Reblochon
- Slice the Reblochon in half horizontally to make two thinner rounds. Place them rind side up over the top of the dish.
6. Bake
- Bake in the centre of the oven for 45–50 minutes, until the cheese is melted, golden and bubbling and the potatoes are tender all the way through. Rest for 5 minutes before serving.
Notes
- Reblochon is essential for authenticity. If you can’t find it, pther Alpine cheese will melt beautifully too like Morbier, Raclette or a Tomme de Savoie.
- Some French cooks skip the cream, letting the cheese do all the work, but most traditional recipes include it for extra richness.
- Tartiflette is pure winter comfort, don’t even think about calories!