Tartiflette is an awesome wintery dish from the Savoie region in France. The original recipe requires a reblochon cheese. Since we go skiing in the Savoie once a year, I usually make one tartiflette a year because I like to bring a reblochon home with me. However, instead of a reblochon you could also use a brie or camembert, but I’ve never tried that myself so I can only guarantee the awesomeness that is the tartiflette made with a reblochon.
And what a treat it is! It’s basically potatoes, onions, and bacon, mixed with a whole lot of cheese. Did I mention it’s quite rich? It’s very rich. Many calories will be had, but dude!!! So worth it.
What you’ll need:
1 kg potatoes
1 reblochon cheese (or a brie or camembert or something else)
125 gr bacon cubes
1 clove of garlic (2 if you really like the stuff)
1 dl cream
2 dl dry, white wine
What to do:
Preheat your oven! 200 degrees Celcius! Or 400 Fahrenheit 🙂
Start by peeling the potatoes and cutting them into slices (not too thin!). Once this is done, boil the potatoes until they are not quite ready, so 10 – 12 minutes or so, they can be a bit hard still as they will continue cooking for a bit in the oven later.
While your potatoes are cooking, dice the onions and shallot.
Heat up some butter in a frying pan, and fry the onions and shallot until they are nice and glazed. Add the bacon cubes and fry those along for a bit. It should look something like this:
Add 1 dl of wine to this, simmer for 2 minutes, then turn off your stove.
Make a tasty mixture by putting together the cream, 1 dl of wine, diced/pressed garlic, and cut up chives. This mixture should look somewhat like this:
Now this is where the fun begins!
A tartiflette is a bit like a lasagna, in the way that we use layers. You have 5 things to work with, namely:
- the onion/bacon mixture
- the potatoes
- the cream/wine/chives mixture
- the CHEESE!
- salt and pepper
I’ve put everything I needed on a table (make sure your relochon is sliced):
So, have a greased oven dish ready, and layer like this:
We do two layers, so start with half of the onion/bacon mixture. Put the first half of the potatoes on top of that (neatly, mind you), and add pepper generously, and a bit of salt. Cover the potatoes with half of the reblochon, and spoon half of the cream/wine/chives mixture on top of that.
Helpful layering pictures:
Add the second layer the same way as the first, (don’t forget your salt and pepper) you should end with a layer of cheese covered in cream/chives/wine mixture.
Ready to go into the oven!
Place this mountain of cheesy goodness into the preheated oven at 200 Celcius (400 Fahrenheit), and bake it for 30 minutes.
After that, well…
This dish is pretty tasty with a fresh iceberg salad, or just on its own because YUM!
This is a nice before/after picture I took:
I hope you enjoyed this recipe, I won’t ask about the dish because I already know it’s awesome, and it’s pretty hard to screw up.
Please leave a comment if you liked this! Tips are also welcome 🙂