COPPERTartiflette recipe
A Savoyard gratin of potatoes, onions and lardons crowned with a whole reblochon cut in half.
Ingredients
- 1000 g waxy potatoes
- 1 reblochon
- 200 g smoked lardons
- 2 onions
- 100 ml dry white wine
- 100 ml crème fraîche
- 1 garlic
How to make Tartiflette
- Boil the 1 kg of potatoes whole in their skins for about 20 minutes, until just done. Peel them and slice them thick.
- Heat the oven to 200°C.
- Fry the 200 g of lardons without fat, add the 2 sliced onions and let them soften.
- Deglaze with the 100 ml of white wine and let it reduce by half.
- Rub a baking dish with the cut garlic clove. Layer potatoes, onions and lardons, spreading the 100 ml of crème fraîche between the layers.
- Cut the reblochon in half through its thickness and lay both halves rind-up on top.
- Bake for 20 to 25 minutes, until the cheese has melted and the rind is browned and bubbling.
What is Tartiflette?
Tartiflette is a traditional dish from France, baked in the oven, and takes about 1 hour and 10 minutes from start to finish. It is built around waxy potatoes, smoked lardons and dry white wine. The recipe below uses 7 ingredients and is written out step by step.
How long does Tartiflette take?
At 70 minutes it is quicker than 72% of the 586 dishes in Copper's atlas. Copper's atlas has 3 dishes built on waxy potatoes. The method runs to 7 steps, the longest being 25 minutes.
Any tips for making Tartiflette?
Halve the reblochon through its thickness so the cheese melts down into the potatoes while the rind browns.
How Tartiflette compares
Hard to find elsewhere: reblochon (1), smoked lardons (1) and crème fraîche (1).
Cooked with the same thing elsewhere
Other traditional dishes built on dry white wine, from other countries.
- Moules-frites 🇧🇪 Belgium
- Cheese fondue 🇨🇭 Switzerland
- Crni rizot 🇭🇷 Croatia
- Ragù alla bolognese 🇮🇹 Italy
Copper documents France alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.