Tartiflette (potato and cheese bake)

Name: Tartiflette (potato and cheese bake)
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg waxy potatoes (e.g. Charlotte); 200 g bacon or smoked pork belly, cut into cubes; 2 onions, cut into thin half-moons; 2 cloves garlic; 150 ml dry white wine (e.g. white Savoie or Chardonnay); 1 Reblochon cheese (about 450 g; Camembert, Brie or Taleggio can substitute); 100 ml cream (optional); 1 tbsp butter for greasing the dish; freshly ground pepper, salt

Time: 1 hr 10 min (about 30 min hands-on)4 servingsapprox. 780 kcal / serving (estimated)approx. 31 g protein / serving

Tartiflette is the heart-warming winter dish of the French Alps, Savoie: potatoes, bacon and onions with wine, topped with a whole Reblochon cheese that melts in the oven into a golden, creamy layer. Although it seems traditional, today's version was devised in the 1980s to promote the cheese.

Tartiflette (potato and cheese bake) (illustration)

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Ingredients

1 kg waxy potatoes (e.g. Charlotte)
200 g bacon or smoked pork belly, cut into cubes
2 onions, cut into thin half-moons
2 cloves garlic
150 ml dry white wine (e.g. white Savoie or Chardonnay)
1 Reblochon cheese (about 450 g; Camembert, Brie or Taleggio can substitute)
100 ml cream (optional)
1 tbsp butter for greasing the dish
freshly ground pepper, salt

Method

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Boil the potatoes in their skins in salted water for 15-20 minutes until almost tender (still slightly resistant to a fork). Drain, let cool, peel and cut into 1 cm thick slices.
Meanwhile, fry the bacon without added fat over medium heat for 5 minutes until the fat renders and it browns. Remove to a plate and leave the fat in the pan.
In the bacon fat, soften the onions for 8-10 minutes until golden. Add the garlic, then pour in the white wine and boil for about 3 minutes until it has reduced by half.
Preheat the oven to 200°C. In a buttered baking dish of about 22×30 cm, layer half of the potato slices, then half of the onion-and-bacon mixture, and repeat. Season with pepper (hardly any salt is needed, since the bacon and cheese are salty). If using cream, pour it over the top.
Do not peel the Reblochon; leave the rind on, cut it in half horizontally, and place the two halves cut side up on top.
Bake at 200°C for 20-25 minutes until the cheese has melted completely and is bubbling and golden. Rest for 5 minutes, then serve with a tangy green salad.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Use waxy potatoes, as they keep their shape when layered; floury ones fall apart.
Do not cut off the Reblochon rind: it gives the dish its characteristic, slightly piquant aroma.
If you cannot find Reblochon, Camembert or Taleggio are good substitutes.
Boil the potatoes only until almost tender; they soften further in the oven.
It is a heavy dish, so serve it with a refreshing, vinegary salad and a glass of dry white wine.

Frequently asked questions

What cheese can replace Reblochon?

Camembert, Brie or Taleggio are the closest. You can also grate a hard cheese (e.g. Comté) on top, but that is a different experience.

Can it be prepared ahead?

Yes, assembled but unbaked it keeps in the fridge for 1 day; take it out 20 minutes before baking and add 5 minutes to the baking time.

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