In short: Pre-cooked firm-fleshed potatoes, bacon and onions browned in butter and deglazed with white Savoy wine, then topped with a whole reblochon and baked for 25 minutes until bubbling. The Savoyard dish par excellence, generous and with no grill required.
Chef’s tip
Tartiflette is the dish that gets everyone to agree around a Savoyard table, except on one question: with or without cream? Here we make it without, in its simplest version: potatoes, bacon, onions, a splash of white wine and a reblochon. The cheese already brings all the creaminess you need. If your brother-in-law demands cream, he’ll find what he’s looking for in the variations, and family peace will be preserved.
The real secret is how you cook the potatoes. Overcooked, they collapse into mash under the cheese. Undercooked, they stay hard and the dish lacks meltiness. Aim for potatoes that are still a little firm in the center before they go in the oven: they will finish cooking while absorbing the juices of the reblochon. And have a well-dressed green salad ready, your stomach will thank you.
| Prep time | 20 minutes |
|---|---|
| Cook time | 50 minutes |
| Total | 1 hour 10 minutes |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 1 kg firm-fleshed potatoes (Charlotte or Amandine)
- 1 Reblochon de Savoie (about 450 g)
- 200 g smoked bacon bits
- 2 yellow onions
- 15 cl dry white Savoy wine
- 20 g butter
- 1 garlic clove
- Freshly ground black pepper
Preparation
- Cook the potatoes: Peel the potatoes, cut them into thick slices or cubes, then cook them for 15 minutes in boiling salted water. They should stay a little firm. Drain.
- Brown the onions and bacon: Slice the onions. In a large skillet, soften them in the butter for 5 minutes, add the bacon and let it brown for 5 minutes.
- Deglaze: Add the white wine to the skillet and let it reduce for 2 minutes, scraping up the browned bits. Add the potatoes, season with pepper and mix gently.
- Prepare the dish: Preheat the oven to 200 °C (400 °F). Rub a gratin dish with the garlic clove cut in half, then tip the mixture into it.
- Add the reblochon: Cut the reblochon in half horizontally, without removing the rind, and place both halves on the potatoes, rind side up.
- Bake: Bake for 25 minutes, until the reblochon is melted and nicely golden.
- Serve: Let it rest for 5 minutes out of the oven and serve with a green salad.
The chef’s tips
- A reblochon at room temperature: take it out of the refrigerator 30 minutes ahead, it melts more evenly.
- Keep the rind: it browns in the oven and adds flavor. Scrape it lightly if it is very dry.
- No salt: between the bacon and the reblochon, the dish is salty enough. Pepper is plenty.
- Prepare ahead: assemble the dish without the reblochon a few hours before, then add the cheese and bake at the last moment, extending the cooking time by 5 to 10 minutes.
Variations
- With cream: add 10 cl of thick crème fraîche to the potatoes for a creamier tartiflette.
- With raclette: replace the reblochon with 300 g of sliced raclette cheese for a milder version.
- Vegetarian: replace the bacon with pan-fried white button mushrooms.
Which wine to serve?
Stay in Savoy: a dry white such as Jacquère, Apremont or a Chignin, whose liveliness balances the richness of the reblochon. For a fuller bottle, a Chignin-Bergeron, made from Roussanne, brings roundness and notes of dried fruit. Those who prefer red will choose a light Mondeuse, served slightly chilled.
Frequently asked questions
Should I remove the rind of the reblochon?
No. The rind is edible, it browns in the oven and gives the tartiflette character. Just scrape it lightly if it is dry.
What is the difference between tartiflette and raclette?
Tartiflette is a reblochon gratin baked in the oven and served as a single dish. Raclette is cheese melted at the table and scraped over potatoes, which everyone prepares in their own raclette pan.
Can you freeze tartiflette?
It’s possible, but the potatoes turn mealy when thawed. It keeps better for 2 days in the refrigerator and reheats in the oven at 180 °C (350 °F).
Read also: Raclette or tartiflette: what are the differences and which one to choose?
