Savoyard Tartiflette

By Culiora

A quintessential Savoyard alpine bake layered with waxy potatoes, smoky lardons, and soft onions deglazed with dry white wine. Topped with halved Reblochon cheese that melts down into the layers to create a rich, bubbly, and deeply savoury gratin.

• Servings: 4
• Prep time: 20 min
• Cook time: 50 min
• Total time: 70 min

Ingredients

• 1 kg firm, waxy potatoes (such as Charlotte or Yukon Gold), unpeeled
• 200 g smoked bacon lardons (or thick-cut smoked pancetta, cut into matchsticks)
• 2 pcs medium yellow onions, thinly sliced
• 2 pcs garlic cloves, 1 minced and 1 halved
• 100 ml dry Savoyard white wine (such as Apremont or dry Sauvignon Blanc)
• 100 ml crème fraîche
• 1 pcs whole Reblochon de Savoie cheese (about 450-500 g)
• 1 tbsp unsalted butter (for greasing)
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp freshly ground black pepper
• 1/2 tbsp fine sea salt (for boiling potatoes)

Instructions

1. Place the unpeeled potatoes in a large saucepan, cover with cold water by at least 2 cm, and add the sea salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, until knife-tender but still firm enough to slice without crumbling. Drain and let cool until safe to handle, then peel and slice into 7-8 mm thick rounds.
2. Preheat the oven to 200°C (180°C fan). Rub the inside of a 20x30 cm baking dish with the cut sides of the halved garlic clove, then grease evenly with the butter.
3. Heat a large skillet over medium heat. Add the bacon lardons and fry for 5-7 minutes, stirring occasionally, until crisp and rendered. Remove the lardons with a slotted spoon, leaving the rendered fat in the pan.
4. Add the sliced onions to the skillet with the reserved bacon fat. Cook over medium-low heat for 8-10 minutes, stirring frequently, until soft, translucent, and lightly golden. Add the minced garlic and cook for 1 minute until fragrant.
5. Pour in the dry white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom. Simmer for 2 minutes until the liquid reduces by roughly half. Turn off the heat, stir in the crème fraîche, cooked lardons, and black pepper.
6. Gently fold the sliced potatoes into the onion and lardon mixture until evenly coated, then transfer everything into the prepared baking dish. Level the surface gently without crushing the potatoes. Dust lightly with the grated nutmeg.
7. Scrape the white rind of the Reblochon lightly with the back of a knife to clean it, then slice the entire wheel horizontally through the equator to create two round discs. Place both halves on top of the potatoes, rind-side facing up (or one rind-up, one rind-down).
8. Bake in the centre of the oven for 20-25 minutes, until the cheese is completely melted, bubbling vigorously, and browned on top. Rest for 5-10 minutes before serving hot alongside cornichons and a crisp green salad.