Alpine Tartiflette
A comforting feast of tender potatoes, caramelized onions, and smoky bacon, all smothered in the unmatched creaminess of melted Reblochon cheese.
50 min
Easy
Francesa
4 servings
The story behind
The first time I had a Tartiflette was in a tiny village in Haute-Savoie. We’d spent the whole day skiing and reached the hut with frozen feet. The owner placed a massive dish of this right in the center of the table, and the smell of the cheese melting into the bacon brought us back to life instantly. He told me it's a dish that celebrates mountain life, and you can really taste that love. To me, it's the ideal lunch after a day of being active, or one of those dinners you share with friends while it’s raining or cold outside. I recommend pairing it with a simple green salad to keep it fresh and a glass of dry white wine, like a Roussette. It's absolute bliss!
Instructions
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1Boil the potato slices in salted water for about 10-15 minutes until tender but not falling apart.
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2Meanwhile, in a pan, sauté the bacon and onions until the onions are translucent and the bacon is golden. Add a splash of wine if you like and let it evaporate.
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3Rub a baking dish with the halved garlic clove to infuse it with aroma.
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4Layer the potatoes in the dish, top with the onion and bacon mixture, and pour the cream over everything. Season with a bit of salt and pepper.
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5Slice the Reblochon cheese in half horizontally and place it rind-side up on top of the potatoes.
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6Bake at 200°C (400°F) for 15-20 minutes until the cheese is completely melted and the top is golden and bubbling.
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7Serve hot and get ready to never want to leave the table.
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