One of the most popular dishes you will find in the French Alps is Tartiflette.
From the the traditional recipe to a trendy deconstructed versions, tartiflette is served in pretty much every restaurant in the alps. You can even get tartiflette pizzas! Traditionally, cheese and potatoes are layered, but this version has the cheese pushed between the potatoes and has a very winey sauce. It is much more indulgent and definitely the best Tartiflette recipe you will find.
Ingredients don’t get much better than gooey cheese, potatoes and bacon in a creamy white wine sauce. Tartiflette is an easy dish to make at home.
For vegetarians, a good substitute for the bacon bits is some chopped mushrooms.
Tartiflette is best served with charcuterie, fresh crisp green salad, cornchions and a decent bottle of wine.
Serves about 12
- Pre heat oven 180 Degrees
- 3 raclette potatoes per person
- 2 x 20 cl carton cream
- 1.5 tub of 4% Light Creme Fraiche
- 1 large chopped onion between 2 people or 2 small onions, ie 1 each
- 2 double pack of smoked allumetes (thin) lardons
- 1 double pack of unsmoked allumettes (thin) lardons
- 3 Cloves Garlic
- 1 bottle of white wine
- Salted butter to fry off onions and line the baking dish
- Black pepper
- 3 Reblochon Cheese Rounds 450g
- Slice potatoes in half or leave whole if smaller than an egg, but leave the skins on. Boil them in salted water until firm. Then rinse the off and drain them in a colander and cool. Set aside.
- Fry off the onions in butter and add garlic, then de-glaze the pan with some white wine.
- Add bacon once the wine has reduced and stir for about 5 minutes.
- Add more wine after frying off the lardons and deglaze the pan again.
- Add creme fraiche and reduce
- Add half carton of cream and reduce again
- Add more wine and reduce a bit more before adding the rest of the cream and some black pepper
- Put the potatoes into a buttered baking dish whole. This is the secret! Squash each spud ever so slightly, so they are slightly crushed with the back of a spoon or your thumb, just enough to burst them out of the skin. You dont wash mash!!
- Slice the Reblechon round into 16 small wedges, keeping the rind on the cheese then squeeze and nuzzle the cheese wedges in between each of the crushed potatoes.
- Pour the cream lardon mix over the potatoes.
- Tilt the pan to distribute the cream and lardons.
- Add a bit more wine over the top of the dish and freshly cracked black pepper. Tilt the dish side to side to distribute the extra wine evenly. For an extra bite, sprinkle some grated Comte on top for all your big cheese fans!
- Bake for 45 mins at 180 on top shelf until golden brown and bubbling at the edges!
- Serve with a crisp green Mesclun Salad and Charcuterie Platter – That’s the Royale version.
Oh… and Don’t forget the Genepi!
This is the best Tartiflette recipe we have tried and it tops pretty much any Tartiflette that we have eaten in French Restaurants.