French · Dessert
Tartiflette
Potatoes, lardons, onions and a whole Reblochon melted rind-down — Savoie ski-hut food that flattens a crew after a mistral day
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 6
Ingredients
- Waxy potatoes — 1.4 kg
- Reblochon fermier, whole — 1 (450 g)
- Smoked bacon lardons — 250 g
- Onions, sliced — 300 g
- Dry white wine (Savoie Apremont style) — 120 ml
- Crème fraîche — 100 g
- Garlic clove — 1 (for the dish)
- Unsalted butter — 20 g
- Fine salt — 8 g; black pepper 2 g; nutmeg 0.3 g
Method
- Simmer whole potatoes in salted water 18–20 min until just tender; cool, peel, slice 8 mm.
- Render lardons 5 min; add onions, cook 8 min to soft gold.
- Add wine; reduce until nearly dry.
- Rub a gratin dish with the garlic clove and butter.
- Fold potatoes with the onion-lardon mix, crème fraîche, pepper and nutmeg; layer in the dish.
- Halve the Reblochon horizontally; lay both halves rind-UP over the potatoes.
- Bake at 200 °C for 25–30 min until molten under a bronzed rind.
- Rest 5 min.