Home Cook Together. Celebrate Life.

FrenchAuthentic Cuisine

Tartiflette Savoyarde

Serves 4 to 6 Entree meat

Tartiflette Savoyarde

Tartiflette Savoyarde hails from the mountainous region of Savoie, where it graces the table as a comforting staple of everyday life. Its roots are as humble as the ingredients that define it, yet the dish carries a warmth that beckons friends and family to gather. In this home-style rendition, simplicity reigns, echoing the enduring traditions of family cooks who have perfected the art of creating something special from the everyday.

The dish is a celebration of creamy Reblochon melting over tender potatoes, mingling with the smoky allure of bacon and the gentle sweetness of softened onions. A splash of dry white wine adds a subtle depth, while a touch of salt and pepper brings balance. Each mouthful is a blend of rustic flavors, rich yet accessible, inviting you to savor the hearty essence of Savoie.

Ingredients

  • 1 kgwaxy potatoes — boiled and sliced
  • 250 gReblochon cheese
  • 200 gsmoked bacon or lardons
  • 2onions — sliced
  • 100 mldry white wine
  • 2 tbspbutter
  • to tastefine salt and black pepper

Method

  1. Peel and slice 1 kg of waxy potatoes into thin rounds, about 3-4 mm thick. This will ensure they cook evenly and absorb the flavors well. Set them aside in a bowl of cold water to prevent browning.
  2. In a large, heavy-bottomed skillet or frying pan, melt 2 tbsp of butter over medium heat. Add 200 g of smoked bacon or lardons, spreading them out in a single layer. Cook until they are browned and slightly crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Thinly slice 2 onions. Add them to the pan with the bacon fat, stirring occasionally. Cook until the onions are soft and golden, about 10 minutes. They should pick up the fond from the bottom of the pan, which adds depth to the dish.
  4. Drain the potatoes and pat them dry with a clean towel. Add them to the pan with the onions, stirring to coat them in the fat. Season with fine salt and black pepper to taste. Cook for about 5 minutes, allowing the potatoes to start absorbing the flavors.
  5. Pour 100 ml of dry white wine into the pan, scraping up any browned bits from the bottom. Let the wine simmer gently until it reduces by half, concentrating its flavor and melding with the onions and potatoes.
  6. Preheat your oven to 200°C (390°F). Transfer the potato mixture to a baking dish, spreading it evenly. Slice 250 g of Reblochon cheese in half horizontally, then place the halves, rind side up, over the potatoes. The cheese will melt and form a rich, creamy top layer.
  7. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly with a golden-brown crust. The potatoes should be tender and infused with the flavors of the bacon and wine.
  8. Allow the Tartiflette to rest for a few minutes before serving. This brief rest helps the flavors to meld further. Adjust the seasoning if needed, and serve hot, inviting everyone to the table with its irresistible aroma.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore French cuisine