Tartiflette is a delightful and indulgent French dish that originated in the Savoy region, nestled in the French Alps. Traditionally, it is made with just a handful of ingredients: potatoes, bacon, onions, Reblochon cheese, and cream. It is a true celebration of Alpine cuisine, combining simple and humble ingredients to create a dish that is greater than the sum of its parts.
The star ingredient of tartiflette is Reblochon cheese, a semi-soft cheese with a creamy texture and a distinctive nutty flavour. If you can’t get your hands on it, there are a number of substitutes that deliver a similar end result (see tips below).
INGREDIENTS IN THE GOURMET TARTIFLETTE
- Potatoes – Preferably Russet or Yukon Gold – Both types of potatoes work well in the tartiflette, but they offer slightly different textures and flavours. Ultimately, the choice between Russet and Yukon Gold potatoes depends on personal choice and the desired outcome of the dish.
- Pancetta or Bacon -These savoury and flavourful cured meats add richness and a hint of saltiness.
- Onion and garlic – the essential combination to add flavour to any hearty dish
- Reblochon Cheese – This soft and creamy cheese has a rich, nutty taste that melts beautifully, creating a luscious texture.
- Heavy cream and butter – if you are not sold yet, then their richness and creamy indulgence will surely win you over.
- Fresh parsley – adds a refreshing and vibrant element that balances the richness of heavy cream and butter.
To make Tartiflette, you layer sliced potatoes, sautéed bacon, onions, and ample Reblochon cheese. Then, bake it with rich cream, resulting in a golden crust and a decadent, melty interior. It’s pure comfort food at its finest.
Tartiflette is popular in winter, offering satisfying warmth that helps chase away the chill. Ski enthusiasts in the Alps savor Tartiflette for its nourishing energy, enjoyed after a long day on the slopes.
CONVENIENT KITCHEN’S TIPS AND SHORTCUTS:
- Use pre-sliced, shredded, or leftover cooked potatoes to save time on slicing and pre-cooking.
- Substitute Reblochon cheese with soft and melty alternatives like Raclette, Camembert, Brie, or Fontina. Get creative and try different cheeses for unique flavours.
- Feel free to add extra ingredients to your tartiflette. Sautéed mushrooms, cooked ham, or sliced apples can bring new flavours and textures.
- For a vegetarian version, skip the bacon and replace it with sautéed mushrooms or caramelized onions for a deeper flavour.
- Make ahead and reheat your tartiflette for convenience. Assemble the layers, cover tightly, and refrigerate. When ready, remove the cover, bake, and enjoy!
- Customize the seasonings by adding herbs and spices like thyme, rosemary, or nutmeg to enhance the flavours of your tartiflette.
Hey there, fellow Melbournians!
We’ve heard a little rumour that Roule Galette in Melbourne CBD serves up the best Tartiflette in town. If you’re not in the mood to cook, it’s definitely worth checking out. Take a look at their website: https://www.roulegalette.com.au/Print