Tartiflette is a delicious and indulgent French dish that originated in the Savoy region, in the French Alps. It's one of my favourite side dishes or a midweek meal on its own. Traditionally, it is made with just a handful of ingredients: potatoes, bacon, onions, Reblochon cheese, and cream. This dish combines 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 for the 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, it is satisfying, cosy and warm. Ski enthusiasts in the Alps savor Tartiflette for its nourishing energy, enjoyed after a long day on the slopes.
Tips and short cuts
- 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/
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GOURMET TARTIFLETTE
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
- 900g potatoes, preferably Russet or Yukon Gold
- 450g pancetta or bacon, cut into small strips
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup (240ml) dry white wine
- 225g Reblochon cheese, sliced
- 1 cup (240ml) heavy cream
- 1 tablespoon (15ml) butter
- Salt and pepper to taste
- Fresh parsley, finely chopped (for garnish)
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Instructions
Preheat the oven to 190°C.
- Grease a baking dish with butter or cooking spray and set aside.
- Wash and peel the potatoes, then slice them into thin rounds, about ½cm thick. Place the potato slices in a large pot of salted boiling water and cook for 5 minutes. Drain and set aside.
- In a large skillet or frying pan, cook the bacon, sliced onions, and garlic.
- Pour in the white wine and let it simmer for another 2 minutes, allowing the alcohol to evaporate.
- Layer half of the cooked potato slices in the greased baking dish, forming an even layer. Sprinkle with salt and pepper to taste. Then, distribute half of the bacon and onion mixture over the potatoes.
- Place half of the Reblochon cheese slices on top of the bacon and onion layer.
- Repeat the layering process with the remaining potatoes, bacon, onion, and Reblochon cheese.
- Pour the heavy cream evenly over the top of the tartiflette, allowing it to seep into the layers.
- Dot the surface with small pieces of butter, which will help give the dish a golden crust during baking.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the tartiflette turns golden brown and bubbly.
- Once baked, remove the tartiflette from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley.
- Prep Time: 15
- Cook Time: 40
- Cuisine: Mediterranean
