Authentic Savoyard Tartiflette
A classic from the Savoyard Alps: golden potatoes, crispy bacon, and melting Reblochon cheese in a comforting gratin. A mountain dish that warms the heart and brings everyone to the table.
🛒 Ingredients
4 servings
- 1.1 lbs (approx. 3 cups) Yukon Gold or waxy potatoes
- 5 oz smoked bacon bits (lardons)
- 1 medium white onion
- 1 whole Reblochon cheese (14-18 oz)
- scant 1/2 cup thick crème fraîche or sour cream
- 2 cloves garlic
- Fine salt and freshly ground pepper
- 1 pinch nutmeg
- 1 tbsp butter for the dish
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 350°F. Wash and peel the potatoes, then slice them into 1/4-inch thick rounds.
- 2
In a large skillet, sauté the bacon over medium heat until golden and crispy (5-7 minutes), then set aside.
- 3
In the same skillet, add the finely minced onion and garlic, and sauté for 2-3 minutes until translucent.
- 4
Add the potato slices and sauté for 8-10 minutes, stirring regularly. Season with salt, pepper, and a dusting of nutmeg.
- 5
Pour the contents of the skillet into a buttered baking dish. Pour the crème fraîche over the potatoes and mix gently.
- 6
Cut the Reblochon into slices and arrange them on top of the gratin, slightly overlapping.
- 7
Bake at 350°F for 20-25 minutes until the cheese is melted and golden on the surface.
- 8
Remove from the oven, let rest for 2-3 minutes, and sprinkle with the reserved bacon bits. Serve very hot.
💡 Chef's Tip
Chef's secret: Use a farmhouse AOC Reblochon for the best melt. If you cannot find it, Morbier or Abondance make excellent substitutes. Prepare your potatoes in advance and keep them in cold water to prevent oxidation.
