Reblochon Tartiflette Express
A comforting Savoyard classic ready in under 40 minutes: tender potatoes, golden bacon, and a Reblochon cheese that melts to perfection.
🛒 Ingredients
4 servings
- 1 kg of firm-textured potatoes (type Charlotte or Bintje), cooked in water
- 200 g of smoked bacon
- 2 medium yellow onions
- 1 whole Reblochon fermier cheese (approximately 450 g)
- 2 tbsp of heavy cream
- 1 glass of white Savoie wine (type Apremont or Jacquère)
- 1 tsp of neutral oil or butter
- Freshly ground black pepper
- Fine salt (use sparingly, as the bacon is already salty)
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Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 200°C (convection). Lightly butter a medium-sized gratin dish.
- 2
Heat the oil in a pan over medium-high heat. Cook the bacon until golden brown, about 3-4 minutes.
- 3
Peel and finely chop the onions. Add them to the pan with the bacon and cook until translucent and lightly caramelized, about 5 minutes. Deglaze with white wine and let reduce for 1 minute. Season generously.
- 4
Cut the cooked and cooled potatoes into slices of approximately 5 mm thickness.
- 5
Layer a first layer of potato slices at the bottom of the dish. Add a layer of bacon-onion mixture, followed by some dollops of heavy cream. Repeat the process, finishing with the potatoes.
- 6
Cut the Reblochon cheese in half lengthwise to obtain two disks. Place them side by side on top of the dish, crust-side up — the crust will brown and protect the cheese while giving it its characteristic flavor.
- 7
Bake for 20 minutes, until the cheese is melted, golden, and lightly gratinated. Serve immediately directly from the dish, accompanied by a green salad and cornichons.
💡 Chef's Tip
The secret to a successful tartiflette: choose a Reblochon fermier with the small green disc (AOP sign) and use cooked potatoes from the previous day — they hold their shape better and absorb more flavors. Avoid salting during cooking, taste at the end of preparation.
