Classic Savoyard Tartiflette
A savory gratin from the Savoie region, featuring potatoes, smoked diced bacon, and the renowned Reblochon cheese. This hearty and comforting dish is brought together with sour cream (or crème fraîche) and white wine for a perfect blend of flavors.
🛒 Ingredients
4 servings
- 2 pounds potatoes
- 7 ounces smoked thick-cut bacon, diced
- 2 medium onions
- 5 fl oz (about 2/3 cup) sour cream or crème fraîche
- About 1/2 cup dry white wine
- 1 whole Reblochon cheese (about 1 pound)
- Freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Parboil the potatoes in their skins for 15 minutes. Drain, peel, and slice them into rounds.
- 2
In a skillet, brown the diced bacon and sliced onions. Deglaze with the white wine.
- 3
In a baking dish, layer the potatoes and the bacon/onion mixture. Pour the sour cream (or crème fraîche) over it and season generously with pepper.
- 4
Cut the Reblochon cheese in half horizontally through its thickness. Place the halves, rind-side up, on top of the gratin.
- 5
Bake at 392°F for about 20 minutes, or until the cheese is melted and golden brown.
💡 Chef's Tip
Serve directly from the oven to enjoy the gooey, melted Reblochon. You can use pre-peeled potatoes from the start to save time.
