Recipe by Sackville
This is what I like to think of as the French answer to scalloped potatoes. It comes from the Haute Savoie region of France and can be very rich, although this is a slightly lighter version than others I've seen. I have also had tartiflette as a vegetarian dish by substituting some root vegetables for the bacon.
Top Review by TJW
One of my fave OAM dishes. I have been making this for about 8 years, and this is pretty much exactly the recipe I use, only I use half a wheel of Reblechon instead of one kilo, and it MUST be Reblechon(note the spelling) or it is not a Tartiflette, and cut it in half length wise, and put it on top, with the skin sides up. The rest I make exactly as per instructions. Qu'est-ce que c'est bon, le reblechon!
- 1 1⁄2 cups strong cheese, crumbled and firmly packed (reblochon if you can find it although emmenthal, muenster or gruyère will work as well)
- 1 kg waxy potato (red ones are good)
- 200 g lardons (diced smoked bacon)
- 1 onion
- 1 cup white wine
- 4 tablespoons cream
Directions See How It's Made
- Cook the potatoes in boiling water until a little undercooked.
- Melt the butter in a sauté pan and gently cook sliced onion and lardons, without letting them brown.
- Slice the potatoes thickly, add them and continue to cook gently for 10 minutes.
- Add the white wine and allow to reduce.
- Season with salt and pepper.
- Preheat the oven to moderately hot, butter a gratin dish, and put the potato mixture in it.
- Pour over the cream.
- Place the cheese on top and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
- Serve with a lightly dressed green salad.