Tartiflette
Indulge in creamy, cheesy Tartiflette—layers of potatoes, lardons, and rich flavors baked to perfection!
Ingredients
- 1.5 kg potatoes
- 300 g lardons
- 2 large onions, sliced
- 2 garlic cloves, finely chopped
- 2 tbsp butter
- 2 dl dry white wine
- 2 dl crème fraîche
- 1 tsp salt
- 1/2 tsp black pepper
- 2 reblochon cheeses, about 500 g total
- 1 pinch nutmeg
How to make it
- Boil the potatoes in salted water until just tender, about 15 minutes, then drain, let them cool slightly, peel them if needed, and cut them into thick slices.
- Dry the lardons with paper towel, then fry them in a large pan over medium heat until browned and their fat has rendered; lift them out and keep the pan juices in the pan.
- Add the butter and sliced onions to the pan and cook gently for 8 to 10 minutes until soft and translucent, then stir in the garlic for 1 minute until fragrant.
- Pour in the white wine and let it bubble for 2 to 3 minutes, then stir in the crème fraîche, salt, black pepper, and nutmeg to make a glossy sauce.
- Fold the potato slices and browned lardons into the sauce so everything is coated, then tip the mixture into a buttered baking dish in an even layer.
- Cut the reblochon cheeses in half horizontally and place them on top, rind side up, so the cheese covers the surface.
- Bake at 200°C for 20 to 25 minutes until the cheese is fully melted, blistered, and deeply golden in spots.
- Let the tartiflette rest for 5 minutes, then serve it from the baking dish as a rustic layered bake with the browned cheese on top and the creamy potatoes visible underneath.
