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French Savoyard Tartiflette (Sliced Potatoes Baked with Lardons, Onions and Melted Reblochon)
The ultimate winter ski comfort of Haute-Savoie: tender sliced potatoes layered with crispy smoked bacon lardons, sweet white-wine onions, and smothered beneath a bubbling wheel of whole melting Reblochon cheese.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
4servings
- Waxy potatoes, peeled and cut into 1 cm slices800 g
- Large yellow onions, thinly sliced2 piece
- Crème fraîche or heavy cream100 g
- Butter20 g
- Salt1 tsp
Preparation Steps
1
Parboil sliced potatoes in salted boiling water for 10-12 minutes until tender but firm; drain carefully.
12 min timer
2
In a skillet, render 200 g smoked bacon lardons for 5 minutes, add sliced onions, and cook for 8 minutes until soft and caramelized.
8 min timer
3
Butter a gratin dish. Layer half the potatoes, spread onion and bacon mixture, top with remaining potatoes, and dollop with crème fraîche.
5 min timer
4
Slice a 400 g wheel of Reblochon horizontally in half and lay crust-side up over potatoes. Bake at 200°C for 20-25 minutes until bubbling and golden.
23 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
