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Authentic Savoyard Tartiflette (Baked Sliced Potatoes with Melted Reblochon and Smoky Lardons)
The crowning winter feast of the French Alps: tender sliced potatoes layered with sweet caramelized onions, crisp smoky lardons, and dry Savoy white wine, blanketed with a whole wheel of creamy Reblochon cheese and baked until bubbly.
Prep
20 min
Cook
35 min
Total
55 min
Oven
200°C (180°C vent.)
Ingredients
servings
6
- Firm waxy potatoes (Charlotte or Yukon Gold)1000 g
- Whole Reblochon de Savoie AOP cheese wheel450 g
- Smoked pork belly lardons200 g
- Yellow onions, thinly sliced2 pc
- Dry white wine from Savoie100 ml
- Crème fraîche 30%100 g
- Fine sea salt1 tsp
Preparation Steps
1
Boil whole potatoes in salted water 20 mins until tender-firm. Cool, peel, and slice into 1cm thick rounds.
20 min timer
2
Fry lardons in skillet 5 mins; add onions and caramelize until golden. Pour in white wine and reduce by half.
10 min timer
3
Gently fold sliced potatoes with onion-lardon mixture and crème fraîche; transfer into a buttered baking dish.
3 min timer
4
Halve Reblochon wheel horizontally and place both halves rind-side up over potatoes. Bake at 200°C for 20 mins until molten and bubbly.
20 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
640
Protein
28g
Carbohydrates
38g
Fat
42g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
