Tartiflette – France

Certainly! Tartiflette is a classic French dish originating from the Savoie region in the French Alps. It’s a hearty and comforting potato casserole made with Reblochon cheese, lardons (bacon), onions, and white wine. Here’s how you can make Tartiflette at home:

Ingredients:

• 2 lbs (about 1 kg) waxy potatoes (such as Yukon Gold or Charlotte), peeled and sliced into thin rounds
• 1 large onion, thinly sliced
• 8 oz (about 225g) lardons or thick-cut bacon, diced
• 1 clove garlic, minced
• 1 cup (240 ml) dry white wine
• 1 Reblochon cheese (about 1 lb or 450g), sliced in half horizontally
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare Potatoes: Place the sliced potatoes in a large pot of salted boiling water and cook for about 5-7 minutes, just until they are slightly tender. Drain and set aside.
3. Cook Lardons and Onions: In a large skillet, cook the lardons (or bacon) over medium heat until they are crispy and browned. Remove the lardons from the skillet and set them aside. In the same skillet, add the sliced onions and cook until they are soft and golden brown, about 5-7 minutes. Add minced garlic and cook for another minute.
4. Combine Potatoes, Lardons, and Onions: In a large mixing bowl, combine the partially cooked potatoes with the cooked lardons and onions. Season with salt and freshly ground black pepper to taste. Gently mix to combine the ingredients evenly.
5. Assemble the Tartiflette: Grease a baking dish with 1 tablespoon of butter. Place half of the potato mixture in the bottom of the dish. Pour half of the white wine over the potatoes. Place half of the Reblochon cheese, rind side down, on top of the potatoes. Repeat with the remaining potato mixture, white wine, and Reblochon cheese. Dot the top with the remaining butter.
6. Bake: Bake the tartiflette in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly, and the top is golden brown.
7. Serve: Remove the tartiflette from the oven and let it cool slightly before serving. Garnish with freshly chopped parsley. Serve hot, accompanied by a crisp green salad and crusty French bread.

Enjoy your delicious homemade Tartiflette! Bon appétit!