Tartiflette Savoyarde, a baked gratin of potatoes, onions (or shallots), lardons (bacon), wine, cream and cheese, a staple of all ski lodge or chalet suppers, and a big favourite in our household.
About Tartiflette Savoyarde
The dish originates from the Savoy (Savoie) region of France, famous for its skiing resorts, hosting the Winter Olympics, cheese and charcuterie, the region was annexed by France as late as 1860, and even now it retains a very distinct and independent character.
It’s a beautiful part of East France, where the snowy mountains dominate the landscape, and I love the walking trails there in the summer as much as the skiing in the winter.
Today’s recipe is my adapted version of this classic dish, beloved of all chalet maids no doubt, as it’s the perfect meal to serve everyone after a long day on the slopes.
I discovered the recipe on the back of a box of Reblochon cheese; the cheese is the main protagonist in this delectable Savoyard recipe – made with cow’s milk, it’s soft washed cheese with a rind, similar to Brie or Camembert; it has a delightful nutty taste and melts like a dream creating an unctuous and creamy cheese sauce.
There really isn’t another dish that is as comforting as Tartiflette on a cold winter’s day; the combination of soft potatoes, crisp lardons, golden onions all bound in a silky cheese sauce with a tasty, crunchy golden-brown topping is heaven in a bowl.
It’s well worth the effort hunting out a large Reblochon cheese too, although Brie or Camembert will work if the cheese hunt proves fruitless. We like to enjoy ours with a large bowl of salad, cornichons and an acre or two of crusty bread.
Tartiflette Variations
For my vegetarian readers, you can of course omit the lardons (bacon) if you wish, and add some fried mushrooms maybe?
The dish can be part-cooked (as in the potatoes boiled and the onions and bacon fried) and assembled, but it can then be popped in the fridge until you need to bake it. Just remember to take it out half an hour beforehand to bring it to room temperature.
This makes it a fabulous recipe to have prepared for any family supper, especially handy for after work or over the weekend.
Another way to serve Tartiflette, which is especially good for a crowd, is to serve it with a selection of pickles, chutney and charcuterie, as well as the obligatory salad and crusty bread. Enjoy the recipe if you make it, and do let me know how you got on! Karen
Reblochon Cheese
So, if you have just returned from your spring break ski trip and you want to replicate those cosy apres-ski moments, then this is this is the recipe for you.
Pong Cheese, a favourite on-line cheese site of mine, stocks Reblochon cheese, as does Waitrose, Sainsburys and Ocado.
Beaufort
Gruyère
Tomme de Savoie
Tome des Bauges
Tamié
Step-by-Step Instructions
The full recipe can be viewed and printed below.
- Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.
- Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.
- Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent.
- Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.
- Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.
- Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes.
- Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with salt (not too much as the lardons are salty) and pepper.
- Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.
- Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.
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Recipe for Tartiflette Savoyarde
Tartiflette Savoyarde
A classic "Ski Lodge" dish that originates from the Savoie region of France; smoky lardons are mixed with onions, potatoes and cubes of creamy melted Reblochon cheese that results in an unctuous and deliciously rich "comfort food" dish - the perfect meal after a day out on the slopes.
Ingredients
- 1.2kg potatoes, peeled and cut into quarters
- 200g smoked lardons (or smoked streaky bacon cut into small pieces)
- 2 large pink or red onions, peeled and diced (or 10 pink shallots)
- 2 cloves garlic, peeled and finely diced
- 150mls dry white wine
- 1 x 500g Reblochon cheese
- 6 tablespoons crème fraiche
- butter
- salt and pepper
Instructions
Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.
Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.
Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent.
Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.
Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.
Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes.
Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with salt (not too much as the lardons are salty) and pepper.
Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.
Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.
Notes
I discovered the recipe on the back of a box of Reblochon cheese; the cheese is the main protagonist in this delectable Savoyard recipe – made with cow’s milk, it’s soft washed cheese with a rind, similar to Brie or Camembert; it has a delightful nutty taste and melts like a dream creating an unctuous and creamy cheese sauce.
It’s well worth the effort hunting out a large Reblochon cheese too, although Brie or Camembert will work if the cheese hunt proves fruitless. We like to enjoy ours with a large bowl of salad, cornichons and an acre or two of crusty bread.
For my vegetarian readers, you can of course omit the lardons (bacon) if you wish, and add some fried mushrooms maybe.
The dish can be part-cooked (as in the potatoes boiled and the onions and bacon fried) and assembled, but it can then be popped in the fridge until you need to bake it. Just remember to take it out half an hour beforehand to bring it to room temperature.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 957Total Fat 54gSaturated Fat 31gTrans Fat 2gUnsaturated Fat 17gCholesterol 159mgSodium 981mgCarbohydrates 76gFiber 8gSugar 8gProtein 38g
Sarah | Curious Cuisiniere says
I was first introduced to Tartiflette in Annecy a number of years ago. It was ultimate comfort food. Thanks for the recipe and the reminder! We are going to have to make this soon!
Karen Burns-Booth says
Thanks Sarah, I love this so much, but as it’s a wee bit calorific, I have to restrain myself and not cook/eat it too often!
Catherine Spillane says
Not for a fast day, hehe but for a really cold day yum yum
Karen Burns-Booth says
NOT a Fast Day recipe, you are correct, but so TASTY after a morning’s hard physical excursion!
Esmeralda says
Funny how my first emailed post would be one of my favourite dish. Being from Belgium I’ve been familiar with this food but as Sarah also said I was also introduced to the recipe by someone from Annecy!!
Our recipes differ on a couple of points:
We don’t add cream
We don’t add salt in the water and we use unsmoked bacon. It makes the dish sweeter thanks to the onions, acceptable on salt levels (the cheese is v salty) but I guess your cream dilutes the salt.
Mmmm I so want one right now!!!!
Karen Burns-Booth says
Hi Esmeralda, lovely see you here!
I only add crème fraiche to lighten the sauce, as it can be very cheesy and rich! The only salt I use is in the water for the potatoes, but I suspect I could omit that too!
Time to make one I think whilst winter is still here!
Karen
Niamh says
Oh god, I LOVE a tartiflette. So perfect at this time of year too. Your photos are beautiful. I have never been to Savoie, must change that.
Karen Burns-Booth says
Thanks Niamh! You and me both! I could inhale the stuff! Thanks for popping over to comment too……hope to catch up when I’m in London next. Karen
Janice says
Well that will certainly stick to your ribs! Lovely dish and I’m sure you were very restrained.
Karen Burns-Booth says
It’s the ultimate comfort dish Janice, and I did try to be as restrained as possible! 😉
Katie says
This looks utterly delicious!! That cheese, oh my!!
Katie xoxo
Karen Burns-Booth says
Thanks Katie! It was an epic meal. 🙂
Choclette says
Take out the bacon and this is my dream dish Karen – calories or no calories. Fabulous alpine photos too, bringing back memories of my years in Switzerland.
Karen Burns-Booth says
Thanks Choclette – mushrooms might be nice for you! Karen
Heidi Roberts says
Beautiful photos and a very warming, simple and delicious meal!
Karen Burns-Booth says
Thanks Heidi, this meal is perfect for a mid-week family meal too!
nazima says
who can resist melted cheese. I don’t do bacon but minus that, this is comfort food in the extreme for me!
Karen Burns-Booth says
The bacon can be omitted Nazima, so maybe you could enjoy this meal! Karen
All That I'm Eating says
This looks amazing Karen and I could probably eat the entirety of it right now. Love recipes like this.
Karen Burns-Booth says
Thanks! I have had a “royal” request for it to be made again! Hahaha! Karen
Glamorous Glutton says
Oh this is ultimate comfort food. I love Tartiflette, but it does feel a bit naughty, still, who cares this is wonderful, such cheesy, bacon deliciousness. GG
Karen Burns-Booth says
It is the ultimate comfort food recipe GG and it’s also very naughty, but nice to enjoy now and then! 😉
Dominic says
that dish is just pure love and hugs in a pot isn’t it? Everything you’d want in one gorgeous dish. I love your construction photo’s here, they are as mouth watering as the final dish itself. Lovely post x
Karen Burns-Booth says
Thanks Dom Darlink! My hope is that you and the Viking can enjoy this with us one day, minus the bacon for him of course! 😉
poppy@thecatfishcafe says
I love tartiflette – it juts screams of the mountains. This looks like a wonderful version, and all the pics are beautiful.
Karen Burns-Booth says
Thanks so much Poppy! It’s funny how food like this is prevalent in mountainous areas – maybe they need it to climb all those hills!
CheeseSticks says
This looks and sounds mouthwatering – what great images! We never got a chance to go skiing this past year but making this recipe might give us a taste of the experience.
Karen Burns-Booth says
That’s right – no chance to ski then just do the après ski!!!
Adam Garratt says
Well doesn’t that look a dandy dish of melty goodness! Love tartiflette, one of frances great exports to the world of food. Reblechon is probably number 3 on my top 5 cheeses, I first tried it a couple of years ago from a frech cheese stall and never looked back since.
plasterer in Bristol says
Love the look of this, perfect for those cold days we’ve been having
Chris says
What a coincidence. I just saw your recipe today as we were planning to have tartiflette today. That will be useful. Luvly!
Karen Burns-Booth says
Enjoy it Chris! It’s a big favourite here! Karen
eshuskitchen says
will be the very testy
Karen Burns-Booth says
Thank you!
Cathy Young says
As I’ve 2 daughters who don’t eat meat, we do a version with smoked salmon instead. So Good!!
Karen Burns-Booth says
That sounds great Cathy!
Maria says
Any tips for making a larger amount for a bigger party?
Karen Burns-Booth says
You can make it in a large roasting tray and bake it for longer, hard to say how much longer, about 20 minutes maybe until it is hot and golden brown! Let me know what you think, Karen
Plastering Bristol says
That looks totally amazing!! Thank you for sharing
Tim
Karen Burns-Booth says
It’s a wonderful dish!
Nashville Wes says
You’ve enriched my life here in Nashville Tennessee USA.
A coworker in Mexico told me of trying a tartiflette like she had with our French coworkers in Grenoble which sent me off on food research. Reblochon is illegal in the US (some fear of raw milk) so I was looking for a substitute. Stumbled on some Saint Albray yesterday so tried a version of your recipe. Also substituted Rutabegas for the potatoes to reduce carbohydrates, and middle layer used cream cheese because no creme fresh either. =)
Turned out really good! Thanks so much!
Karen Burns-Booth says
That’s great do hear and thank you for letting me know too! Love your creative substitutions too! Karen
Tricia says
It’ s a rainy day in Seattle so I decided to make this! My family didn’t speak for the first few minutes! All I heard was YUM!!! Thank you! This is definitely on the rotation for another meal!
Karen Burns-Booth says
That is FABULOUS news Tricia, I am so pleased that you and your family liked my recipe! Karen
Chef Mimi says
In 2002 we visited Annecy and ate tartiflette for lunch. Which is how I discovered Reblochon. It was early summer, and yet the dish was still comforting and delicious. The only way I can get Reblochon and some other French cheeses is through from fromages.com!
Karen Burns-Booth says
It’s my favourite cheese and potato dish, especially for apres ski! Karen
Diane Wassell says
The first time l tasted Tartiflette was in St Foy in the Tarantaise. We had to book the day before because Rene, the chef, cooked it all day very slowly. The most memorable meal ever. The tiny restaurant was Maison du Columes, about 25 years ago – stunningly authentic rustic.
Karen Burns-Booth says
It’s just one of my most favourite cheesy dishes!