Tartiflette Savoyarde With Reblochon Cheese

This classic French Alpine dish is wonderfully rich and comforting
Tartiflette

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Potatoes baked with cheese, onion, smoked bacon, and white wine makes for a wonderfully indulgent dinner.

This recipe is courtesy of Lavender and Lovage.

4
Servings
743
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1.2 Kilograms potatoes, peeled and cut into quarters
  • 200 Grams smoked lardons, or smoked streaky bacon cut into small pieces
  • 2 large red onions, peeled and diced
  • 2 cloves garlic, peeled and diced
  • 150 Milliliters dry white wine
  • 500 Grams Reblochon cheese
  • 6 Tablespoons crème fraîche
  • Butter
  • Salt and pepper

Directions

Preheat the oven to 400 degrees F. 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 into slices.

Fry the lardons, onions, and garlic until the lardons are crisp, and the onions and garlic are soft and translucent.

Add half the wine to the lardons and onions. Turn the heat up and deglaze the wine for 2-3 minutes, until half of it has cooked off.

Add the cooked potatoes to the lardons and onions, and gently mix together. Spoon half of the mixture into the prepared dish.

Cut the Reblochon cheese into cubes.

Scatter half the cheese over the lardon and onion mixture, with the rind facing up. Spoon the remaining lardons and onions over the top. Pour over the remaining wine and spoon the crème fraiche on top. Season with salt and pepper.

Spread the remaining Reblochon all over the top, rind side up again, and bake for 20-25 minutes, until the cheese has melted and the tartiflette is golden brown and bubbling.

Serve hot from the oven with salad, gherkins, and pickled onions.

Nutritional Facts

Total Fat
22g
31%
Sugar
53g
59%
Saturated Fat
9g
38%
Cholesterol
76mg
25%
Carbohydrate, by difference
104g
80%
Protein
34g
74%
Vitamin A, RAE
145µg
21%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
337mg
34%
Choline, total
47mg
11%
Fiber, total dietary
6g
24%
Folate, total
31µg
8%
Iron, Fe
6mg
33%
Magnesium, Mg
67mg
21%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
586mg
84%
Riboflavin
1mg
91%
Selenium, Se
58µg
100%
Sodium, Na
1689mg
100%
Thiamin
1mg
91%
Water
347g
13%
Zinc, Zn
4mg
50%

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.