Tartiflette
Indulge in the ultimate comfort food with this traditional French Tartiflette recipe, a decadent dish hailing from the Alpine region of Savoy. Featuring layers of tender, buttery waxy potatoes, savory smoked bacon lardons, and sweet caramelized onions, all smothered in velvety crème fraîche and dry white wine for a flavorful base. The crowning glory is the rich, gooey Reblochon cheese, baked until irresistibly golden and bubbly. With its perfect balance of smoky, creamy, and tangy flavors, this hearty casserole is ideal for cozy dinners or as a show-stopping side dish. Serve it warm with a crisp green salad and crusty bread for an unforgettable meal that captures the essence of French alpine comfort cuisine.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1000 grams Waxy potatoes
- 450 grams Reblochon cheese
- 200 grams Smoked bacon lardons
- 1 large Onion
- 125 milliliters Dry white wine
- 150 grams Crème fraîche
- 15 grams Butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Peel the potatoes and cut them into thick slices, about 5-7 mm in thickness. Boil the potatoes in a large pot of salted water for 10-12 minutes until just tender. Drain and set aside.
Meanwhile, peel and finely slice the onion. Heat a large skillet over medium heat and melt the butter. Add the onion and bacon lardons, cooking for 6-8 minutes until the onions are translucent and the bacon is golden and slightly crisp.
Deglaze the skillet by adding the dry white wine. Stir and let the wine reduce slightly for 2-3 minutes. Turn off the heat.
Preheat your oven to 200°C (400°F) and grease a medium baking dish (approximately 25x20 cm or 10x8 inches).
In the prepared baking dish, create a base layer using half of the potato slices. Season with a small pinch of salt and black pepper.
Spread half of the onion and bacon mixture over the potato layer, followed by half of the crème fraîche.
Repeat the layering process with the remaining potatoes, onion-bacon mixture, and crème fraîche.
Cut the Reblochon cheese in half horizontally (so you have two thinner rounds of cheese). Place the cheese, rind side up, over the top of the layered ingredients. If needed, cut the cheese to fit the baking dish.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Let the Tartiflette rest for 5 minutes before serving. Serve hot with a green salad and crusty bread for a complete meal.
Nutrition Facts
Calories |
4057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.1 g | 350% | |
| Saturated Fat | 158.2 g | 791% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 766 mg | 256% | |
| Sodium | 6971 mg | 303% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 23.2 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 3338 mg | 257% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 5768 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
