Tartiflette the Indulgent Version
Dive into pure alpine decadence with "Tartiflette the Indulgent Version," a rich, creamy French classic that highlights the heartwarming flavors of the Savoie region. This irresistible dish combines tender potato slices layered with smoky bacon lardons, sweet caramelized onions, and a luscious cream sauce, all crowned with melty, golden Reblochon cheese—or a similar soft, washed-rind cheese for a perfect substitution. Finished in the oven to bubbling perfection, this tartiflette is the ultimate comfort food for cozy gatherings or indulgent dinners. With the subtle tang of dry white wine and the perfect balance of creamy and savory, serve this masterpiece hot with a crisp green salad and crusty bread to transport your taste buds to the charm of the French Alps. Perfect for satisfying cravings and impressing guests alike!
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Recipe Information
Ingredients
- 1.5 kg Potatoes
- 500 g Reblochon cheese (or similar soft, washed-rind cheese)
- 300 g Smoked bacon lardons
- 2 large Onions
- 125 ml Dry white wine
- 200 ml Double cream
- 30 g Unsalted butter
- 2 large Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Peel and slice the potatoes into 0.5 cm thick rounds. Boil them in salted water for 8-10 minutes until just tender, but not fully cooked. Drain and set aside.
Preheat your oven to 200°C (400°F).
While the potatoes are boiling, peel and thinly slice the onions, and finely chop the garlic.
Melt the butter in a large frying pan over medium heat. Add the onions and garlic and sauté for 5-7 minutes until soft and translucent.
Add the smoked bacon lardons to the pan and cook for another 5 minutes until they are golden and slightly crispy. Remove from heat.
Deglaze the pan by adding the white wine. Stir well, scraping up any bits from the bottom of the pan, and let it simmer for 2 minutes.
Add the double cream to the pan and mix thoroughly. Season with salt and black pepper, keeping in mind the saltiness of the bacon.
Slice the Reblochon cheese in half horizontally to create two thinner rounds, then cut into smaller wedges for even melting.
Grease a large baking dish (approximately 9x13 inches) with a little butter or oil.
Layer half of the boiled potato slices in the dish. Spread half of the onion, bacon, and cream mixture evenly over the potatoes. Repeat with the remaining potatoes and bacon mixture.
Evenly distribute the Reblochon cheese wedges across the top, rind side up.
Place the dish in the preheated oven and bake for 20-25 minutes or until the top is golden, bubbling, and fragrant.
Serve hot with a crisp green salad and crusty bread for an authentic French mountain meal.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 481 mg | 37% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1324 mg | 28% | |
*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.
