Tartiflette with Lemon Thyme
Indulge in the rich, creamy comfort of Tartiflette with Lemon Thyme, a decadent French-inspired dish that’s perfect for warming up chilly evenings. This recipe takes the traditional Alpine favorite and elevates it with the aromatic brightness of fresh lemon thyme. Layers of tender waxy potatoes, smoky bacon lardons, and caramelized onions are bound together with velvety double cream and dry white wine, then crowned with the gooey perfection of Reblochon cheese. Baked until irresistibly golden and bubbly, this hearty casserole delivers the ultimate fusion of savory and herbaceous flavors. Ideal for family dinners or an indulgent dinner party centerpiece, serve it piping hot alongside a crisp green salad and a glass of white wine for a truly unforgettable meal.
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Recipe Information
Ingredients
- 900 g waxy potatoes
- 15 g unsalted butter
- 200 g smoked bacon lardons
- 2 medium yellow onions
- 2 large garlic cloves
- 125 ml dry white wine
- 150 ml double cream
- 450 g Reblochon cheese
- 1 small bunch lemon thyme
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 200°C (180°C fan) or 400°F.
Peel and slice the waxy potatoes into 3-4 mm thick rounds. Place the slices in a large pot of salted water, bring to a boil, and simmer for 8-10 minutes until just tender but not falling apart. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the smoked bacon lardons and cook for 5-7 minutes until golden and crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Thinly slice the onions and mince the garlic cloves. Add them to the skillet with the bacon fat and cook for 8-10 minutes on low heat until softened and caramelized. Stir in the dry white wine, allowing it to cook down for 2-3 minutes. Remove from heat.
Pick the leaves from the lemon thyme sprigs and add them to the onion mixture. Season with a pinch of salt and freshly ground black pepper.
Slice the Reblochon cheese in half horizontally, leaving the rind intact, and set aside.
In a greased ovenproof dish, layer one-third of the potato slices on the bottom. Add half of the onions and bacon mixture, then drizzle over a third of the cream. Repeat the layering twice more, finishing with the remaining potatoes, cream, and the halved Reblochon cheese placed rind-side up.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
Allow the Tartiflette to rest for 5-10 minutes before serving. Garnish with extra lemon thyme leaves, if desired.
Nutrition Facts
Calories |
4148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.2 g | 385% | |
| Saturated Fat | 172.8 g | 864% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 8802 mg | 383% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 24.2 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3351 mg | 258% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5103 mg | 109% | |
*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.
