125min 4 ppl
Tartiflette
104 minutes
4 people
Hardover 60 min or 12+ steps
104 min · 13 steps
Hard: over 60 min or 12+ steps
610 kcalper person
Protein 22g
Carbs 48g
Fats 34g
About this dish
A hearty Savoyard gratin of thinly sliced potatoes, smoky lardons and sweet caramelised onions in a white wine and crème fraîche sauce, all crowned with a whole rind-on Reblochon that melts into a golden, blistered canopy as it bakes.
Allergy Info
Dairy, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- Waxy potatoes (such as Charlotte or Ratte)skin on1.2 kg
- White onionspeeled and thinly sliced2 medium
- Garlic clovespeeled and halved2 whole
Meat & Poultry
- Lardons (smoked, unsmoked, or speck)200 g
Dairy & Eggs
- Whole Reblochon cheeserind on450 g
- Crème fraîchefull-fat150 ml
- Unsalted butterplus extra for greasing20 g
Spices & Seasonings
- Freshly ground black pepper½ tsp
- Flaky sea saltplus more to taste½ tsp
Oils & Condiments
- Dry white wine (such as Apremont or Sauvignon Blanc)150 ml
- Neutral oil1 tbsp
Utensils
- Large pot
- Large gratin dish (30 x 20cm)
- Wide frying pan
- Slotted spoon
- Meat thermometer
Method
1
Scrub the potatoes clean. Place them whole and unpeeled in a large pot of cold salted water.
Approx. 5 minutes
2
Bring the pot to a boil over high heat, then reduce to a steady simmer and cook for 18–20 minutes, until a knife meets slight resistance at the centre — the potatoes must be par-cooked, not fully tender.
Approx. 19 minutes
3
Drain and set aside until cool enough to handle, then peel and slice into rounds approximately 5mm thick.
Approx. 8 minutes
4
Preheat the oven to 190°C (fan 170°C or 375°F). Rub a large, deep gratin dish (roughly 30 × 20cm) all over with the cut sides of the garlic halves, then butter the dish generously.
Approx. 4 minutes
5
Melt the butter with the oil in a wide frying pan over medium heat. Add the lardons and cook, stirring occasionally, for 6–8 minutes until golden, crisp, and cooked through (pork should reach at least 63°C — check with a meat thermometer if unsure). Using a slotted spoon, transfer the lardons to a plate, leaving the rendered fat in the pan.
Approx. 7 minutes
6
Add the onions to the pan with a pinch of salt and cook in the rendered fat, stirring occasionally, for 12–15 minutes until deeply golden and jammy — they should smell sweet and look almost caramelised.
Approx. 13 minutes
7
Pour in the white wine and let it bubble for 2–3 minutes, scraping up any fond, until the pan is nearly dry.
Approx. 3 minutes
8
Remove from the heat and stir in the crème fraîche, black pepper, and the reserved lardons.
Approx. 2 minutes
9
Slice the Reblochon in half horizontally through its equator so you have two equal rounds, rind on both sides. Set aside.
Approx. 3 minutes
10
Spread half the potato slices in an even layer in the prepared gratin dish. Spoon over half the onion and crème fraîche mixture. Repeat with the remaining potatoes and then the remaining onion mixture, pressing gently to compact the layers.
Approx. 6 minutes
11
Lay both Reblochon halves cut-side down on top of the potatoes, rind facing upward, covering as much of the surface as possible.
Approx. 2 minutes
12
Bake in the centre of the oven for 25–30 minutes, until the rind is deep amber and blistered, the cheese is visibly bubbling at the edges, and a skewer inserted into the centre comes out hot to the touch.
Approx. 27 minutes
13
Remove from the oven and allow to rest for 5 minutes before serving.
Approx. 5 minutes
