The tartiflette is a classic recipe of French cuisine made with potatoes, onions and bacon, all generously garnished with melted reblochon. You can also flavor your tartiflette with white wine, generally dry. In the traditional Savoyard recipe, there is no crème fraîche, even if most tartiflettes do contain it. These can easily be stored for several days in the refrigerator, and are ideal for entertaining after a cold winter day.
The origin of the tartiflette
The tartiflette recipe saw the light of day in the 1980s. It was originally designed with the aim of increasing sales of reblochon, this famous cheese from Savoie that is particularly tender and tasty. From its creation, the tartiflette was an immediate success in the Savoyard winter sports resorts, before being gradually adopted everywhere in France.
How to make a tartiflette?
To make a tartiflette worthy of the name, start by cooking the peeled and washed potatoes in salted water for about 20 minutes. It takes 1 kg of potatoes for 6 people. Preferably choose firm-fleshed potatoes such as Charlotte or Amandine. Apart, we brown onions and smoked bacon cut into lardons over low heat. Once the potatoes are cooked, they are cut into strips about 5 mm thick. A layer of the latter is placed at the bottom of a gratin dish, before adding the onions previously melted with the bacon which can be deglazed with white wine. If you want to add crème fraîche, this is when it should be done. Then cover everything with another layer of potatoes. Finally, we cut the reblochon in half, then cut each half a second time. The potatoes are covered with the four pieces of reblochon, before sliding the gratin in the oven for about 20 min at 180 ° C / th. 6.
Which cheese for my tartiflette?
In addition to the classic Reblochon to which we owe this comforting dish, it is quite possible to use other cheeses to make your tartiflette. We then opt for creamy cheeses such as Camembert, Brie, Brillat-Savarin or even Roquefort which all melt perfectly when cooked.
To date, there are several local variations of Savoyard tartiflette, such as Ch’tiflettte, which consist in replacing the white wine of the classic recipe with blond beer. Some also abandon potatoes for other vegetables, such as cauliflower, spinach, or even buckwheat-based pasta, crozets, originating in Savoy, giving, in the latter case, the birth of a Croziflette.
For a vegetarian version of the tartiflette, you can remove the bacon from the traditional recipe, or replace them with mushrooms sautéed in a pan, for example.