A hearty Savoyard classic, with melting potatoes, golden lardons, confit onions, and a gooey, gratinéed Reblochon cheese. Perfect for a cozy winter meal, with a vinaigrette-dressed green salad.
Ingredients
- 1.2 kg waxy potatoes
- 1 piece Reblochon de Savoie
- 200 g smoked lardons
- 2 pieces yellow onions
- 10 cl dry Savoie white wine
- 100 g full-fat crème fraîche
- 1 clove garlic
- 15 g unsalted butter
- to taste fine salt
- to taste ground black pepper
Method
- Wash the potatoes, place them in a saucepan of salted cold water, then cook until a knife blade pierces them with slight resistance at the center.
- Drain the potatoes, let them cool slightly so they can be handled, then peel them and cut into thick slices that hold together without falling apart.
- Slice the onions and sauté them in butter in a large skillet until they become soft, glossy, and lightly browned on the edges.
- Add the lardons to the onions and let them brown until they render their fat and smell deeply of toasted smoke.
- Pour the white wine into the skillet, scrape up the browned bits with a spatula, then let reduce until only a fragrant and syrupy glaze remains.
- Rub a gratin dish with the garlic clove, then layer the potatoes with the onion-lardon mixture, seasoning lightly between layers.
- Dot the top with small dollops of crème fraîche, then cut the Reblochon horizontally and place it on top, rind side up, so it melts to cover the entire surface.
- Bake in a hot oven until the cheese is melted, bubbling at the edges, and deeply golden in spots; let rest briefly before serving so the tartiflette holds together better.
Nutrition
Per serving
- Energy
- 539.8 kcal
- Protein
- 23.98 g
- Carbohydrate
- 50.37 g
- Fat
- 25.39 g
- Fibre
- 5.53 g
- Calcium
- 182.6 mg
- Iron
- 2.29 mg
- Magnesium
- 18.2 mg
