This Recipe includes
Accents for the sauce:
|Salt and pepper|
Why we love it
When I think of a tartiflette, I always have visions of a bustling fireplace in a ski chalet, high in the mountains. This traditional winter dish comes from the Savoie region of France, with a deep Alpine tradition.
It is a hearty dish, a good tartiflette recipe includes copious amounts of potatoes, reblochon cheese, and bacon lardons. What’s not to love?
And with an added touch of wine in the recipe, it is perfect for that après-ski after a long day on the slopes. Or even if you just want to pretend you are on vacation in the mountains.
Skiing is very popular in France, so rumor has it that the tartiflette was invented in the 1970s to feature the local Savoyard reblochon cheese to skiers coming to the French Alps.
Whatever the reason, it worked. The tartiflette is now a regular on menus of brasseries and restaurants all over France.
If you are a connaisseur of French gastronomy, you will note that the ingredients in a tartiflette are suspiciously quite similar to that of au gratin potatoes.
In fact, the main difference is that for au gratin potatoes, you can use more or less whatever cheese catches your fancy, while a tartiflette recipe must include the aforementioned reblochon cheese.
The other main ingredient is potatoes. The main problem with a tartiflette is that it takes potatoes approximately an hour to cook in the oven. Alternatively, you can lightly boil the potatoes the night before to cut down the cooking time in the oven.
I put them in the Instant pot for 8 minutes high pressure with quick release, peel them and then put them overnight in the fridge. The next day I slice the potatoes, add the sauce and put in the oven for 20 minutes.
The traditional French tartiflette also includes bacon lardons, onions, heavy cream and wine.
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Cooking without wine
The classic tartiflette recipe doesn’t include a lot of wine, about 1/2 a cup of the French wine, Vin de Savoie, which is another local specialty from the region. Usually, the wine cooks off since the tartiflette is in the oven for an hour.
However, if you are serving it to small children or for other personal reasons, you may wish to leave out the wine. This isn’t going to make or break the recipe. Au gratin potatoes don’t usually include wine, and it still tastes delicious.
What to serve with tartiflette?
Since the dish is meant to appeal for the après-ski crowd, it is usually served on its own, without a starter or another main.
A baguette and basic vinaigrette salad will suffice, to tone down the cheese in the tartiflette. Be sure to have an apéritif while waiting for the tartiflette to cook!
What drinks to serve with it?
Since tartiflette is a heavier cheesy dish, it is usually served in the winter months. Any dry red or white wine will do, but if you would like to keep with the winter mountainous theme, a Vin de Savoie will go beautifully.
You can also have a traditional digestif like the Savoyard Genepi to wash it all down after the meal.
How to store it?
Tartiflette can be prepared in advance, and kept in the fridge. But I wouldn’t really recommend freezing it because the cheesy sauce will retain water.
I have kept it overnight in the fridge, but that is about the extent of it. Add more heavy cream and cheese if the gratin potatoes look dried out.
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A delicious and hearty winter dish that is the perfect combination of cheese, potatoes, and bacon.
- 5-6 Medium-sized potatoes
- 1 round block of reblochon cheese
- 1 cup of crème fraîche (heavy cream).
- 2 cups or bacon lardons (or 500g of chopped bacon strips)
- 1/2 cup of white wine (vin de Savoie)
- 1/2 cup of finely chopped onions
- 1 clove of garlic
- 3 tablespoons of butter
- salt and pepper to taste
- 1 cup of rinsed fresh spinach
- Wash and peel the potatoes and chop into thin round slices.
- Grease the casserole dish and layer the sliced potatoes across.
- Add the bacon lardons, onions, spinach, etc in between the potato slices.
- Mix the crème fraîche, wine, butter, garlic, salt and pepper in a bowl.
- Add the mixture over the top of the potatoes in the casserole.
- Slice the reblochon cheese block into thin slices and place on top of the potatoes.
- Cook in preheated oven for 45 minutes at 190C° (375F°) until potatoes and cheese are lightly browned.
- Remove from oven and cover with lid. Serve while warm.
If in a hurry, you can lightly boil the potatoes the night before to cut down the cooking time in the oven. Put in the Instant pot for 8 minutes high pressure with quick release, peel them and then put them overnight in the fridge.
The next day, slice the potatoes, add the sauce and put in preheated oven for 20 minutes. (Precook the bacon if you are adding it to the recipe.)
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 817Total Fat: 50gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 143mgSodium: 990mgCarbohydrates: 65gFiber: 7gSugar: 7gProtein: 24g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for informational purposes only.
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If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !