The tartiflette is a French dish from the Haute Savoie region in France. It is a fairly young dish among the great French classics that was first introduced in 1980 by the Syndicat interprofessionnel du Reblochon (the organization that represents the interests of the manufacturers of the main ingredient in the recipe, Reblochon cheese).
Thanks to its excellent taste, tartiflette is now firmly anchored in the specialties of the country. It consists of potatoes, onions and bacon, all topped with Reblochon cheese. This meal is not for those on a diet.
The Tartiflette is very popular in French winter sports resorts and always evokes an image of cosiness, hospitality and dishes from the Alps.
In contrast to the typical mountain dish from Austrian ski areas with similar ingredients, the Tiroler Gröstl, the Tartiflette can be prepared completely in advance and only put in the oven to heat up the dish and melt the Reblochon cheese.
For 4 people
- 1.2 kg firm potatoes
- 1 onion
- 200 g bacon
- 1 Reblochon cheese (other variations use goat cheese or Munster cheese)
- 3-4 tablespoons of creme fraiche
- 300 ml white wine (optional)
Peel the potatoes. Boil them and let them cool. Cut the potatoes into large slices.
Slice the onion and sweat it in a pan with a little oil for a few minutes. Add the bacon and sauté the ingredients for a few more minutes.
Butter a baking dish generously. Spread the potatoes and the onion and bacon mixture into it.
Spread the crème fraîche on top. Cut the Reblochon in half crosswise and place on top of the potatoes. It’s your decision, but I pour 300 ml of white wine into my tartiflette!
Bake in a very hot oven (220 – 250 ° C) until the Reblochon melts and browns on the surface.
Serve hot. Excellent with a fresh salad.
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