Tartiflette is part of the holy trinity of French melted cheese recipes, along with Fondue and Raclette. It works as the ultimate comfort food in the cold, wet evenings of Autumn but also as a showstopping winter treat to impress your guests.
Additionally, this dish has the ability to instantly transport you to the snowy Alps or the Pyrenees during ski season.
As it is often the case with modern classics, there is more than one way of making a passable tartiflette, but all the ones that excel have two things in common: the Reblochon needs to be a proper, farmhouse one (what they call Fermier in French), and the importance of waxy potatoes.
The recipe I’m sharing today uses Reblochon de Savoie Fermier from our shop as well as the wonderful Galician waxy potatoes found at our neighbouring shop, Tierra Verde. I’ve decided to swap the traditional smoked bacon lardons for the amazing Traditional Smoked Streaky Bacon from London Smoke & Cure, because we adore the musky, earthy notes the porter gives to the finished product; however we know all too well this is not the most orthodox of changes and in the ingredient lists we’ve written down smoked bacon lardons in order to show our respect for the original recipe and in the spirit of making things a bit more confusing for everyone.
Word of advice - tell your cheesemonger you’re making a tartiflette and they will happily cut the cheese in half horizontally, making the whole process a lot easier!
Waxy potatoes, 0.75Kg
Butter, 2 tbsp
Shallots, thinly sliced, 2
smoked bacon lardons, 200g
Dry white wine, 150ml.
Double cream, 200ml
Reblochon de Savoie Fermier, 1 (around 450g)
Garlic, 1 clove
Salt, Black pepper
Preheat your oven to 200C.
Boil the potatoes in salted water for 4-5 min until just tender. Allow to air-dry.
Sautee your shallots, then add the pancetta/smoked lardons. When just beginning to brown, add the wine and simmer until fully reduced.
Stir in the double cream away from the stove (otherwise it will split and won’t amalgamate).
Cut your potatoes into thin slices, then sautee until golden.
Rub your baking tray with the garlic, and add layers of potatoes and the shallot and pancetta mixture we prepared earlier. Season heavily with pepper and a pinch of salt after each layer.
Set your reblochon on top, rind side up, then into the oven it goes.
Bake for 15 minutes or until golden and bubbly. Serve immediately and enjoy with a flavoursome dry white.