Tartiflette

From the French Alps comes this gloriously indulgent bake: layers of waxy potatoes and smoky lardons, drowned in white wine and cream, and crowned with a whole wheel of melting Reblochon. It is rich, golden, and made for cold evenings and hungry friends.

Prep time

20 mins

Cook time

40 mins

Total time

60 mins

Servings

4 servings

Calories

650

Ingredients

• 1 kg waxy potatoes, peeled
• 200 g smoked bacon lardons
• 1 onion, thinly sliced
• 1 Reblochon cheese (about 450 g)
• 150 ml dry white wine
• 150 ml double cream
• 2 garlic cloves, minced
• 1 tablespoon butter
• Salt and black pepper, to taste
• Fresh thyme leaves, to garnish

Instructions

1. Boil the potatoes in salted water for 15 minutes until just tender, then drain, cool slightly, and slice into thick rounds.
2. Fry the lardons in a skillet until crisp, then remove them and soften the onion in the same fat for 5 minutes.
3. Add the garlic and white wine, and simmer for 2 minutes to cook off the alcohol.
4. Butter a baking dish and layer half the potatoes, then the lardons and onion, then the remaining potatoes.
5. Pour over the cream, season lightly, and lay the Reblochon on top, rind-side up, cut in half horizontally.
6. Bake at 200 C (400 F) for 25 minutes until bubbling and deeply golden. Rest 5 minutes before serving.

Pro tips

• Use waxy potatoes so the slices hold their shape in the bake.
• Do not remove the rind from the Reblochon — it melts into the dish beautifully.
• Serve with a sharp green salad to cut through the richness.

Frequently asked questions