Tartiflette Savoyarde with Reblochon Cheese

If you’re looking for a dish that embodies the heartiness of French Alpine cuisine, look no further than Tartiflette Savoyarde. This creamy, cheesy, and utterly comforting dish hails from the Savoie region in France and is a favorite among both locals and visitors. At its core, Tartiflette is a gratin of potatoes, bacon, onions, and the star ingredient – Reblochon cheese. Let’s dive into what makes this dish so special and how you can make it at home.

Choosing the Right Reblochon Cheese

Types of Reblochon Cheese

Reblochon cheese is a soft, washed-rind cheese made from cow’s milk, characterized by its creamy texture and nutty flavor. There are two main types:

1. Reblochon Fermier – Made on the farm, often with raw milk.
2. Reblochon Laitier – Made in dairy cooperatives, usually with pasteurized milk.

Where to Find Reblochon Cheese

Reblochon can be found in specialty cheese shops, well-stocked grocery stores, or online. If unavailable, you can substitute with similar cheeses like Brie or Camembert, although the flavor will differ slightly.

Preparation Steps

Preparing the Potatoes

1. Peel the potatoes and cut them into thin slices (about 1/4 inch thick).
2. Parboil the potato slices in salted water for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.

Preparing the Bacon

1. In a large skillet, cook the bacon lardons over medium heat until crispy.
2. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the skillet.

Sautéing the Onions

1. Add the sliced onions to the skillet with the bacon fat. Cook over medium heat until the onions are soft and golden, about 10 minutes.
2. Add the minced garlic and cook for another 2 minutes.
3. If using white wine, pour it in to deglaze the pan, scraping up any browned bits.

Assembling the Tartiflette

Layering the Ingredients

1. Preheat your oven to 200°C (400°F).
2. Grease a large baking dish with butter.
3. Arrange half of the parboiled potatoes in an even layer in the dish.
4. Sprinkle with half of the cooked bacon and sautéed onions.
5. Add a layer of half the crème fraîche or cream, spreading it evenly.

Adding the Cheese

1. Place half of the Reblochon cheese slices on top, rind side up.
2. Repeat the layers: potatoes, bacon, onions, cream, and finish with the remaining Reblochon slices.

Final Assembly Tips

• Ensure the cheese is evenly distributed for consistent melting.
• Add a pinch of salt, pepper, and nutmeg between layers if desired.

Cooking Instructions

Oven Temperature and Duration

1. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Checking for Doneness

• The dish is ready when the cheese is melted and slightly browned, and the potatoes are tender when pierced with a fork.

Serving Suggestions

Ideal Side Dishes

• A crisp green salad with a light vinaigrette.
• Crusty French bread to mop up the creamy sauce.

Pairing with Wines

• White wines like Chardonnay or Riesling.
• Light red wines like Pinot Noir.

Tips and Tricks for the Perfect Tartiflette

Ensuring Creamy Texture

• Use waxy potatoes as they hold their shape better and provide a creamy texture.

Getting a Crispy Top

• For an extra crispy top, finish with a few minutes under the broiler.

Substitutes for Reblochon Cheese

• If Reblochon is unavailable, use a combination of Brie and Gruyère for a similar taste and texture.

Health Considerations

Nutritional Information

• Tartiflette is rich and calorie-dense, making it a dish best enjoyed in moderation.

Making a Healthier Tartiflette

• Substitute crème fraîche with Greek yogurt or reduced-fat sour cream.
• Use turkey bacon or a vegetarian bacon alternative.

Common Mistakes to Avoid

Overcooking the Potatoes

• Parboil the potatoes just until tender; overcooking can make them mushy.

Using the Wrong Type of Cheese

• Avoid hard cheeses; they won’t melt properly and can alter the dish’s texture.

Variations of Tartiflette

Vegetarian Tartiflette

• Replace bacon with sautéed mushrooms and a pinch of smoked paprika for a vegetarian version.

Tartiflette with Different Cheeses

• Experiment with other creamy cheeses like Camembert or even a blue cheese for a unique twist.

Cultural Significance

Tartiflette in French Cuisine

• Tartiflette is a staple in the Savoie region, often enjoyed during the winter months and après-ski meals.

Regional Variations

• Variations of the dish can be found across the French Alps, each with slight local twists on the classic recipe.

Frequently Asked Questions (FAQs)

Can I Freeze Tartiflette?

• Yes, you can freeze it before baking. Thaw in the refrigerator overnight and bake as directed.

How to Reheat Leftovers?

• Reheat in the oven at 180°C (350°F) until warmed through, about 15-20 minutes.

What Can I Substitute for Reblochon Cheese?

• Brie or a combination of Brie and Gruyère are good substitutes.

Can I Make Tartiflette Ahead of Time?

• Yes, assemble the dish and refrigerate it up to a day in advance. Bake just before serving.

Is Tartiflette Gluten-Free?

• Yes, as long as you ensure no cross-contamination with gluten-containing ingredients.

Conclusion

Tartiflette Savoyarde with Reblochon cheese is a delightful and hearty dish that brings the taste of the French Alps to your kitchen. With its creamy potatoes, savory bacon, and rich Reblochon cheese, it’s a dish that’s sure to impress. Whether you’re preparing it for a special occasion or a cozy night in, following these steps will ensure a perfect result every time.

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Yield: 4

Tartiflette Savoyarde with Reblochon Cheese

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If you're looking for a dish that embodies the heartiness of French Alpine cuisine, look no further than Tartiflette Savoyarde. This creamy, cheesy, and utterly comforting dish hails from the Savoie region in France and is a favorite among both locals and visitors. At its core, Tartiflette is a gratin of potatoes, bacon, onions, and the star ingredient – Reblochon cheese. Let's dive into what makes this dish so special and how you can make it at home.

Prep Time 25 minutes

Cook Time 40 minutes

Ingredients

• 1.2kg potatoes, peeled and cut into quarters
• 200g smoked lardons (or smoked streaky bacon cut into small pieces)
• 2 large pink or red onions, peeled and diced (or 10 pink shallots)
• 2 cloves garlic, peeled and finely diced
• 150mls dry white wine
• 1 x 500g Reblochon cheese
• 6 tablespoons crème fraiche
• butter
• salt and pepper

Instructions

Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.

Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.

Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent.

Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.

Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.

Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes.

Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with salt (not too much as the lardons are salty) and pepper.

Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.

Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.

Nutrition Information:

Amount Per Serving: Calories: 950