Tartiflette Savoyarde
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Craving ultimate French comfort food? Try this traditional Tartiflette Savoyarde recipe made with potatoes, crisp lardons, white wine, and melted Reblochon cheese. Watch our step-by-step video guide below to effortlessly master the ultimate Tartiflette.
- Potatoes : 1.2kg, peeled and quartered.
- Smoked lardons : 200g (or smoked streaky bacon in small pieces).
- Onions : 2 large pink or red onions, diced (or 10 pink shallots).
- Garlic : 2 cloves, finely diced.
- White wine : 150ml dry white wine.
- Cheese : 1 x 500g Reblochon cheese wheel.
- Crème fraîche : 6 tablespoons.
- Fat & Seasoning : Butter, salt, and black pepper.
🛒 Ingredients for the Tartiflette Savoyarde:
🍳 Step-by-Step Cooking Instructions
- Preheat and prep : Set oven to 200°C / 400°F / Gas Mark 6. Grease a shallow gratin dish with butter.
- Parboil potatoes : Boil potato quarters until just soft. Drain, cool completely, and slice.
- Sauté aromatics : Fry lardons, onions, and garlic until bacon is crisp and onions are translucent.
- De-glaze pan : Pour in half the wine. Turn heat to high. Simmer 2 to 3 minutes until reduced by half.
- Combine base : Gently mix sliced potatoes into the lardon and onion mixture.
- Layer bottom : Spoon half of this mixture into your prepared baking dish.
- Prep cheese : Slice the Reblochon wheel in half through the center, then cut into cubes.
- Layer middle : Scatter half the cheese cubes crust-side up. Top with the remaining potato mixture.
- Add liquids : Pour over the rest of the wine. Spoon crème fraîche evenly on top. Season lightly.
- Bake : Top with remaining cheese cubes crust-side up. Bake 20 to 25 minutes until bubbling and golden.
- Serve: Present hot with salad, cornichons, pickled onions, charcuterie, and crusty bread.
📝 Recipe Notes & Pro Tips
- Potato selection : Use waxy potatoes like Charlotte, Yukon Gold, or Amandine so the slices hold their shape without turning to mush.
- Wine pairing : A dry, crisp white wine from the Savoy region (like Apremont or Roussette) works best for both cooking and serving.
- Cheese handling : Do not remove the white rind from the Reblochon cheese, as it melts beautifully and delivers the signature earthy flavor of the dish.
- Salt control : Lardons and Reblochon are naturally quite salty, so err on the side of caution when adding extra salt to the layers.