Recipe for
Tartiflette
Preparation
20 minutes
How to make a successful Savoyard tartiflette?
The ingredients
4 People
The chef's advice
For a successful tartiflette, choose firm potatoes such as Charlotte or Belle de Fontenay, so that they hold up perfectly to cooking. As for cheese, choose a farmhouse Reblochon made from raw milk for a more authentic flavor, and remember to let it come to room temperature before using. To enhance the dish, a Savoy white wine, such as Apremont or Roussette, will add a touch of freshness and bring out the flavors without weighing them down. Finally, for a subtle, traditional taste, rub the gratin dish with a clove of garlic before placing your ingredients.
Frequently asked questions
Quel reblochon pour une tartiflette ?
Un Reblochon de Savoie AOP, au lait cru, de préférence fermier. Comptez un reblochon entier pour 4 personnes.
Faut-il enlever la croûte du reblochon ?
Non, on la garde : coupé en deux dans l’épaisseur, le reblochon se pose croûte vers le haut pour gratiner.
Quelles pommes de terre pour une tartiflette ?
Des pommes de terre à chair ferme, comme la Charlotte ou l’Amandine, qui se tiennent à la cuisson.
Avec quoi servir une tartiflette ?
Une salade verte bien vinaigrée et un vin blanc de Savoie, comme l’Apremont ou le Chignin.
Où manger une tartiflette à Paris ?
Dans nos bistrots alpins à Opéra, Parmentier et Montparnasse, où nos tartiflettes sont gratinées au Reblochon de Savoie AOP. Voir nos menus.
Retrouvez la tartiflette, la raclette et la fondue dans nos bistrots alpins à Paris, toute l’année.
Preparation
Prepare the ingredients
- Peel the potatoes and cut into slices about 5 mm thick.
- Cook in boiling salted water for 10 minutes (they should be just tender). Drain and set aside.
- Thinly slice the onions.
Brown onion and bacon
- In a frying pan, sauté the lardons with the onions over medium heat until lightly browned. Set aside.
Assembly in the dish
- Preheat your oven to 200°C (th. 6-7).
- Rub the dish with a clove of garlic, then lightly butter the bottom.
- Arrange a first layer of potatoes. Season lightly with salt and pepper.
- Add a layer of bacon and onions. Drizzle with crème fraîche and a little white wine.
- Repeat until all ingredients are used up, finishing with a layer of potatoes.
Add the reblochon and cook
- Cut the Reblochon cheese in half crosswise, then arrange the crust side up on top of the dish.
- Bake for 20 to 25 minutes, until the Reblochon cheese has melted and turned golden.
In our restaurants Les Raclette fansWe offer fondues prepared with care using Savoyard products. Join us for a unique alpine experience!
