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Recipe · Savoy
Tartiflette savoyarde
Savoy potato, bacon and Reblochon bake
⏱ 60 minServes 6Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)waxy potatoes
1farmhouse Reblochon, 500 g (18 oz)
250 g (9 oz)smoked lardons
3onions
200 ml (¾ cup)thick crème fraîche
100 ml (½ cup)white Savoie wine
30 g (1 oz)butter
Saltpepper
- 1.2 kg (2.6 lb) waxy potatoes
- 1 farmhouse Reblochon, 500 g (18 oz)
- 250 g (9 oz) smoked lardons
- 3 onions
- 200 ml (¾ cup) thick crème fraîche
- 100 ml (½ cup) white Savoie wine
- 30 g (1 oz) butter
- Salt pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Boil the potatoes in their skins in salted water for 20 minutes.
- Peel them and cut into thick slices.
- Cook the lardons in a dry pan, then add the sliced onions and let them turn golden.
- Deglaze with the white wine and let it evaporate.
- Add the potatoes and brown for 5 minutes.
- Season with salt and pepper and stir in the cream.
- Pour into a buttered gratin dish.
- Cut the Reblochon in half horizontally and lay it rind-side up on the potatoes.
- Bake for 25 minutes at 200 °C (400 °F), until the Reblochon is melted and golden.
- Serve piping hot with a green salad and a glass of Apremont wine.
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