Traditional French Tartiflette
I was a member of the Cooking section from one the Arts Bureau campaigning teams. We did not succeed in the end, but the Tartiflette was a massive success. There wasn't enough of it in the end, as most people went for seconds !
It is a very cherished and proud memory of mine. We spent all the previous night cooking, after a party we were to attend ; we started at midnight, and ended around 8a.m. We had to make do with a tiny kitchen, the lack of sleep, and the irritation of some as we kept cutting potatoes deep in the night.
It was a highly instructive experience way beyond the Tartiflette recipe ; I loved how we managed to handle the hurdle as a team, and how we all pushed through your own fatigue to make it happen. I loved how dear volunteers outside the Cooking team, that had been working late too, came early in the morning to help with the logistics of assembling and transporting the whole thing. It shows character. I love that my companion was one of them.
What made this Giant dish possible was that, like most of the dishes I love, it is made with lots of love and very little money. Even the process couldn't be simpler :
- Pan-fry your bacon, onions & potatoes : this is your potato mix ;
- In a baking dish, layer your potato mix, then reblochon, then potato mix, then reblochon ;
- Bake ; within 20 minutes, you're done !
Traditional French Tartiflette - Recipe
Recipe - Advice & key points
- I recommend buying bacon that is not too lean ; in France, it's called "lardons".
- If it's lean and does not render fat, simply add oil before cooking your onions & potatoes.
- If you're making a large amount, like this one, you'll need to cook your potatoes in two batches if you want them to brown over.
- If you don't have two large pans, either take the time to do it (~50mn), or simply boil your diced potatoes in salted water 15mn.
- If you don't want to add white wine, simply skip it !
- Don't reheat leftovers with a microwave oven ; use your oven at 180°C (around 15-20 minutes, depending on the amount).
A very French dish that most families cook during winter ! Easy, cost-effective and full of cheesy comfort ; what's not to love ?
- 1,5 kilogram potatoes
- 1 large onion
- 400 grams bacon (not too lean ideally)
- 1 garlic clove
- 750 grams reblochon cheese (~1,5 reblochon wheel)
- 2 tablespoons neutral oil
- 125 milliliters dry white wine (1 glass)
- 3/4 teaspoons salt
- black pepper (to taste)
- Prep your ingredients
Peel & cube your potatoes (1,5cm wide).
If needed, cut your bacon into matchsticks.
- Cook it
Cook your pork belly in a medium-hot pan until golden. Set aside.
In your pork fat, cook your potatoes until golden brown (around 25mn). If making a 6-servings amount, use 2 pans, or do it in two batches.
Add half of the salt amount to your potatoes.
If you don't have two pans & want to make it quicker, simply boil your potato cubes 15mn. - Finish cutting & mincing
Meanwhile, scrape away, with a knife, the thin white crust from the Reblochon.
Slice it lengthwise, then quarter each halve (making 8 pieces of Reblochon per Reblochon wheel).
Mince your onion, too.
Peel your garlic.
- Finish the potatoes mixture !
Preheat your oven @200°C.
Remove your potatoes from your pans.
Add a bit of oil. Add your onions with half the salt amount ; cook until soft (6-8mn).
Then, add back your lard & potatoes.
Deglaze with white wine.
After 3 minutes, remove from heat.
- Off to the oven !
Rub an oven-safe dish with a peeled garlic clove.
Arrange a first layer of the potatoes mixture ; season with pepper.
Add 6 pieces of reblochon, crust side up.
Add a 2nd layer the potato mixture mixture, then the rest of the reblochon.
Cook for around 20mn.
Et voilà !! You’re done !
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.