Description
Tartiflette is a rich and comforting French potato and cheese dish from the Savoy region, featuring tender boiled potatoes, creamy reblochon cheese, savory pancetta, onions, and a splash of white wine. This hearty casserole is baked to golden bubbly perfection and is perfect for cozy dinners or entertaining guests.
Ingredients
Scale
Potatoes
- 2 ½ lbs yellow Idaho® potatoes (roughly 6 large potatoes)
Meat and Dairy
- ¾ cup pancetta (sliced; bacon can be used as a substitute)
- 1 lb reblochon cheese (or ripe brie)
- 3 Tbsp butter (good quality)
- 4 oz whipping cream
Vegetables and Aromatics
- 1 large onion (thinly sliced, sprinkled with a little salt)
- 1 clove garlic
Liquids and Seasonings
- 4 oz dry white wine
- â…› tsp salt (to taste)
- â…› tsp pepper (to taste)
Instructions
- Boil the Potatoes: Boil the potatoes in salted water until just cooked through but still firm. Drain them thoroughly and set aside to cool slightly.
- Sauté Pancetta and Onions: In a large frying pan, melt 1 tablespoon of butter over medium heat. Add the sliced pancetta and thinly sliced onions sprinkled with a little salt. Sauté until the pancetta starts to brown and onions soften, then pour in the dry white wine and continue cooking until most of the wine has evaporated.
- Add Cream: Remove the pan from heat and stir in the whipping cream to combine everything into a creamy sauce.
- Brown the Potatoes: Chop the boiled potatoes into bite-sized pieces. In the same frying pan, heat the remaining 2 tablespoons of butter and sauté the potatoes until some pieces develop a golden-brown crust. Season the potatoes with salt and pepper to taste.
- Prepare Baking Dish: Preheat the oven to 400°F (200°C). Cut the garlic clove in half and rub the cut sides over the inside of a deep baking dish or pie pan to infuse it with garlic flavor.
- First Layer: Layer half of the sautéed potatoes into the bottom of the prepared baking dish. Add half of the pancetta and onion mixture on top. Using dental floss or a knife, carefully slice the reblochon cheese in half horizontally. Place the bottom half of the cheese over the potato and pancetta mixture.
- Second Layer: Add the remaining potatoes and the rest of the pancetta and onions over the cheese layer. Top everything with the other half of the reblochon cheese, skin side up.
- Bake: Place the baking dish in the preheated oven and bake for about 25 minutes, or until the cheese is melted and bubbly. For extra crispiness, you can briefly place it under the broiler.
- Serve: Serve the tartiflette hot, ideally paired with a glass of dry white wine for an authentic experience.
Notes
- Reblochon cheese is traditional for authentic flavor, but ripe brie can be used as a substitute.
- Pancetta can be replaced with bacon if pancetta is not available.
- Use good quality butter for better flavor development during sautéing.
- Be careful not to overcook the potatoes in boiling water; they should be firm to hold their shape during baking.
- To infuse more garlic flavor, rub the dish thoroughly or add minced garlic to the onion mixture if preferred.
- Optional broiling creates a nicely browned crispy top but watch closely to prevent burning.
