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Tartiflette
A hearty and iconic Savoyard dish, perfect for a cold evening. Potatoes, smoky lardons, and sweet caramelized onions are baked under a generous blanket of melted Reblochon cheese.
๐ง ์ฌ๋ฃ
- 1 kg Waxy potatoes(such as Charlotte, Yukon Gold, or Desiree. They hold their shape well when boiled.)
- 1 whole Reblochon cheese(approximately 450g. Ensure it's ripe and at room temperature for optimal melting. Remove rind if desired, though it's traditionally left on.)
- 200 g Pancetta or thick-cut bacon (lardons)(Cut into small cubes or strips.)
- 2 medium Yellow onions(thinly sliced.)
- 150 ml Dry white wine(Such as a crisp Sauvignon Blanc or Pinot Grigio.)
- 100 ml Heavy cream(Also known as double cream.)
- 2 cloves Garlic(minced.)
- 1 tablespoon Butter(for sautรฉing onions, optional.)
- to taste Salt
- to taste Freshly ground black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the potatoes: Wash the potatoes thoroughly. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 20-25 minutes, or until they are tender when pierced with a fork but not falling apart. Drain well, let them cool slightly, then peel and slice them into 1cm (approx. 1/2 inch) thick rounds.
โฑ๏ธ 25 minutes - 2
Cook the lardons and onions: While the potatoes are boiling, place the lardons in a large skillet over medium heat. Cook, stirring occasionally, until they are golden brown and crispy, and have rendered their fat. Remove the lardons with a slotted spoon and set aside, leaving the rendered fat in the skillet. Add the sliced onions (and butter, if using) to the skillet. Cook over medium-low heat, stirring frequently, for about 15-20 minutes, or until the onions are soft, translucent, and lightly caramelized. Add the minced garlic and cook for another minute until fragrant.
โฑ๏ธ 20 minutes - 3
Deglaze and combine: Pour the white wine into the skillet with the onions and garlic. Scrape the bottom of the pan to loosen any browned bits. Let the wine simmer and reduce by about half, about 3-5 minutes. Stir in the heavy cream and the cooked lardons. Season the mixture with salt and freshly ground black pepper to taste. Remove from heat.
โฑ๏ธ 5 minutes - 4
Assemble the Tartiflette: Preheat your oven to 200ยฐC (400ยฐF). Lightly grease a gratin dish or ovenproof casserole dish (approx. 20x20cm or similar). Arrange half of the sliced potatoes in an even layer in the bottom of the dish. Spoon half of the lardon and onion mixture over the potatoes. Repeat with the remaining potatoes and the rest of the lardon mixture. Pour any remaining sauce from the skillet evenly over the top.
โฑ๏ธ 5 minutes - 5
Add the Reblochon and bake: Cut the Reblochon cheese in half horizontally. Place the two halves, cut-side down, on top of the assembled tartiflette, covering the surface. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top. The edges should be bubbling, and the potatoes should be heated through.
โฑ๏ธ 30 minutes - 6
Serve: Let the Tartiflette rest for 5-10 minutes before serving. This allows the cheese to set slightly, making it easier to serve. Serve hot, directly from the baking dish.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the best flavor and texture, use waxy potatoes that hold their shape.
- โEnsure your Reblochon cheese is at room temperature before baking. This helps it melt evenly and more quickly.
- โThe rind of the Reblochon is edible and adds flavor. If you prefer a milder cheese flavor or a smoother texture, you can trim it off, but it's traditionally left on.
- โDon't overcook the potatoes in the initial boiling stage; they should be tender but firm.
- โCaramelizing the onions slowly will bring out their natural sweetness, which balances the richness of the cheese and lardons.
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- Croziflette: Substitute the potatoes with crozets (small, square pasta from the Savoie region) for a delicious pasta bake.
- Tartifle: Prepare individual portions in small ramekins for single servings.