Tartiflette, The Best Winter Comfort Dish

HOW TO MAKE TARTIFLETTE

Origin

Tartiflette has its origin in the Savoy mountains of the French Alps. I tasted Tartiflette for the first time in a small restaurant just outside Megève, France. It was on a dinner menu, and after a day’s skiing, this winter dish looked good for the soul. So, I ordered it. In short, once home our friends loved this traditional dish from the French Alps.

There are so many variations of the traditional recipe. Such as Chicken Tartiflette, or Camembert Tartiflette, Macaroni Tartiflette, Minced Meat Tartiflette, and so the list carries on…

I prefer the real deal. In other words, give me the traditional recipe and I am on top of the world!

Travel Inspirations from France!

A classic winter dish not for those on a diet. I tasted Tartiflette for the first time in a French ski resort – Megève – with new friends in an authentic little restaurant.

Upon my return back home, this was the dish that inspired a French dinner evening at home with friends!

SERVINGS: 4 Persons

MAIN COURSE

FRENCH CUISINE

Budget-Friendly | Quick | Winter Comfort Food

Ingredients to make Tartiflette

– Arina JvR

1.2 kg potatoes
200 g diced bacon
1 onion
1 reblochon cheese
2 tbsp crème fraiche
1 bottle dry white wine

How to make Tartiflette, step-by-step...

Peel and cut the potatoes into thick slices. Boil until cooked. Drain and leave to cool.
Fry the chopped onion in a bit of oil until just before it turns brown.
Add the smoked bacon and let it sweat for a few more minutes.
Cover the bottom of a prepared baking dish (buttered or sprayed) with half of the sliced potatoes.
Add a layer of onion and bacon. Only use half for this layer.
Layer with the rest of the potatoes.
Then, layer with the rest of the onion and bacon mix.
Spread the crème fraîche (sour cream) on top.
Cut through the reblochon so you have two thinner pieces and put it on top so you cover the last layer.
Add a glass of dry white wine.
Bake at 220-250°C or 428-482°F until the cheese melts and browns.

Serve with appropriate side dishes

Tartiflette is best served with some pickles and lots of cured meat. Furthermore, it goes extremely well with a green salad with a sharp vinaigrette.

Substitutes for Reblochon cheese

Reblochon cheese is a mild, soft cheese made from cow milk and is available in your larger supermarkets.

The American Food and Drug Administration (FDA) banned the cheese back in 2004 because the cheese is not aged enough. However, don’t fear because there are some great substitutes!

I find that it is not always easy to find and so I’ve substituted it with raclette cheese. I’ve also used Gruyère cheese, with success. I’ve come across recipes that make use of Camembert and tested it. In addition to the Roblochon cheese’s characteristics, I found the mushroomy and earthy taste to intense. From then on, I only used either raclette or gruyère cheese.

What does Reblochon cheese taste like?

At first, when you open the cheese you may pick up a slight scent of the cellar. The cheese has a mild fruity taste with a nutty aftertaste.

What wine goes well with Tartiflette?

Again it is my personal choice, but I highly recommend the medium-dry good old reliable Riesling. The Chardonnay also goes well and is in fact preferred by some of my friends.

If you substitute with Camembert cheese, I recommend a dry Riesling.