Tartiflette (Savoyard Potato, Bacon & Reblochon Bake)

Ingredients

• 1.2 kg waxy potatoes (e.g., Desiree/Yellow), peeled and cut into 5–7 mm slices
• 250 g smoked bacon lardons (or streaky bacon, diced)
• 2 medium brown onions, thinly sliced
• 2 cloves garlic, minced
• 120 ml dry white wine (Savoie if you have it; any dry white works)
• 200 ml thickened cream (or crème fraîche)
• 100 ml full-cream milk
• 1 whole Reblochon (450–500 g), halved horizontally (rind on); sub: ripe washed-rind cheese such as Taleggio, Port Salut, or a creamy brie
• 1 tbsp butter (for the dish) + extra for onions if needed
• 1 tsp Dijon mustard (optional, for a subtle tang)
• ½ tsp freshly ground black pepper
• Fine sea salt, to taste
• 2 tbsp chopped chives or parsley (to finish)

Equipment

• Large pot for par-boiling potatoes
• 12" (30 cm) oven-safe skillet or 2–2.5 L baking dish
• Colander, wooden spoon, knife

Method

1. Par-cook the potatoes. Place sliced potatoes in a pot of cold salted water. Bring to a boil and cook 6–8 minutes until just tender at the edges but still firm. Drain well; let steam-dry 5 minutes.
2. Crisp the bacon. Set a large skillet over medium heat. Cook bacon 6–8 minutes until browned and rendered. Remove to a bowl; leave 1–2 tbsp fat in the pan.
3. Soften onions & deglaze. Add onions and a pinch of salt; cook 8–10 minutes until soft and lightly golden. Stir in garlic 30 seconds. Pour in white wine, scraping up any browned bits; simmer 2 minutes to reduce.
4. Make the cream base. Off the heat, stir in cream, milk, mustard (optional), pepper, and a small pinch of salt. Return bacon to the pan and combine. Taste—the mix should be well-seasoned.
5. Assemble. Butter the baking dish. Layer half the potatoes, then half the onion-bacon-cream. Repeat with remaining potatoes and cream mixture. Nestle the halved Reblochon on top, cut side down, rind up (this helps it melt into the potatoes).
6. Bake. Bake at 200 °C (fan 180 °C) for 25–30 minutes until bubbling and deeply golden. Rest 10 minutes for clean slices.
7. Finish & serve. Scatter with chives/parsley. Serve with a sharp green salad or pickles to cut the richness.

Notes & Substitutions

• Cheese: Reblochon is classic. If unavailable, use a ripe washed-rind cheese (Taleggio/Munster) or a creamy brie + a few spoonfuls of crème fraîche for funk.
• Wine-free: Swap wine for chicken stock plus 1 tsp lemon juice.
• Make-ahead: Assemble up to step 5, chill (covered) up to 24 hours; add 5–10 minutes to bake time.
• Add-ins: A handful of sautéed mushrooms or blanched lardons of speck add depth. Keep total additions to <150 g to avoid sogginess.
• Texture control: Don’t over-boil the potatoes; they should finish cooking in the oven and keep shape.

Approx. Nutrition (per serving)

620 kcal • 38 g fat • 22 g sat • 45 g carbs • 22 g protein • 900 mg sodium
Estimates only; will vary by cheese and bacon used.

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