Dinner · 55 min · french

Tartiflette

This is the kind of French dinner you’ll make on repeat — waxy potatoes and reblochon, 55 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Waxy potatoes
• 1 whole Reblochon
• 8 oz Bacon lardons
• 2 Onions
• 1/2 cup Dry white wine
• 1 cup Heavy cream

Steps

1. Boil the potatoes in their skins until just tender, about 20 minutes; cool, peel, and slice thick — sliced cold potatoes hold together, hot ones crumble.
2. Render the lardons until crisp and golden; lift them out and soften the sliced onions in the same fat 10 minutes until sweet and jammy.
3. Deglaze with the white wine, scraping up every browned bit, and reduce by half.
4. Layer half the potatoes in a buttered gratin dish, scatter over the lardons and onions, then layer the rest.
5. Halve the Reblochon horizontally and lay the halves rind-up over the top — rind-up is traditional and lets the cheese melt down through the layers.
6. Pour the cream around the edges and bake at 375°F for 25 minutes until bubbling and bronzed.
7. Rest 10 minutes and serve with cornichons and a crisp white wine; tartiflette is Alpine comfort with no apologies.

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