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Tartiflette au Reblochon

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Tartiflette au Reblochon is a traditional French dish from the Savoy region, made with layers of creamy Reblochon cheese, tender potatoes, smoky lardons, and aromatic onions. This indulgent and comforting casserole is the perfect dish for cold weather or special occasions, offering rich, savory flavors and a satisfying texture. Whether you’re hosting a dinner party or just craving a hearty meal, Tartiflette is sure to impress!

Ingredients

  • 2 lbs (about 900g) waxy potatoes (Yukon Gold recommended)

  • 1 small onion, finely chopped

  • 2 tablespoons butter

  • ½ cup dry white wine (such as Sauvignon Blanc)

  • 2 cups (500 ml) heavy cream

  • 1 ½ cups (150g) grated Gruyère cheese (optional, for extra flavor)

  • 1 wheel of Reblochon cheese (about 8 oz or 225g), cut into slices

  • Salt and pepper to taste

  • Fresh thyme or rosemary (optional, for garnish)

Instructions

  • Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a large baking dish or casserole dish.

  • Prepare the potatoes: Peel the potatoes and slice them thinly (about 1/8-inch thick). Place the slices in a large pot of salted water, bring to a boil, and cook for 5-8 minutes until just tender. Drain and set aside.

  • Cook the lardons and onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the lardons and cook until crispy, about 5 minutes. Remove the lardons and set aside. In the same skillet, add the chopped onion and cook until softened and golden, about 5 minutes.

  • Deglaze with wine: Add the white wine to the skillet, scraping the bottom to release any browned bits. Let the wine simmer for 2 minutes to reduce slightly.

  • Assemble the Tartiflette: In the prepared baking dish, layer half of the potatoes, followed by half of the cooked lardons and onions. Pour half of the heavy cream over the layer and season with salt and pepper. Repeat with the remaining potatoes, lardons, onions, and the remaining cream. Top with the sliced Reblochon cheese and sprinkle with Gruyère cheese, if using.

  • Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden and the cheese is fully melted.

  • Serve: Let the Tartiflette cool for a few minutes before serving. Garnish with fresh thyme or rosemary if desired. Serve hot, ideally with a crisp green salad and a glass of white wine.

Notes

You can substitute Reblochon cheese with a creamy cheese like Brie or Camembert if Reblochon isn’t available.To make a vegetarian version, omit the lardons and substitute with sautéed mushrooms or additional vegetables.This dish can be made ahead of time and refrigerated before baking. Just bake as directed when ready to serve

Find it online: https://cookibly.com/tartiflette-au-reblochon/