Tartiflette
Years ago, when I was just dipping my toes into the world of French cuisine, I found myself in a cosy little restaurant in France specialising in Savoie dishes. For those unfamiliar, Savoie is a region nestled in the French Alps, and its food? Oh, it’s the epitome of comfort – rich, cheesy, and utterly satisfying. It was there I had my first encounter with Tartiflette, and let me tell you, it was love at first bite.
This soul-warming dish is a simple yet heavenly combination of potatoes, Reblochon cheese, crème fraîche, and lardons – with the occasional addition of onions. But let’s be real, the star of the show is undoubtedly Reblochon cheese.
Speaking of Reblochon, here’s a fun little nugget of history a friend from Savoie once shared with me. The name comes from the verb reblocher, meaning "to squeeze the cow’s udder again." Back in the 14th century, crafty farmers would under-milk their cows to dodge hefty milk taxes. Once the taxman had done his count and gone on his way, they’d milk the cows a second time. This second yield was richer and creamier – perfect for making cheese. And so, Reblochon was born!
Now, let’s address the elephant in the room – yes, Reblochon is a bit… fragrant. But that creamy, rich texture? Worth every whiff. It’s the only cheese you can use for Tartiflette, which makes it extra special. For the potatoes, I opt for trusty Maris Piper – they’re perfect for soaking up all that cheesy goodness.
Tartiflette is the ultimate winter dish – easy to whip up, ridiculously satisfying, and just the thing to warm you on a chilly evening. For an extra touch, I like to finish mine under the grill to create a golden, crispy layer of cheese on top.
As I write this, I can’t help but imagine the perfect evening: a hot bath, cosy clothes, and the aroma of Tartiflette wafting through the kitchen. I might not be in the Alps, but one bite of this cheesy wonder transports me straight to a ski chalet in the mountains. Who needs a plane ticket when dinner can do the travelling for you? 🏔️🧀
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 3-4 persons
Ingredients:
5-6 fluffy potatoes, peeled
200g pancetta
3-4 heaped tbsp crème fraîche
200g – 250g Reblochon cheese, halves
a pinch of salt
Method:
1. Pre-heat the oven at 180°C. Meanwhile, in a big saucepan, bring water to the boil, put in the salt and add the potatoes. Boil for about 8 minutes or until soft. Set aside to cool. When it’s cold enough to handle, roughly slice the potatoes and put aside.
2. In a frying pan over medium heat, put the pancetta and fry for about 3-4 minutes or until lightly golden brown. Remove from heat.
3. In a baking dish (I used in 20cm x 14cm), arrange the potatoes to cover the surface of the baking dish. Then, add the pancetta. Layer with more potatoes then add the crème fraîche. Make sure it is well distributed. Finally, top with Reblochon cheese. Put in the oven and bake for about 25-30 minutes or until the cheese starts to melt. Once cooked, set to grill for 5 minutes to get the crunchy cheese payer if desired.
