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Tartiflette (Savoyard potato, bacon and Reblochon bake)

39

The Alpine classic: sliced potatoes layered with smoked lardons and golden onions deglazed with white wine, a spoonful of crème fraîche and a Reblochon laid on top to melt into everything. Serve it with a sharp green salad and cornichons.

Time
80 min (20 prep + 60 cook)
Servings
4
Per serving
782 kcal
Protein
38 g

Ingredients

  • 2 1/4 lb gold potatoes, firm, waxy potatoes, scrubbed
  • 7 oz bacon, smoked lardons; weighed raw (about 84 g browned)
  • 3 medium onions, thinly sliced
  • 1/4 cup white wine, dry, Savoie if you have it
  • 1/4 tsp black pepper
  • 1 clove garlic, halved, for rubbing the dish
  • a little butter, for the dish
  • 2 tbsp creme fraiche, full-fat
  • 1 lb brie, one whole Reblochon, the cheese to buy, or a ripe brie; rind on, cut in two through its thickness

To serve

Steps

  1. Put the potatoes in a large pot of cold salted water, bring to a boil and cook for 20–25 minutes, until a knife slides in but they still hold together. Drain and let cool for 10 minutes, then peel if you like and slice about 3/8 inch thick. Heat the oven to 400°F.
  2. Cook the lardons in a large dry skillet over medium heat for 6–8 minutes, until browned. Lift them out and pour off all but a film of the fat. Add the onions to the pan and cook over medium heat for 12 minutes, until soft and golden. Pour in the wine and let it bubble away, scraping up the brown bits, then stir the lardons back in.
  3. Rub a 20 x 30 cm (8 x 12-inch) baking dish with the cut garlic and the butter. Layer half the potatoes, half the onion mixture and pepper, then repeat. Dot the crème fraîche over the top.
  4. Lay the Reblochon over the potatoes, rind side up, and bake for 25 minutes, until the cheese has melted through and the top is golden and bubbling.
  5. Rest for 5 minutes. Toss the salad leaves with the oil and vinegar and serve alongside, with cornichons. The bake keeps 4 days in the fridge without the salad; reheat in the oven until piping hot.

Good to know

What if I cannot find Reblochon?

Use a ripe brie or Camembert with the rind on, or Taleggio or Fontina. You want a soft cheese that melts well.

Per

Calories
152
Protein
(20%)
7 g
Fat
(55%)
9 g
Carbohydrates
(25%)
10 g
of which sugar
2 g
Fiber
1 g
Sodium
218 mg

About 40% of the alcohol remains after cooking; the label counts only that.

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 3127 kcal goes into the pot and 2306 g of ingredients comes out as about 2060 g of food: 152 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.