France: Tartiflette - Taste of French Alps

In the French alps there are a lot of potato dishes that are overflowing with cheese, which I am personally a huge fan of. One that I would like to introduce you to in this post is Tartiflette from Savoy. The name of the dish originally derives from the Savoyard word for potatoes, tartifles, and was first mentioned in the cookbook of François Massialot in 1705.

My measurements are approximate, so feel free to change to taste, but this recipe is aimed to give you a flavor of the French Alps. This is also one that is easy to bring to house parties and one that will also keep for a few days after and reheat well.

WHAT YOU’LL NEED

• Around 750g new potatoes

• 1/2 reblochon cheese

• Creme fraiche

• 2 large white onions

• Panchetta (or lightly smoked bacon)

• 3-4 cloves of fresh garlic

• Butter

• 1 cup dry white wine

• Herbs de Provance

• Fresh Thyme

• Black pepper & Salt

This will roughly make 4 servings*

For vegetarian option, just leave off the bacon/pancetta*

HOW TO MAKE IT

Step 1

Wash the potatoes and put them into a pot. Cover them with water, add salt and bring to a boil.

Continue to boil the potatoes until they are fork-tender (about 15 minutes, depending on side of the potatoes).

Once they are at this consistency, take off heat and drain. Either leave to cool while you work on other steps or cool with cold water to speed up the process.

STEP 2

Cut up the garlic and onions.

Put olive oil and butter into the frying pan. Once melted, add the pancetta, garlic and onions.

Season with fresh and dry herbs and continue to bring them to a translucent color.

Once the onions have reached a golden, clear color add the wine. Continue to cook for the next couple of minutes to evaporate off the wine.

Salt & pepper mixture to taste.

While the wine is cooking off, prepare the baking dish by taking a piece of butter and rubbing it all over the inside of the dish. Do the same thing with a piece of crushed garlic to add extra flavor.

STEP 3

Take the cooled off potatoes and cut them up into slices.

When picking potatoes, it is always better to select the waxier types that do not crumble too easily, as this will help you when you slice them.

Of course this can also be done with normal potatoes as well, but I prefer the new ones as you can leave the skins on and they to not interfere with the consistency with the dish as much as normal potato skins.

STEP 4

Arrange a layer of potatoes (use half of your overall potatoes) on the bottom of the pan.

When doing this, make sure they overlap a bit.

STEP 5

Once you have arranged your potatoes, start adding your onion mixture to the top.

Layer it on generously but make sure it is consistent across the whole layer and that you have about half leftover for the second half.

Then, add the creme fraiche, in bunches, about 1/2-1 teaspoon in each spot. Depending on your baking dish size, it should be 4-6 spots per layer.

Lightly salt & pepper the layer.

STEP 6

Build another layer with the remainder of your potatoes and cover them with the second half of your onion mixture.

Add the creme fraiche portions and salt & pepper the layer. Add fresh thyme to the later and then cover it with piece with reblochon cheese.

Put the dish into the oven and bake at 180° Celsius (350° Fahrenheit) until the cheese has melted and has a light crisp layer on top.

ENJOY!

Once done - serve up hot and enjoy!

For a wine combination, I would recommend a red that is light bodied, spicy and has some tannins.

Personally, i paired it with a Côtes du Rhône, from south Rhône and had a higher percentage of Syrah.