What's not to like about Tartiflette - potatoes nestled in bacon bits, swimming in a creamy, cheesy white wine sauce?? Move over raclette and fondue!
This recipe lands somewhere between Potatoes au Gratin and fondue! I warn you it is rich- so plan to serve it on a cold, stormy winter night or after a day of hiking or skiing. (It is actually famous as an apres ski dish in the Alps!)
The French sure know how to take a few ordinary ingredients and turn them in to something extraordinary! Or should is say 'extraordinaire!'
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I am a big fan of Swiss Raclette- the nutty Swiss cheese you melt over baby potatoes and serve with sour pearl onions and cornichons.
Well - right next door in the French Alps they have their own variation on a theme but instead of each person melting their cheese this is a make-ahead casserole amped up with cream and white wine.
Ingredients & Substitutions
- Yukon Gold potatoes are called for because they hold their shape well after cooking, however, you can use any kind of potato you like.
- Reblochon cheese is the traditional cheese for this, however, since it is made with raw milk it cannot be sold in the US and has restricted sales in Canada. Fontina is one of the best substitutes. Raclette, Taleggio, Port Salut, Champs Fleury or Gruyère are also good substitutes.
How To Serve Tartiflette
Tartiflette is traditionally served as a main course, often with a green salad and baguette. If you choose to serve it as a side dish be aware it is very rich so you only would need very small side portions.
Wine Pairing for Tartiflette
Outside of France, the typical grapes of Savoie- Jacquère, Altesse, Roussanne and Chasselas may not be readily available.
Roussanne and Marsanne are often blended together. I happened to have a 100% Marsanne on hand - Paul Mas Single Vineyard Réserve Marsanne 2019 VINTAGES#: 462457 $13.95. Its round, soft, ripe fruitiness was a nice complement to the dish.
From Savoie, the LCBO carries (at the time of this writing)
Domaine de l'Idylle Anne de Chypre Roussette de Savoie 2018 VINTAGES#: 18802 $21.95 Savoie, France, which is the Altesse grape with spicy pear and melon notes. (Roger Voss gave it a 90!)
and
Coteaux & Cimes Savoie Jacquère 20207 VINTAGES#: 21263 $14.95 Savoie, France is also available at some LCBO outlets. Expect light, crisp, citrusy and floral notes.
If you can't find these sor similar wines look for a Pinot Grigio, White Bordeaux blend, a Chardonnay or a Muscade Sèvre et Maine.
Red aficionados can look for a Gamay, Pinot Noir, Cab Franc, Cabernet Sauvignon or Merlot.
FAQs
Reblochon is made from raw milk and is banned from being sold in the US due to health concerns. Canada has restrictions on it si it is not readily available in Canada either. See the recipe notes for substitutions.
Yukon Gold Potatoes are waxy and hold their shape well after being cooked. You could substitute other ways potatoes such as Red Bliss but you can also use whatever potatoes you have on hand.
Tartiflette is best serve fresh. Some say you can freeze it up to 3 months but you need to reheat it very gently and you may find the cheese has taken on a grainy texture.
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Tartiflette
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- 2 ½ lbs Yukon gold potatoes peeled and cut into ½" dice ( about 8-10 potatoes depending on size)
- 8 oz bacon diced or substitute pancetta
- 3 tablespoon butter
- 2 yellow onions diced finely
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup dry white wine
- 1 clove garlic cut vertically in half
- ½ cup crème fraîche or substitute full fat sour cream
- 8 oz Reblochon cheese See Note 1. Substitute Fontina, Raclette, Taleggio, Port Salut or Champs Fleury
- fresh ground black pepper, sour pickled onions and/or cornichon for serving
Instructions
- Preheat oven to 400°F.
- Heat large pot of water to boiling. When at a full boil add the diced potatoes and parboil 5-7 minutes. (Or you could steam them for 5-7 minutes). Drain and set aside. (Can be made a day ahead and refrigerated.)
- In a large skillet, cook bacon over medium high heat until it renders its fat and edges start to crisp, You are not looking to fully cook the bacon bits. (If you wan to lighten the dish somewhat you can drain off most of the bacon fat at this point).
- Add the onions to the pan and cook 5-7 minutes until they are translucent. Add the butter and then the diced potatoes and cook another 5-7 minutes till potatoes begin to soften. Season with salt and pepper.
- Add the wine and and cook another 5 minutes or so til wine is absorbed.
- Remove skillet from the heat and stir in the crème fraîche.
- Leave the rind on the cheese and chop in to ½" cubes.
- Rub the inside of a 9 X 13" oven proof baking dish with the cut garlic. Add half the potato mixture to the casserole, sprinkle half the cheese evenly around, top with the remaining potato mixture and sprinkle the last of the cheese evenly over the top.
- Bake ucovered 20-30 minutes until potatoes are tender, cheese is fully melted and top is beginning to brown.
- Serve with fresh ground pepper, pickled onions and cornichons
Notes
- Reblochon is made of raw chow's milk and sales in North America are banned or restricted. Substitute any semi-soft melting cheese such as Fontina, Port Salut, Taleggio, Raclette or Champs Fleury.
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