Published seconds ago by Martin Jean Reading time: 3 minutes
The tartiflette, a hallmark of Savoyard gastronomy, is a staple at winter tables. Comforting and generous, it is the perfect dish to warm up after a day spent on the ski slopes. But do you really know the true recipe for tartiflette? We reveal all the secrets of this traditional dish.
The Essential Ingredients for a True Tartiflette
To make an authentic tartiflette, you will need a few simple but essential ingredients.
- 1 kg of potatoes: Choose firm flesh potatoes that hold up well to cooking.
- Smoked lardons: They add character and flavor to your dish.
- A reblochon: This is the cheese traditionally used in tartiflette. It must be creamy to melt perfectly and wrap around the potatoes and lardons.
- Onions: They add a touch of sweetness that contrasts with the salty lardons.
- A clove of garlic: It is used to rub the gratin dish for extra flavor.
The Preparation of Tartiflette
The preparation of tartiflette is quite simple, but requires some important steps.
Start by peeling the potatoes, cutting them into cubes, rinsing thoroughly, and drying in a clean towel. Then heat oil in a pan and sauté the onions. When the onions are softened, add the potatoes and brown on all sides.
Adding Lardons and Reblochon
When the potatoes are golden, add the lardons and continue cooking. Blot excess fat with a paper towel. Scrape the rind off the reblochon and cut it in half or quarters. Preheat your oven to 200°C (thermostat 6-7) and prepare a gratin dish by rubbing the bottom and sides with the peeled garlic clove.
The Assembly of Tartiflette
In the gratin dish, spread a layer of potatoes with lardons, place half of the reblochon on top, then another layer of potatoes. Finish with the rest of the reblochon, rind side down towards the potatoes.
Bake for about 20 minutes. Your tartiflette is ready when the cheese is thoroughly melted and golden.
Some Tips for a Successful Tartiflette
To make your tartiflette even tastier, don’t hesitate to add a spoonful of fresh cream to the potato and lardon mixture before placing it in the gratin dish. This will make your tartiflette even more creamy. And there you have it, you now know how to make a true Savoyard tartiflette! All that’s left is to invite your friends and enjoy this convivial and indulgent dish. Bon appétit!
Martin Jean I am a web editor specializing in celebrity news. I am passionate about the world of celebrities and I love following the latest trends, scoops, and gossip that create buzz.
I am a web editor specialized in people news. I am passionate about the world of celebrity and I love to follow the latest trends, scoops and gossip that make the buzz