Cooking Lucid
Tartiflette
An indulgent Alpine gratin of potatoes, reblochon cheese, lardons, and onions. Après-ski comfort food that brings the French Alps to your kitchen.
Prep 20 min
Cook 40 min
Total 1h
Serves 6
Ingredients
Step 1 — Base
- 2 lbs Yukon Gold potatoes (boiled and sliced)
- 8 oz bacon or lardons (diced)
- 1 large onion (sliced)
- 1 tbsp butter
- ½ cup dry white wine
- Salt and black pepper
Step 2 — Gratin
- 1 wheel (about 1 lb) reblochon cheese (rind on, sliced)
- Fresh thyme
Instructions
- 1
Prep components
Boil potatoes until just tender; slice. Cook bacon until crisp. Sauté onion in bacon fat and butter until golden. Deglaze with white wine and cook 2 minutes.
- 2
Layer the tartiflette
Preheat oven to 400°F. Layer half the potatoes in a buttered baking dish. Top with half the bacon, onions, and reblochon slices. Repeat layers.
- 3
Bake and serve
Bake 25–30 minutes until bubbling and golden. Rest 5 minutes. Garnish with thyme and serve with a crisp green salad and cornichons.
Nutrition per serving: 480 cal · 20g protein · 32g carbs · 30g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
