Entree: French Southern Territories – Southern Culinary Region – Tartiflette (Baked Alpine gratin of sliced potatoes with Reblochon cheese, onions, cream, and lardons)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 5 min

Total 55 min

Ingredients

- 1.5 lb (700 g) Yukon Gold or waxy potatoes
- 12 oz (340 g) Reblochon cheese, whole wheel (halved horizontally)
- 8 oz (225 g) lardons or thick-cut bacon, diced
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, minced
- 1 cup (240 ml) dry white wine (e.g., Sauvignon Blanc)
- 1 cup (240 ml) heavy cream
- 1/4 tsp (1 g) freshly grated nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 g) chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Scrub the potatoes and place them whole in a large pot of salted water; simmer until just tender when pierced, about 15–20 minutes. Drain, let cool slightly, then peel if desired and slice 1/4-inch (6 mm) thick.
2. While potatoes cook, heat the olive oil and butter in a large skillet over medium heat. Add the diced lardons or bacon and render until lightly browned and crisp, about 6–8 minutes. Remove excess fat if there is too much, leaving about 1 tbsp (15 ml) in the pan.
3. Add the sliced onion to the pan with the lardons and sauté until soft and golden, about 8–10 minutes. Stir in the minced garlic and cook 30 seconds more. Deglaze with the white wine and reduce until mostly evaporated, about 2–3 minutes.
4. Pour in the heavy cream and add the nutmeg, salt, and pepper; simmer gently for 2–3 minutes until slightly thickened. Remove from heat.
5. In a buttered shallow baking dish, arrange a layer of half the potato slices to cover the bottom. Spoon half the lardon-onion-cream mixture over the potatoes. Repeat with the remaining potatoes and cream mixture.
6. Place the halved Reblochon, rind side up, over the top so the cheese will melt and glaze the gratin. Bake in the preheated oven for 20–25 minutes, until the cheese is bubbling and lightly browned.
7. If desired, broil for 1–2 minutes to deepen the color. Let rest 5 minutes, garnish with chopped parsley, and serve hot.