Creating a Traditional Savoyard Tartiflette brings a little slice of French alpine comfort straight into your kitchen. This hearty dish combines layers of creamy Reblochon cheese, golden sautéed onions, crispy smoked bacon, and tender potatoes, making it a favorite for gatherings and cozy winter evenings. Whether you’re hosting a festive dinner or simply indulging in some self-care after a long day, Tartiflette is bound to warm your heart and satisfy your taste buds.
Why you’ll love this dish
If you’re looking for a dish that feels like a warm hug after a chilly day, look no further than Traditional Savoyard Tartiflette. It’s a perfect blend of flavors and textures: rich cheese, savory bacon, and soft potatoes, all baked to perfection. It’s especially great for a weekend gathering, a family brunch, or even a weeknight dinner when you want to treat yourself without too much fuss. Budget-friendly and crowd-pleasing, this recipe checks all the boxes for comfort food.
“After a long ski day, nothing beats coming home to the aroma of Tartiflette filling the air. It’s rich, creamy, and worth every calorie!” – Sarah W., satisfied Tartiflette lover.
Step-by-step overview
Making Traditional Savoyard Tartiflette is remarkably straightforward. You’ll start by preparing your ingredients, which combine to create a layered masterpiece. First, you’ll cook the potatoes until tender and then sauté the onions with savory bacon. The real magic happens when you start layering these ingredients in a baking dish, adding Reblochon cheese to each layer for that quintessential creamy goodness. Finally, a quick bake in the oven brings it all together into a bubbling, golden delight.
What you’ll need
Gather these items to whip up your Tartiflette:
- 1800 grams firm potatoes
- 700 grams Reblochon cheese
- 450 grams smoked bacon (or lardons for authenticity)
- 500 grams yellow onions
- 100 grams unsalted butter
You could substitute the Reblochon cheese with another creamy cheese if needed, but this is the authentic choice that truly highlights the dish’s charm.
