Traditional Tartiflette a La Joel Robuchon
Indulge in the rustic luxury of **Traditional Tartiflette à la Joël Robuchon**, a quintessential dish from the French Alps that combines creamy decadence with hearty flavors. This iconic recipe features layers of tender waxy potatoes, smoky bacon lardons, and sweet caramelized onions, all blanketed in rich Reblochon cheese and a luscious heavy cream sauce. A splash of dry white wine adds a touch of brightness, while the golden, bubbling crust delivers the perfect finishing touch. Perfect for cozy gatherings, this oven-baked masterpiece pairs beautifully with a crisp green salad and a glass of your favorite white wine. Whether it’s a comforting winter dinner or an elegant weekend indulgence, this Tartiflette is your ticket to authentic Alpine bliss.
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Ingredients
- 800 grams Waxy potatoes (e.g., Yukon Gold or Charlotte)
- 1 wheel (approximately 500 grams) Reblochon cheese
- 200 grams Thick-cut smoked bacon (lardons)
- 1 large Yellow onion
- 100 milliliters Dry white wine
- 150 milliliters Heavy cream
- 20 grams Unsalted butter
- 1 large Garlic clove
- 1 to taste Salt
- 1 to taste Freshly ground black pepper
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Peel the potatoes and slice them into thin rounds (approximately 2-3 mm thick). Rinse them under cold water to remove excess starch, then pat dry with a kitchen towel.
Step 3
Slice the Reblochon cheese in half horizontally (to create two thinner rounds), then cut each half into smaller segments for easier handling.
Step 4
Peel and finely dice the onion. Mince the garlic clove.
Step 5
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Step 6
Add the bacon lardons to the skillet and cook until they are golden and slightly crispy, about 6-8 minutes. Deglaze the pan with the white wine, scraping up any bits from the bottom. Cook for 2-3 minutes until the liquid reduces slightly. Set aside.
Step 7
In a large pot, bring salted water to a boil. Add the potato slices and parboil them for 5-6 minutes. The potatoes should be slightly tender but not fully cooked. Drain well and let them cool slightly.
Step 8
Grease a baking dish (approximately 9x13 inches) with butter. Rub the inside of the dish lightly with the cut side of a garlic clove for added aroma.
Step 9
Layer half of the parboiled potato slices in the dish. Season with a pinch of salt and freshly ground black pepper. Spread half of the bacon-onion mixture over the potatoes, then pour half of the heavy cream on top. Lay several pieces of Reblochon cheese evenly over this layer.
Step 10
Repeat the layering process with the remaining potatoes, bacon-onion mixture, cream, and Reblochon cheese, ensuring the top layer is generously covered with cheese.
Step 11
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Step 12
Let the Tartiflette cool for 5 minutes before serving. Pair with a crisp green salad and a glass of dry white wine for an authentic French Alpine experience.
Nutrition Facts
| Serving size | (1933.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4302.8 |
| Total Fat 301.9g | 0% |
| Saturated Fat 169.3g | 0% |
| Cholesterol 831.0mg | 0% |
| Sodium 9250.0mg | 0% |
| Total Carbohydrate 169.7g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 16.4g | |
| Protein 206.4g | 0% |
| Vitamin D 100IU | 0% |
| Calcium 3470.1mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 5110.8mg | 0% |
Source of Calories