TARTIFLETTE, THE TRADITIONAL RECIPE

REBLOCHON, POTATO, LARDONS, ONIONS

FACT

It always break my heart when I see on a kitchen recipe website that a simple recipe cooked with love in the past, has been modified for generating traffic on Instagram or Facebook.

A basic example is the Tartiflette.

I went through a few recipes on the web and this is what I have found. Look at this recipe below from the Hairy Bikers.

As a teenager, I have spent most of my weekends and holidays between ski slopes and ski resorts working as an aide de cuisine.

I was 16 when I started my first position in a kitchen, peeling potatoes and onions to make the star dish, a Tartiflette.

I grew up in the Valley of the Aravis, and I have spent most of my time at La Clusaz. From the beginning December to the end of March, I used to prep a few thousands of Tartiflette.

The recipe is not complicated and only basic ingredients are being used. Potatoes, onions, lardons and Reblochon. Local ingredients, cheap and accessible.

When I start to see on a few recipes, double cream, shallots, Vermouth, I am just wondering where is it coming from?

Serve to a Savoyard, a Tartiflette made with shallots, Vermouth and double cream and you will see! It’s for tourists!!!

BASIC INGREDIENTS

I always used the same ingredients when I am making a Tartiflette. The quantity of onions, potato and lardons must be well balanced. And of course, I always used a good quality Reblochon.

I don’t use double cream because of the quality of the Reblochon. If the Reblochon is well made it will cover the mixture of potatoes, onions and lardons. No brainer!!

INGREDIENTS:

  • 1kg of potato
  • 250g smoked lardons
  • 200g onions
  • 1 Reblochon de Savoie (From the Aravis)
  • No double cream !!
  • 2 teaspoon of vegetable oil
  • Salt, Pepper

RECIPE

  • Peel the potatoes, dice them (1cm square) and rinse them.
  • Slice the onions, then sweat them in a pan with a splash of vegetable oil. When the onions start to be soft, add the lardons. Add the diced potatoes and cook everything together with a lid on top of the pan for 20 minutes.
  • Grate the white layer on top of the Reblochon.
  • Slice the Reblochon in half and in half again.
  • Pour the mixture of potatoes, lardons and onions into a baking dish and cover it with the halved Reblochon. The skin should be on the top.
  • Bake for 25 minutes.
  • Job done.
  • Enjoy with a glass of white wine from Savoie like Abymes.
“L’eau รก la bouche!!”
Melting Cheese!!

If you would like more information on how to get a ready to go Tartiflette at home please be in touch by sending your request to the following form:

SEASONAL RECIPE

The cold days are not over and I am always tempted to bake a succulent crumble like this RHUBARB CRUMBLE

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