Homemade Tartiflet
Tartiflette is a gratin of potatoes, bacon, onions on which we melt Reblochon, a cheese produced in Pays de Savoie and made in Aravis and Val d’Arly.
This modern recipe is inspired by a traditional dish called “paella”: potatoes, onions and cheese are made in a very long-handled pan called a paella (shovel) in Sevoird, Arpitan dialect. The tartiflet differs mainly by the method of cooking and the addition of white wine. The name “tartiflet”, a recent invention, derives from the name of the potato in Savoyard, tartifla, a word also found in Provençal tartifle.
Tartiflette is also a dish of the Aosta Valley cuisine, distributed in the upper Aosta Valley, especially in Arvier, often under the name of trifolate, from the type of Francoprovencal Valdostan patois of the Upper Valley.
Component
1 kg potatoes
300 g Reblochon
250 grams smoked bacon
2 onions
25 grams of butter
Salt
Chilly
Preparation
Start by preheating your oven to 180°.
Then peel and wash your potatoes and cut them into slices.
Put them in a saucepan filled with salted water and then put the saucepan on low heat to cook for 30 minutes.
Slice your onion and fry with a spatula in a pan with butter on low heat for 15 minutes.
Put your onions in a salad bowl, then add the bacon to the pan and cook over low heat for 10 minutes.
Drain your potatoes, then put them on the bacon with onions, add pepper and mix everything on low heat for 6 minutes
Pour the contents of the pan into a gratin mold.
Then cut the Reblochon into pieces and place them on top of your mixture.
Finally put your mold in the oven for 25 minutes.
Treat yourself to goodness with a homemade tartiflet recipe… bon appetit!
