DISH RESEARCH · Main dish
Tartiflette Savoyarde
Also known as: Tartiflette
The Reblochon board’s selected tartiflette cooks potatoes with smoked lardons, onions and white wine, incorporates half a Reblochon and bakes the other half on top before hot service.
About Tartiflette Savoyarde
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
The Reblochon producer board’s selected tartiflette combines firm potatoes, smoked lardons, onions and white wine with a whole Reblochon. The cheese is divided between the potato mixture and a gratinated top.
Peeled potatoes are cut into pieces and the onions into rings. The lardons and onions begin browning together before the potatoes enter the same pan.
White wine deglazes the pan after the potatoes cook. Ground pepper seasons the mixture, with grated nutmeg offered according to taste.
The Reblochon is cut horizontally while its rind is kept. Half is chopped into the potato mixture; the other half sits on top, rind facing upward, before baking colours the cheese.
The complete tartiflette is served hot with a separate green salad. Its browned cheese surface covers the potato, onion and lardon mixture, making the two cheese allocations part of the same dish.
Ingredients in Tartiflette Savoyarde
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Reblochontopping
- Bacon lardonsprotein
- Creamsauce
- Dry White Winesauce
- Garlicseasoning
- Onionbase
- Potatobase
- Reblochon cheeseprotein
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.