Tartiflette

Tartiflette is a traditional dish from the Savoy region in the east of France. However, as is my usual habit, I will also suggest an Italian touch to personalize the dish. But first, here’s the classic tartiflette recipe.

Ingredients

• 1 kg of potatoes
• 200 g of cubed bacon
• 1 medium onion, sliced
• 1 clove of garlic
• Salt and pepper to taste
• 250 ml of fresh cream
• 1 Reblochon (a typical French cheese from Savoy) of about 450 g

Preparation

1. Preheat the oven to 200 °C.
2. Peel the potatoes and cut them into pieces. Put them in a pot with salted water and boil until they are almost cooked but still slightly resistant to the knife. Drain and set aside.
3. Meanwhile, in a pan, fry the bacon until crisp. Add the sliced onion and cook until it becomes transparent and lightly golden.
4. If you prefer, deglaze with a bit of white wine, let the alcohol evaporate, then add the chopped garlic and cook for a minute.
5. Combine the potatoes in the pan with the bacon and onions, then mix gently.
6. Cut the Reblochon in half horizontally to get two circular discs.
7. In a baking dish rubbed with the garlic clove, arrange a first layer of potatoes, bacon, and onions. Pour half of the fresh cream and season with salt and pepper.
8. Cover with a disc of Reblochon, with the crust facing upwards.
9. Add the rest of the potatoes, bacon, and onion, the remaining cream, and cover with the second disc of Reblochon.
10. Bake for about 20 minutes, until the cheese has melted and the surface is golden and crispy.
11. Serve hot, perhaps with a fresh salad to balance the rich flavor of the dish.

To give an Italian touch to the dish, you could use a Taleggio or Fontina cheese instead of Reblochon, and perhaps add a bit of rosemary or sage to flavor everything. If you prefer Italian bacon, you might opt for cubed smoked bacon or, for a milder flavor, Speck.