How to Make Tartiflette – with wine pairings!
Recipe Information
Tartiflette
Cultural Context
Originating from the Savoy region of France, Tartiflette was inspired by the traditional dish 'potato gratin' but elevated with the addition of reblochon cheese, bacon, and cream. It reflects the hearty alpine cuisine, perfect for cold winters. Today, Tartiflette is enjoyed throughout France and has gained popularity in ski resorts and beyond, often served as a comforting dish during gatherings.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Parboil fingerling potatoes in boiling water for about 5 minutes.
Slice the parboiled potatoes and place them on the bottom of a smaller pan.
Add sliced onion on top of the potatoes.
Sprinkle a little bit of thyme over the mixture.
Pour in a little bit of white wine.
Season with salt and pepper to taste.
Slice the pancetta into lardons and sear them off before adding to the pan.
Top the mixture with taleggio cheese.
Bake until bubbling.
Equipment Needed
Dietary
Allergens
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