Tartiflette is a typical “Savoie” dish

The recipe recommends that you use a cheese from the region, called “Reblochon”, and a white “Savoie” wine. This latter is very difficult to find in the United States and we therefore advise you to use a bottle of white Burgundy (Chablis, Saint Veran, Macon Village) or of Muscadet (from the Loire region). If you cannot find the Reblochon, or prefer a milder cheese, Swiss Gruyere can be used. To accompany this dish we recommend a green leaf salad.

Preparation time: 30 minutes.
Baking time: 20 minutes.
Servings: 6.

La Tartiflette


* 2 1/2 lbs of potatoes
* 1 medium onion (larger or smaller according to your taste)
* 1/2 lb Canadian bacon
* 1 Reblochon cheese (or 1 lb of Swiss Gruyere)
* 3/4 cup white wine (keep remainder of bottle in refrigerator to enjoy with the Tartiflette)
* 2 Tablespoons oil
* Salt and Pepper

Peel potatoes and boil or steam for 20 minutes.
Peel onion and cut into thin slices.
Heat large frying pan with the oil and sauté the onion slices.
Cut bacon into small cubes and add to pan.
Cook on medium heat until onion slices are soft (10 minutes).
Stir as needed. Add potatoes that have been diced and pour white wine over it.
Salt and pepper to taste. Cook over medium heat for 10 minutes, stirring occasionally.
Cut the Reblochon in two halves across its thickness.
If you are using Gruyere, slice in thin strips.
Put half of the potato preparation in a round oven proof dish.
Place half of the Reblochon (or Gruyere) on top.
Cover with remaining potatoes and finish with the second half of the Reblochon (or Gruyere).
Place in 350* F oven for 20 minutes.

This dish is not recommended if you are on a diet but “forget about it and enjoy” it is so good!