VegetiveFrançais

Vegetarian tartiflette

Local name: Tartiflette

The Savoyard gratin without bacon, potatoes, melted onions and cream under a layer of oozing reblochon cheese.

Gluten-free#potatoes#reblochon#gratin#Savoie#winter
Vegetarian tartiflette

Photo: Benoît Prieur · CC0

Prep
20 min
Cook
45 min
Total
65 min
Serves
4
Difficulty
Easy

Method

  1. Boil the potatoes in their skins in salted water for 20 minutes. Peel and cut into thick slices.
  2. Cook the onions in the oil over low heat for 10 minutes until golden.
  3. Preheat the oven to 180 °C. Rub a gratin dish with the garlic clove.
  4. Gently mix the potatoes and onions, season, add the nutmeg. Tip into the dish.
  5. Spoon over the crème fraîche. Halve the reblochon horizontally and lay it rind side up on the potatoes.
  6. Bake for 20 to 25 minutes until the cheese is melted and golden. Serve with a sharply dressed green salad.

Farmhouse reblochon, with the green label, has more character. Without bacon, a few fried mushrooms or walnuts add contrast.

Nutrition · per serving

Calories
878 kcal
Protein
36.9 g
Fat
60.2 g
Carbohydrate
49.8 g
Fibre
7.3 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Should I cut the rind off the reblochon?

No. The cheese is halved horizontally and laid rind side up: the rind holds the cheese together as it melts and browns nicely in the oven. Removed, the reblochon runs and dries out in patches.

Which potatoes, and why boil them in their skins first?

A firm, waxy variety that holds its shape in slices instead of falling apart. Boiling them in their skins for 20 minutes stops them taking on water; peel them warm and cut them into thick rounds.

What makes up for leaving out the bacon?

Mushrooms fried separately until well browned, so their water has gone, or a handful of chopped walnuts bring back the savoury depth and the bite. A farmhouse reblochon, with more character, helps too.

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