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La Tartiflette: A Savory Delight from the French Alps

Amidst the French Alps, la tartiflette, a gratin-style dish, embodies the rustic flavors of the region. This beloved Alpine delicacy has transcended borders, uniting people worldwide over a shared love of simple yet indulgent cuisine. Discover Cassandra Goad's favourite recipe for the delicacy.

A culinary treat has delighted French palates for generations: la tartiflette. This hearty dish, born from the humble traditions of Alpine farmers, offers a comforting taste of mountain life with its simple yet satisfying ingredients.

Originating in the Savoie region, la tartiflette is a gratin-style dish featuring layers of thinly sliced potatoes, caramelized onions, lardons, and reblochon cheese. The potatoes provide a sturdy base, while the onions add a touch of sweetness and the lardons infuse a savory depth. The star of the show, however, is the creamy reblochon cheese, which melts to perfection, enveloping the other ingredients in a rich and indulgent embrace. Traditionally baked until golden and bubbly, la tartiflette fills the kitchen with an irresistible aroma, promising a comforting meal that is both satisfying and wholesome.

While its roots may lie in the Alpine region of France, la tartiflette has gained popularity far beyond its mountain origins, finding its way onto menus and dinner tables around the globe. Its appeal lies in its simplicity and ability to bring people together over a shared love of good food. So, the next time you're in the mood for a taste of the Alps, why not savor a serving of la tartiflette? With each delicious bite, you'll be transported to a cozy chalet nestled among snow-capped peaks. Bon appétit!

Traditional recipe :


For 4/6 people depending on appetites.

750 g of gratin potatoes (such as Charlotte)

1 small block of Reblochon cheese (approximately 250 g )

200 g of lardons (smoked or plain)

3 tablespoons of thick crème fraîche

2 onions

20 g of butter

Salt and pepper to taste


Step 1: Preheat your oven to 180 degrees celcius. Peel the potatoes. Cook them in boiling salted water for about 20 to 25 minutes, until they are tender. Drain them and cut them into slices. Pour the lardons into a pan and cook them dry in a pan for about ten minutes. Drain them to remove the cooking fat.

Step 2: Peel and chop the onions. Melt the butter in a pan and sauté the onions in it for about fifteen minutes over low heat.

Step 3: Mix the potatoes, onions, lardons, and thick crème fraîche. Season and pour everything into a gratin dish.

Step 4: Add the Reblochon cheese, cut into halves or quarters, and bake in the oven for 20 to 25 minutes.

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