Tartiflette is pure Alpine comfort. Steaming waxy potatoes soak up smoky pancetta, soft onion and melting reblochon, bubbling into a golden, spoonable bake. The crisp, bitter endive salad cuts straight through the richness. Ski lodge vibes. At home. No boots required.
Prep:25 minutes
Cook:45 minutes
Serves:Serves 2
Dietary:Egg-free, Nut-free
By Tom Parker BowlesFrom Saturday Kitchen Recipes
This tartiflette recipe scores a Nutri-Score D. It is rich and satisfying, with higher levels of fat from cheese and crème fraîche. Per serving (approximate): 820 kcal, fat 56g, saturates 32g, carbs 42g, sugars 5g, fibre 5g, protein 32g.
Equipment
Ingredients
For the tartiflette
- 400 g waxy potatoes
- 125 g pancetta lardons
- 1 small onion
- 75 ml white wine
- 125 g crème fraîche
- 150 g reblochon cheese
- sea salt
- freshly ground black pepper
For the endive salad
- ½ tbsp white wine vinegar
- ¼ tsp Dijon mustard
- 2 tbsp extra virgin olive oil
- ½ shallot
- 1 endive
- sea salt
- freshly ground black pepper
Customise
- Swap reblochon for raclette or taleggio if needed.
- Use smoked streaky bacon instead of pancetta for deeper flavour.
- Add a clove of garlic to the onions for extra warmth.
Method
Potatoes first – 20 minutes (can do ahead)
- Boil the potatoes. Put them into cold, well-salted water and bring to a steady boil. Cook until a knife slips in easily. Drain and let them cool so they are easier to handle.
- Peel and slice. Scrape off the skins with a knife, then cut into chunky rounds. Set aside. They will soak up flavour later.
Pancetta base – 15 minutes
- Fry the pancetta. Heat a frying pan and add the lardons dry. Let them sizzle and colour properly. That golden edge matters.
- Soften the onion. Add the sliced onion and cook gently until sweet and soft. Pour in the wine and let it reduce so the pan smells amazing. Season well.
Bake and bubble – 20 minutes
- Heat the oven. Set it to 200°C (180°C fan). Give it time to fully heat.
- Layer it up. Spread the potatoes in an ovenproof dish, spoon over the pancetta mixture, then gently spread the crème fraîche.
- Add the cheese. Lay the reblochon slices over the top. Bake until molten, bubbling and lightly golden.
Fresh crunch – 5 minutes
- Mix the dressing. Whisk vinegar, mustard, salt and pepper. Slowly whisk in the oil.
- Toss the salad. Add shallot and endive leaves, turning until glossy. Finish with a final pinch of sea salt.
Serve the tartiflette straight from the oven, with the endive salad on the side.