Tartiflette for true gourmets
What is the role of white wine in this recipe?
Ingredients · Servings 4 people
- 1 reblochon
- 1 kg potatoes
- 20 cl fresh cream
- 150 g bacon
- 2 onions
- 1 glass of dry white wine
- cell
- pepper
Method · 35 min
- Peel the potatoes and cook them in a large volume of salted water for 20 to 25 minutes.
- Meanwhile, peel and slice the onions and sauté them in a tablespoon of butter and a tablespoon of oil. When they become translucent, add the bacon and cook for 2 to 3 minutes until browned. Set aside.
- Drain the potatoes when you can easily pierce them with a knife tip. Let them cool for about ten minutes before slicing them into rounds.
- Generously butter a gratin dish. Then arrange successively a layer of potato slices, a layer of crème fraîche and a layer of bacon/onions until all the ingredients are used up.
- Now add what will make all the difference: the glass of dry white wine, trying to spread it over the entire gratin.
- Cut the Reblochon cheese in half lengthwise and place the two halves on top of the tartiflette, rind side up. Bake for about 30 minutes at 200°C (400°F) in a very hot oven. The tartiflette is perfect when the Reblochon is completely melted.
This is the "little secret" mentioned by the editors! The dry white wine isn't there by chance: its acidity balances the richness of the Reblochon cheese and crème fraîche. By infusing the potatoes during oven baking, it adds an aromatic depth that prevents the dish from being too heavy. For authenticity, choose a wine from Savoie (such as Apremont or Abymes).
Should the rind be removed from Reblochon cheese?
Absolutely not! The rind of Reblochon cheese is edible and it's what gives it that characteristic nutty flavor. By placing the cheese rind-side up, you allow it to brown beautifully under the oven's heat while the center melts over the potatoes. This guarantees that perfect contrast between the crispy top and the melty bottom.
