James Martin’s tartiflette savoyarde recipe
Creamy potatoes, smoky lardons and piping hot, bubbly reblochon cheese – French comfort food doesn’t get much better than tartiflette savoyarde. Originally from the Haute-Savoie region in the French Alps, this classic gratin is typically enjoyed as an après-ski snack.
But we reckon this beauty, showcased by celebrity chef James Martin, deserves to be enjoyed year-round.
James has made no secret of his love of potatoes, in all shapes and forms. Here, he takes the traditional tartiflette as inspiration for an easy-to-follow recipe that can effortlessly cater to a crowd – although we won’t judge if you’d rather keep the cheesy goodness all to yourself.
Enjoy with hunks of warm baguette and a dressed green salad, or serve as an indulgent side dish.
Things to note:
Reblochon, a semi-soft cheese hailing from the Haute-Savoie region in France, is the star ingredient that gives tartiflette its signature flavour. Made from unpasteurised milk, reblochon boasts a mild and nutty taste. However, if you can’t find it, you can also use raclette, Gruyère, Taleggio or a well-aged Camembert to achieve the same gooey effect.
This recipe serves up to 8 people as a side or 6 as a main course.
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 1 kg new potatoes, peeled and thinly sliced (we like Jersey Royal)
- 1 pinch salt
- 200 g lardons
- 2 red onions, finely sliced
- 2 garlic cloves, crushed
- 100 ml dry white wine
- 120 ml double cream
- 300 g reblochon, sliced
- 1 pinch freshly ground pepper, to taste
- 2.2 lbs new potatoes, peeled and thinly sliced (we like Jersey Royal)
- 1 pinch salt
- 7.1 oz lardons
- 2 red onions, finely sliced
- 2 garlic cloves, crushed
- 3.5 fl oz dry white wine
- 4.2 fl oz double cream
- 10.6 oz reblochon, sliced
- 1 pinch freshly ground pepper, to taste
- 2.2 lbs new potatoes, peeled and thinly sliced (we like Jersey Royal)
- 1 pinch salt
- 7.1 oz lardons
- 2 red onions, finely sliced
- 2 garlic cloves, crushed
- 0.4 cup dry white wine
- 0.5 cup heavy cream
- 10.6 oz reblochon, sliced
- 1 pinch freshly ground pepper, to taste
Details
- Cuisine: French
- Recipe Type: Comfort
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 8
Step-by-step
- Pre-heat the oven to 200°C/180°C fan/392°F/gas mark 6.
- Bring a large pan of water to the boil, add the salt and the potatoes, and simmer for 5-10 minutes or until they’re slightly tender. Drain and set aside.
- In the meantime, heat a large oven-proof pan and cook the bacon lardons until crispy. Remove and set aside.
- In the same pan as you used for the lardons, sauté the onions until soft and translucent. Add the garlic and cook until softened.
- Add the wine, to deglaze the pan, and bring to a simmer.
- Pour in the cream, then add the cooked potatoes and lardons and stir well, adjusting the seasoning if needed.
- Top with reblochon slices, then bake in the oven for 15-20 minutes, or until the cheese is golden brown and bubbling.
Recipe courtesy of Jersey Royal potatoes in collaboration with James Martin.
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