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French · Haute-Savoie

Tartiflette — Reblochon Potato Gratin of Haute-Savoie

Tartiflette is the beloved winter dish of Haute-Savoie — a gratin of sliced potatoes, lardons, and onions baked under a split wheel of Reblochon cheese that melts into a creamy, oozing, pungent blanket during baking. Unlike the older gratin savoyard (where cheese is layered throughout), tartiflette is a modern creation from the 1980s, invented by the Reblochon producers' syndicate to boost sales — but its deliciousness has made it a genuine regional classic embraced across France, served in every ski station restaurant from Chamonix to Méribel. The method is straightforward and satisfying. Boil 1kg of waxy potatoes in their skins until just tender, then peel and slice thickly (1cm). Render 200g of thick-cut lardons until golden and crisp. Remove the lardons, and in the rendered fat, cook 2 sliced onions until soft and golden (10-12 minutes). Combine the potatoes, lardons, and onions in a gratin dish. Deglaze the pan with 100ml of dry white wine (Savoyard, naturally) and pour over the potato mixture. Season with pepper (the lardons and cheese provide salt). Cut a whole Reblochon (450g) in half horizontally to create two discs. Place these cut-side down on top of the potato mixture — the rind side faces up, and during baking the cut surface melts downward into the potatoes while the rind protects the top and creates a beautiful, wrinkled, golden cap. Bake at 200°C for 20-25 minutes until the Reblochon is bubbling, oozing at the edges, and the rind has turned golden-brown. The cheese should be flowing but not completely melted — it should hold its shape as a cap that can be cut into portions, each one releasing a stream of molten Reblochon onto the potatoes below. Serve immediately with a green salad dressed with walnut oil and a glass of Apremont or Roussette de Savoie. This is the ultimate ski food — rich, warming, rib-sticking, and utterly irresistible.

ServesFour portions
Total55–60 minutes
Sourced1of 6 in BC
Cook
I

The Market List

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1 kg
waxy potatoes
boiled in their skins until just tender, peeled and sliced 1 cm thick
Origin · FranceLekker · Vancouver →
200 g
thick-cut lardons
Not yet stocked in British Columbia
2
onions
peeled and sliced
Your own market
100 ml
dry white wine
Savoyard preferred (Apremont or Roussette de Savoie)
Not yet stocked in British Columbia
450 g
Reblochon
one whole wheel, fermier (green casein mark) preferred; split horizontally into two discs
Not yet stocked in British Columbia
1 tsp
black pepper
freshly ground
Your own market

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Place the potatoes, unpeeled, in a large pan of cold salted water. Bring to the boil and cook until just tender — a skewer should meet slight resistance at the centre. Drain, allow to cool enough to handle, peel, and slice to 1 cm thickness.
2
Set a wide frying pan over medium heat. Add the lardons and render until golden and crisp, stirring occasionally. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
From the canon — The application of low heat to solid animal fat (pork belly skin, duck skin, chicken skin, lard, beef suet) to melt and separate the pure fat from the connec… Rendered Fat: Slow Heat and the Rendered Result →
3
In the same fat, cook the sliced onions over medium-low heat for 10–12 minutes, stirring regularly, until soft and evenly golden. They should carry no raw sharpness when tasted.
4
Combine the sliced potatoes, lardons, and onions in a gratin dish. Season with black pepper only — the lardons and Reblochon carry sufficient salt. Deglaze the frying pan with the white wine, scraping up any residue, and pour the liquid over the assembled potato mixture. This is where the dish lives or dies: without the wine deglaze, there is no acidity to cut the richness of the cheese and lardons, and the finished gratin is flat and cloying.
5
Cut the Reblochon in half horizontally to yield two equal discs. Lay both discs cut-side down on top of the potato mixture so that the cut surfaces face the potatoes and the natural rind faces upward.
6
Bake in an oven set to 200 °C for 20–25 minutes. The gratin is ready when the Reblochon is visibly bubbling and oozing at its edges and the rind has turned a wrinkled golden-brown. The cheese should be molten beneath the rind yet still hold its shape as a cap — it must not have liquefied entirely and pooled to the bottom of the dish.
7
Serve immediately, cutting through the cheese cap so that each portion releases molten Reblochon onto the potatoes below. Accompany with a green salad dressed with walnut oil. The cheese sets as it cools; delay is not an option.
III

Quality Hierarchy

01
Reserve — Reblochon fermier bearing the green casein mark, sourced from a single alpine farm; potatoes freshly dug from a known variety suited to gratin work; lardons cut from a whole cured pork belly to order.
02
Estate — Reblochon fermier from a good cheesemonger; named waxy variety (Charlotte, Ratte, or similar); good-quality packaged thick-cut lardons; a bottled Apremont for the deglaze.
03
Market — Reblochon laitier (red casein mark, industrial); any reliably waxy supermarket potato; standard smoked lardons; a dry Savoyard white or other crisp, unoaked white for the deglaze.
04
House — Taleggio or Vacherin as a substitute for Reblochon when unavailable; any firm waxy potato; diced bacon in place of lardons; any dry white wine to deglaze.
IV

Sensory Tests

◇Touch. The boiled potatoes yield to a skewer with slight resistance — fully tender but not collapsing.
◇Sight. The lardons are golden and have rendered their fat visibly into the pan.
◇Sight. The onions are uniformly golden and soft, with no raw white patches remaining.
◇Sight. At the oven's end, the Reblochon rind is wrinkled and golden-brown, and the cheese bubbles and oozes at the edges while still holding its form as a cap.
◇Where it lives or dies. The wine deglaze poured over the assembled dish is the critical act: it supplies the acidity that balances the fat of the lardons and the richness of the Reblochon — omit it and the gratin becomes cloying.
Pillar V
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VI

What to Pour

The pairing
Charles Joguet Chinon Clos de la Dioterie
Domaine Charles Joguet · Chinon
Not yet stocked in British Columbia
Wine
From British Columbia
Fort Berens Riesling
Fort Berens Estate Winery · Lillooet
Not yet stocked in British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance

The hands behind the plate.

Lekker
Vancouver · waxy potatoes
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