Dinner With The Omnivore

In Tartiflette We Trust

Posted on: May 16, 2010

I was going to leave any discussion of pig-and-lard meals until next winter, but having found an abominable perversion of our beloved tartiflette on an otherwise rather good food blog by James Ramsden I feel the need to post a proper recipe just in case people are bamboozled into thinking it’s just any old cheesy piggy thing.

I can forgive young James for using mere streaky bacon, and it should indeed be much the same as lardons, what with it being basically the same substance, but inexplicably it really isn’t. I have no idea why. But it’s damn difficult to get your paws on lardons in the UK, for some reason (though these people will sell you some if you ask nicely and the French chef down the road hasn’t bagsied them all again).

However, I do feel I should take issue with the brie. You cannot possibly think of putting brie in a tartiflette. I mean the dish was invented by the makers of reblochon and passed off  to tourists as some age-old local speciality in a bid to boost sales, how can you put brie in it and still call it tartiflette? It’s a potato bake, James. In fact if you cook it in a saucepan as suggested it’s more like that classic student dish Tasty Slop (not that there’s anything wrong with Tasty Slop, but it’s not tartiflette).

So in the interests of culinary clarity, here’s how you make tartiflette.


You will need: 2 large potatoes; an onion; 2 cloves garlic; 100g lardons; creme fraiche; white wine; a reblochon.

Slice or dice the potatoes and parboil them. Chop the onions and garlic and fry them up with the lardons until the onions soften. Layer the potatoes with the onion/garlic/bacon mix in a baking dish. Spoon over about four dessert spoons of the creme fraiche and one spoon of white wine. Chop the reblochon in half and then slice each half in two horizontally. Put the cheese rind side up on top of the potatoes then cook for about 40 minutes at 180°C.

The cheese rind will make a crunchy crust on top of the potatoes while the cheese melts into the rest of the dish. I’ve seen veggie versions using mushrooms rather than bacon, and some restaurants offer tartichevre, which is the same thing made with goat cheese, though to my mind there are far better things to do with a nice bit of goat.

This recipe makes enough for four sensible people or two to three gluttons using the excuse of having been out skiing all day to gorge on neat cholesterol.

Culinary/sartorial fusion - all the rage at altitude.

Pig-and-lard enthusiasts and former seasonnaires missing the mountains can show their appreciation with a tartiflette T-shirt from skipass.com. They used to do car stickers as well, which you can see on old bangers all over Savoie and Isere.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter


2 Responses to "In Tartiflette We Trust"

Hello! I’m over from Survive France.

There seems to be some discussion about which way to put the reblochon. Some recipes have it croute up and others croute down. Is there a definitive tartiflette guru out there or is it all really a matter of personal taste?

Croute up, definitely. Otherwise you don’t get the crunchy crust effect and the melted cheese can’t properly dribble down through the potatoes. Excuse me while I drool a bit.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Food for thought

“Ask not what you can do for your country. Ask what’s for lunch.” ― Orson Welles

Food by e-mail - takeaway for the modern age.

Join 182 other followers


Add to DeliciousAdd to DiggAdd to FaceBookAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter


Blog Stats

  • 34,367 hits

Stuff you liked

Stuff you looked at

  • None
© Christa GIMBLETT 2010-2011
%d bloggers like this: