It's winter, long live tartiflette! This comforting dish from the Savoyard mountains is an invitation to conviviality and sharing. Prepared in a wood-fired oven, it gains in authenticity thanks to the unique aromas of cooking over a wood fire.

Transform this essential specialty into a gastronomic experience with our tips and the complete recipe we offer.

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Our recipe for tartiflette cooked in a wood-fired oven

Ingredients (for 6 people):

• 1.5 kg of firm-fleshed potatoes
• 300g of smoked bacon
• 2 yellow onions
• 1 Reblochon cheese (approximately 450g)
• 20 cl of thick fresh cream
• 10 cl of dry white wine
• 1 clove of garlic
• Salt, pepper

Preparing the tartiflette:

1. Prepare your wood-fired oven
• Preheat your wood-fired oven to approximately 180-200°C.
• Ensure the heat is evenly distributed by using a shovel to homogenize the embers.
2. Prepare the ingredients
• Peel and cut the potatoes into thick slices, then cook them in boiling salted water for 10 minutes. Drain.
• Finely chop the onions and fry them with the bacon in a pan until golden brown.
3. Assemble the tartiflette
• Rub a gratin dish with a garlic clove cut in half.
• Arrange a first layer of potatoes in the dish. Add some of the onions and bacon. Repeat the process to form several layers.
• Pour the white wine and fresh cream over the top.
• Cut the reblochon in half lengthwise and place the two halves on top, rind side up.
4. Bake
• Place the dish in the wood-fired oven and let it cook for about 25 minutes.
• Monitor the cooking: the reblochon should be well melted and lightly browned.
5. Serve hot
• Take the tartiflette out of the oven and let it rest for a few minutes before serving.

Light side dishes to balance things out

To balance the richness of the tartiflette, opt for light side dishes:

• A crisp green salad with a lemon vinaigrette.
• Grilled winter vegetables (broccoli, carrots or fennel) lightly seasoned with fresh herbs.
• A beetroot and apple salad for a sweet and tangy touch.

Vary the flavors with other cheeses.

Want to explore new flavors? Replace the Reblochon cheese with:

• Mont d'Or cheese for an even more melt-in-your-mouth texture.
• Morbier cheese , which will bring a slight smoky note.
• Bleu de Sassenage for a bolder and more robust version.
• Raclette cheese for a classic but always tasty touch.

A brief history of tartiflette

Tartiflette, as we know it today, is a relatively recent invention. Inspired by a traditional Savoyard dish called pela (made with potatoes, onions, and cheese), it was popularized in the 1980s by the Reblochon Interprofessional Syndicate to promote this cheese. This hearty dish quickly became a symbol of mountain cuisine and a staple in ski resorts.

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