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 authenticity thanks to the unique aromas of cooking over a wood fire.

Transform this essential specialty into a gastronomic experience thanks to our advice and the complete recipe that we offer you.

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Our recipe for wood-fired tartiflette

Ingredients (for 6 people):

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

Preparation of the tartiflette:

1. Prepare your wood-fired oven
• Preheat your wood-fired oven to approximately 180-200°C.
• Make sure the heat is evenly distributed using a spatula to evenly spread 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.
• Slice the onions and fry them with the bacon in a pan until golden.
3. Assemble the tartiflette
• Rub a gratin dish with a halved garlic clove.
• Place a first layer of potatoes in the dish. Add some of the onions and bacon. Repeat to form several layers.
• Pour the white wine and crème fraîche over the top.
• Cut the Reblochon in half lengthwise and place the two halves on top, crust facing up.
4. Bake
• Place the dish in the wood-fired oven and cook for about 25 minutes.
• Watch the cooking: the reblochon must be well melted and lightly browned.
5. Serve hot
• Remove the tartiflette from the oven and let it rest for a few minutes before serving.

Light accompaniments to balance

To counterbalance the richness of the tartiflette, opt for light accompaniments:

• 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 pleasures with other cheeses

Want to explore new flavors? Replace the Reblochon with:

• Mont d'Or for an even more melting texture.
• Morbier , which will bring a light smoky note.
• Bleu de Sassenage for a bolder and more full-bodied version.
• Raclette cheese for a classic but still tasty touch.

A short 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 Syndicat Interprofessionnel du Reblochon to promote this cheese. This generous dish quickly became a symbol of mountain cuisine and a staple in ski resorts.

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