This decadent Hairy Bikers Tartiflette Recipe is made with layers of tender potatoes, smoky lardons, soft onions, and a whole wheel of rich, pungent Reblochon cheese. The result is the ultimate cheesy and creamy potato bake, a true taste of the French Alps in one dish. While traditionally a winter meal, this showstopper main course is perfect for any cozy, indulgent evening and serves 4-6 people.
Hairy Bikers Tartiflette Recipe Ingredients
- 2 lbs waxy potatoes (like Yukon Gold or Charlotte), peeled and sliced ¼-inch thick
- 8 oz smoked lardons or thick-cut bacon, cubed
- 1 large onion, thinly sliced
- 2 garlic cloves, crushed
- ½ cup dry white wine (like Sauvignon Blanc)
- ¾ cup double (heavy) cream
- 1 whole (8-9 oz) Reblochon cheese
- Salt and freshly ground black pepper
- 1 tbsp butter
How To Make Hairy Bikers Tartiflette
- Boil the potatoes: Place the sliced potatoes in a large pot of salted water. Bring to a boil and cook for 5-7 minutes, or until they are just tender but still hold their shape. Drain them carefully and set aside. Preheat your oven to 400°F (200°C).
- Cook the base: While the potatoes are boiling, place the lardons in a large, oven-safe frying pan over medium heat. Cook until the fat has rendered and the lardons are crisp. Add the butter and the sliced onion, cooking for 5-8 minutes until the onion is soft and translucent. Add the crushed garlic and cook for one more minute until fragrant.
- Deglaze the pan: Pour the white wine into the pan to deglaze it. Let it bubble for a minute, scraping up any delicious browned bits from the bottom of the pan.
- Combine the layers: Gently stir the cooked potato slices into the pan with the lardon and onion mixture. Pour in the double cream and season generously with black pepper and a little salt (the lardons and cheese are already salty). Stir gently to coat everything.
- Add the cheese: Slice the wheel of Reblochon horizontally through its middle to create two thinner discs. Arrange the two halves on top of the potato mixture with the rind facing up.
- Bake until golden: Transfer the pan to the preheated oven (or pour the mixture into a separate gratin dish before adding the cheese). Bake for 20-25 minutes, or until the cheese is completely melted, bubbling, and beautifully golden-brown on top. Let it rest for 5 minutes before serving.
Recipe Tips
- Use the Right Potato: It’s essential to use a waxy potato variety like Yukon Gold, Charlotte, or fingerlings. These potatoes hold their shape after boiling and baking, ensuring your tartiflette has distinct layers rather than turning into a puree.
- Reblochon is a Must: For an authentic tartiflette, there is no substitute for Reblochon cheese. Its unique nutty flavor and incredible melting quality are the heart and soul of the dish. If you absolutely cannot find it, a good quality Pont-l’Évêque or a ripe Camembert could be used, but the taste will be different.
- Don’t Skip the Wine: The splash of dry white wine is a crucial step. It adds a touch of acidity that cuts through the intense richness of the cream and cheese, creating a perfectly balanced dish.
- Place Cheese Rind-Side Up: Arranging the Reblochon with the rind on top is the traditional method. This allows the creamy cheese below to melt down into the potatoes while the rind becomes golden and delicious in the oven.
What To Serve Tartiflette
Tartiflette is an incredibly rich and satisfying main course, so it needs simple, sharp accompaniments to balance it out. The perfect pairing is a simple green salad dressed with a sharp Dijon vinaigrette. A side of cornichons (small, sour French pickles) and some cured meats like jambon de Bayonne also work beautifully. For drinks, a crisp, dry white wine from the Savoie region, like an Apremont, is the classic choice.
How To Store Tartiflette Leftovers
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) until hot and bubbly for the best texture.
- Freeze: Freezing is not recommended for tartiflette. The high dairy content in the cream and cheese can cause the sauce to separate or become grainy when thawed. The texture of the potatoes may also become watery.
Hairy Bikers Tartiflette Recipe Nutrition Facts
- Serving size: 1/6th of the recipe
- Calories: 820 kcal
- Total Fat: 65g
- Saturated Fat: 35g
- Cholesterol: 180mg
- Sodium: 1250mg
- Total Carbohydrate: 28g
- Protein: 30g
Frequently Asked Questions
- What is Reblochon cheese? Reblochon is a soft, washed-rind cow’s milk cheese from the Savoie region in the French Alps. It has a nutty, slightly fruity flavor and a strong aroma that becomes milder when cooked. It melts exceptionally well, making it the essential ingredient for an authentic tartiflette.
- What can I use instead of lardons? If you can’t find lardons, thick-cut smoked bacon cut into small cubes is the perfect substitute. For a vegetarian version, you can sauté sliced mushrooms (like cremini or porcini) with the onions and add some smoked paprika for a smoky flavor.
- Can I make this dish ahead of time? You can assemble the entire dish ahead of time, right up to the point of baking. Cover the dish and store it in the refrigerator for up to 24 hours. When you’re ready to eat, you may need to add 10-15 minutes to the baking time since it will be cooking from cold.
Try More Recipes:
- Hairy Bikers Mediterranean Chicken Tray Bake Recipe
- Hairy Bikers Slow Cooker Spanish Chicken Recipe
- Hairy Bikers Paella Recipe
Hairy Bikers Tartiflette Recipe
Description
The ultimate Hairy Bikers Tartiflette recipe. This decadent and authentic dish from the French Alps features layers of waxy potatoes, smoky lardons, onions, and cream, all baked under a melting wheel of pungent Reblochon cheese. It’s the perfect, hearty comfort food for an indulgent meal.
Ingredients
Instructions
- Boil the sliced potatoes for 5-7 minutes until just tender. Drain and set aside. Preheat oven to 400°F (200°C).
- In an oven-safe pan, fry the lardons until crisp. Add butter and onion and cook until soft, then add garlic.
- Deglaze the pan with white wine. Stir in the cooked potatoes and cream. Season with salt and pepper.
- Cut the Reblochon cheese in half horizontally and place both halves, rind-side up, on top of the potato mixture.
- Bake for 20-25 minutes until the cheese is melted, bubbly, and golden-brown.
