Ski Property Blog: News and Information from the region

The Perfect Tartiflette Recipe

I’ve lived in the French Alps for 14 years and have never been able to master the art of a restaurant worthy tartiflette… until now!

I recently stumbled across 3 star Michelin chef, Emanuel Renaud’s recipe and saw one small technique in his cooking that makes the big difference. Simply cover the tartiflette with aluminium foil for the 1st half of cooking and it keeps in all the moisture! Tout simplement.

Here is Emanuel’s recipe, so you can try his ‘Tartiflette Parfaite’ recipe for yourself:

  • 1kg medium sized (charlotte) potatoes
  • Tsp salt
  • 1 onion sliced
  • 250g lardons
  • 125ml white wine (vin de savoie if available)
  • 1 large Reblochon cheese (450g)
  • Salt pepper to taste
  • (Serves 4)
  • Add potatoes with skins to a saucepan of cold water with a teaspoon of salt. Bring to boil and cook for approx 20 mins ensuring skins don’t break – or this means they are overcooked
  • Peel the potatoes whilst warm (you can use a fork to hold the potato and knife to peel – to avoid burning hands), then slice 1cm thick
  • In another pan add the lardons to cold water and bring to the boil (this removes excess fat and salt), then remove from the heat and drain
  • Heat the butter in a saucepan adding the sliced onions. When the onions are golden, add the lardons and wine until the wine reduces to half. Stir in the potatoes with a sprinkle of salt and pepper, then remove from the heat
  • Rub a baking dish with cut garlic, then add all the above ingredients
  • Slice the reblochon in two (making 2 circles – or if easier, 4 semi circles) and place on top of the ingredients crust side up
  • Cover with tin foil and place in a preheated oven on 180 ‘C for 20 minutes
  • After 20 minutes, remove the foil, stir the cheese with the ingredients, increase the oven heat to 220’C and cook for a further 10-15 until golden

Serve with a green salad and wash down with a glass of Apremont. Bon Appetit!