Tartiflette is a staple winter dish in France, originating from from the Savoie region of the Alps. Traditionally it is made with Reblochon cheese, but one day I was craving it and didn't feel like going to the grocery store but realized I had most of the ingredients if I used a different type of cheese. From then the recipe has evolved into what it is today. —Melissa P
small potatoes (Amandine)
Mozzarella or Comté
In This Recipe
Peel the potatoes, cut them into quarters. Put them in a pot with water on high. Once the water begins to boil, continue cooking on high for ten minutes.
In the mean time grate the cheeses, mince the garlic, and cut the chives into small pieces. Cook the lardons in a pan on medium-high heat.
Once the potatoes are done (Test by poking a fork into one or two), drain and pour into a glass dish. First add the butter, diced into small pieces, then mix in the crème liquide, lardons, emmental, mozzarella or comté, and garlic.
After mixing season to taste with salt and pepper. Once everything is combine together top with a layer of parmesan cheese. Put into the oven at 200°C
After about 10-15 minutes, when the top begins to brown, take out of the oven and serve. Garnish with chives.