6

25m

Prep

45m

Cook

70m

Total

6

Serves

Yukon Gold Potatoes — boiled, thick-sliced

Bacon — lardons

Onion — sliced

Camembert — Reblochon if you can find it — halved horizontally

Garlic — for the dish

Crisp the lardons; soften the onions in the fat, 8 minutes; deglaze with wine and reduce by half.

Rub the baking dish with garlic. Layer potatoes, the onion-lardon mix, cream, and seasoning.

Crown with the cheese halves CUT-SIDE DOWN — rind up, so it roofs the dish as it melts. Bake at 200°C until bronzed and volcanic, 25–30 minutes.

💡

Rind-up is the tartiflette law: the rind crisps into a lid while the paste floods the potatoes below.

Rest 10 minutes. Serve with sharp salad and cold white wine — the richness demands both.

Storage

Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.

Freezing

Freezes well up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.

Make ahead

Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.

Wine pairing

A crisp Savoie white — Apremont if the shop is good.

Beer pairing

Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.

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Crusty bread or buttered rice

·

A sharp green salad

·

Roasted seasonal vegetables

Sweet

Salty

Sour

Bitter

Umami

Heat