# Making Tartiflette How the Savoyard tartiflette is built, from boiled potatoes and smoked lardons to a whole Reblochon baked until golden and bubbling\. By PETE\! Topic: Food & Drink [Open the interactive Jig](https://ask.jig.com/j/jtixEK3uVIau) ## Transcript ### 1. Making Tartiflette Tartiflette is the baked potato and cheese dish of Savoie, in the French Alps\. For four people you need about 1\.2 kilograms of firm potatoes, two onions, 250 grams of smoked lardons, a little cream, dry white wine, garlic and one whole Reblochon cheese\. Drag the counter to look around\. Scroll or pinch to move closer\. ### 2. Cook the potatoes first Boil the potatoes in salted water until they are just tender but still hold their shape\. Let them cool a little, peel them, then cut them into thick rounds\. Waxy potatoes such as Charlotte keep their shape in the oven\. The potatoes go in already cooked, never raw\. ### 3. Onions, lardons and a splash of wine Slice the onions and cook them with the lardons in a hot pan\. The lardons release their own fat, so no oil is needed\. When everything is golden, pour in a splash of dry white wine to lift the tasty bits from the pan\. A Savoie white such as Apremont is the classic choice\. ### 4. Rub the dish with garlic Cut a clove of garlic and rub it all around the inside of the gratin dish\. It leaves just a hint of garlic in every bite\. ### 5. Build the layers Lay a bed of potato rounds in the dish, spread the onions and lardons over them, then add a second layer of potatoes\. Spoon the crème fraîche on top\. Keep the cream modest: the melting cheese makes the dish creamy\. ### 6. Halve the Reblochon Cut the Reblochon in half through its thickness, so you get two thin discs\. Lay both halves on the potatoes with the rind facing up\. The rind stops the cheese from running too fast and turns crisp in the oven\. Reblochon de Savoie is made from raw cow's milk in the Alps\. A large one is about 14 centimetres across\. ### 7. Bake until golden Bake at 200 degrees Celsius for about 20 minutes, until the cheese has melted through the potatoes and the top is bubbling and deep golden\. Fan oven 180 degrees\. For extra crunch, finish with two minutes under the grill\. ### 8. Serve it hot Bring the dish straight to the table\. Tartiflette goes well with a green salad, some cured ham and a glass of dry Savoie white wine\. The recipe was popularised in the 1980s by the Reblochon makers, building on an older Savoyard dish called péla\.