The little-known secret of chefs for an irresistible tartiflette: discover the reblochon sauce that transforms every bite into pure bliss

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• The little-known secret that transforms your tartiflette into a chef’s delight
  • The essential ingredients for a reblochon tartiflette recipe
• Steps for a soft, gratinéed tartiflette full of character
  • Variations and tips to personalize your tartiflette at home
• Tartiflette: why this dish remains a winter night star despite trends
• Essential utensils for a perfect tartiflette
• Common questions about tartiflette and its secrets
  • Can you use a cheese other than reblochon?
  • Is it really necessary to put white wine in the sauce?
  • How to avoid the tartiflette being too salty?
  • Can you prepare tartiflette in advance?
  • Which salad goes with tartiflette?
• Tartiflette sauce reblochon
  • Ingrédients
  • Instructions
  • Video
  • Notes
  • Nutrition Facts

The little-known secret that transforms your tartiflette into a chef’s delight

Winter and the reblochon tartiflette recipe, it’s that dish that wraps you in warmth from the very first bite. I used to think it was just a story about potatoes and reblochon, but no… The real trick is a reblochon sauce melted in white wine. It’s simple, but it changes everything.

You know, I’ve always had trouble getting that nice creamy texture. Until I came across this chef’s tip: slowly confit the reblochon with a bit of white wine before adding it to the gratin. It gives a cream that envelops every ingredient, a pure hug for the taste buds!

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The reblochon no longer just sits on top like some common gratin cheese. We incorporate it into a velvety garlic sauce, mix in a touch of cream, and then… the miracle happens. It’s a bit like the tartiflette moving from Sunday couch food to a starred restaurant dish.

I’m telling you all this because I tried several versions, often a bit botched, before grasping this fundamental trick. It’s not very complicated, but it requires a little patience and that hint of love for melted reblochon.

The essential ingredients for a reblochon tartiflette recipe

​ generous and irresistible

• 🥔 1.5 kg firm-fleshed potatoes (Charlotte, Belle de Fontenay – for me, Charlotte holds better when cooked)
• 🥓 200 g quality smoked bacon lardons – not too fatty, just enough to feel the smoke without overpowering
• 🧅 2 yellow onions, finely sliced (I like to caramelize them gently)
• 🧄 1 to 2 garlic cloves, for that little iodine-scented touch
• 🧀 1 farmhouse raw milk reblochon, well-aged, it’s the star of the dish!
• 🍷 10 cl dry white wine (Savoie white wine like Apremont, it adds a pep)
• 🥛 10 cl thick fresh cream (optional, but I always add some – for that ultra creamy side)
• 🧂 Freshly ground pepper and a pinch of nutmeg (salt, frankly, very sparingly because lardons + reblochon are already salty)

I often heat my gratin dish after rubbing it with garlic, something I love but I admit I sometimes forget!

Steps for a soft, gratinéed tartiflette full of character

Well, first thing, the cooking of the potatoes. That’s where I made lots of mistakes: overcooked, they become mushy. No, here you just have to take them out of the bath when they are tender but still firm, so they hold up well in the oven.

1. 🧅 Brown your onions with the lardons in a pan, that’s the base of the smoky aroma. I like to let them take a little color.
2. 🧀 For the famous sauce, gently melt half the reblochon (without the rind, otherwise it turns rubbery) in a saucepan with white wine and chopped garlic. Add the cream at the end if you want, that really depends on your mood 😉
3. 🥔 Build the gratin in a garlic-rubbed dish: layers of potatoes, lardons-onions, then a good ladle of that reblochon cream. Repeat until all ingredients are used.
4. 🧀 Finish with generous slices of reblochon on top, rind facing up – it’s what will lightly brown in the oven.
5. 🔥 Cover with aluminum foil at the start, then bake at 200 °C for 25-30 minutes. Remove the foil for the last 5 minutes to brown the top.

Ah, and a little last-minute tip: I love adding some fresh chives right after taking it out of the oven, it lightens up the richness a bit. Not mandatory, but it gives a nice touch.

Variations and tips to personalize your tartiflette at home

• 🍲 Replace white wine with homemade broth if you want more depth; I’ve seen this from some truly creative chefs.
• 🧀 Add a bit of grated Beaufort, just a handful, for more complexity and a refined taste.
• 🧀 Some top chefs, like Marc Veyrat, make a frothy reblochon sauce which they put on pan-fried potatoes to turn tartiflette into an express gourmet dish.
• 🍃 For freshness, serve with a crisp green salad, it balances the power of the cheese and lardons.
• 🍷 A dry and lively Savoie white wine, like Apremont or Roussette, is the perfect match. Honestly, drinking this at the same time is pure happiness.

Want even more secrets to nail the best reblochon tartiflette recipe? Check out this traditional tartiflette recipe and the tricks that make all the difference. And I also highly recommend the super practical tip from Philippe Etchebest for a creamy tartiflette, frankly, it saved me several times…

Tartiflette: why this dish remains a winter night star despite trends

The charm of tartiflette is its ultra comforting side, a must when it’s cold outside. I admit, it’s not exactly light, but it’s so good that you forgive everything. This dish has that thing that brings family or friends together around a simple yet festive meal.

What I love is that everyone can put their personal touch: some here, one less ingredient there, another more… Without betraying the dish, it stays in the Savoyard spirit. But if you want the recipe to the letter, you can find it in this complete guide on the real tartiflette recipe.

It’s like an old story we love to remake, with little chef secrets slipped in over the years. Personally, the reblochon sauce with white wine is my jackpot for a memorable tartiflette.

Essential utensils for a perfect tartiflette

• 🍽️ A gratin dish in earthenware or ceramic, ideal for even cooking and a rustic look
• 🔪 A good sharp knife, to slice the reblochon into nice thick slices without struggling
• 🥄 A medium saucepan, to prepare the reblochon sauce gently
• 🧂 A whisk or wooden spoon, essential for stirring without breaking the sauce
• 🧺 A colander or steamer basket, to cook the potatoes just right

Last practical advice for the reblochon tartiflette recipe: don’t skip the pre-cooking phase of the potatoes, it’s the key to a successful tartiflette. I know, it adds a bit to the prep time, but honestly it’s worth it.

Common questions about tartiflette and its secrets

Can you use a cheese other than reblochon?

Technically, yes, but reblochon is the classic essential base for this unique texture. You can try soft cheeses like camembert, but be aware the taste will be different.

Is it really necessary to put white wine in the sauce?

White wine adds acidity that balances the fat of the cheese and lardons. It’s a key ingredient but you can replace it with light broth if you want to avoid alcohol.

How to avoid the tartiflette being too salty?

Lardons and reblochon are already quite salty, so be careful with additional salt. Taste during cooking and rather adjust with pepper or spices like nutmeg.

Can you prepare tartiflette in advance?

Yes, you can prepare it the day before and gently reheat it in the oven. The reblochon cream firms up a bit, but a heat blast and it’s back to a melting moment.

Which salad goes with tartiflette?

A simple green salad, with a light vinaigrette and a bit of lamb’s lettuce or arugula, works wonderfully to bring a touch of freshness and crunch.