If reblochon is the star ingredient of tartiflette, it is the texture of the potato that makes all the difference when enjoying this very popular dish in winter.
Tartiflette, this comforting and delicious dish, has become a staple of French cuisine. Every winter, millions of French people savor them, sometimes far from Haute-Savoie where the recipe was born. If we talk a lot about the quality of the cheese, the essential Reblochon from the Aravis valley, did you know that the secret to a successful tartiflette lies mainly in the choice of potatoes? To get that perfect blend of melted cheese and flavorful, soft yet firm potatoes, you have to choose the right variety.
Firm-fleshed potatoes should be chosen exclusively for tartiflette. They retain their shape and texture during cooking, which is essential to prevent your dish from turning into puree or mush, which is difficult to serve to your guests. Among the ideal varieties, you can opt for the ideal Belle-de-Fontenay. Charlotte, Amandine, BF-15, Pompadour, Nicolas, or even Chérie are good alternatives. These potatoes are not only easy to find in stores, but they also guarantee a tender texture to your tartiflette.
To do this, you still need to successfully cook your precious potatoes. This is also the only advice given by the multi-starred chef Emmanuel Renaut, at the head of Flocons de sel in Megève: “The only thing that is technical is to cook the potatoes for 20 minutes “, he detailed in his recipe given to Le Parisien. It is advisable to pre-cook them, but not too much. By peeling them and cutting them into not too thin slices, you should steam or boil them for about 10 minutes. The idea is to soften them slightly without them soaking up water. This step allows the potatoes to better absorb the flavors of the other ingredients like the bacon and cheese.
You then have two options. You can simply pre-cook them in water. The trick is to start cooking the potatoes in cold water. This allows the flesh to hold together better. The ideal cooking time is around 20 minutes in a large pot of simmering salted water. The potatoes are ready when the tip of a knife easily penetrates them. Another option appreciated by some gourmets, add your potatoes already pre-cooked for a few moments in a pan. Mix the potatoes with sliced onions and bacon already browned in the same pan. This mixture, once well integrated, will then be transferred to a gratin dish.
For quantities, count around 250 grams of potatoes per person. This measurement can vary depending on the appetite of your guests, of course. If cheese is of course important, the success of your tartiflette depends on the judicious choice of potatoes. Enjoy your food !