No visit to Le Maroly would be complete without sampling a tartiflette (or two!).
A traditional tartiflette is a type of rich and creamy potato gratin, made with Reblochon – a local cows’ milk cheese, made right here in the Savoie region of France.
Almost all the cafes, restaurants and eateries in Praz sue Arly, Megeve and the surrounding areas will have tartiflette on the menu. It’s usually served with a dressed green salad and a basket of fresh bread. But for holidaymakers looking to truly emerge themselves in alpine culture, we recommend making it at home in the comforts of the chalet kitchen. And enjoying it in front of the fire, with a large glass of red!
Here’s our favourite recipe… there is an ongoing debate amongst our friends and family about whether or not a traditional ‘flette should contain garlic – so we have marked it as optional!
500g lardons (smoked, cubed streaky bacon)
- 2 tbsp olive or vegetable oil
- 40g unsalted butter
- 1 onion, finely chopped
- 1 bay leaf
- 1⁄2 tbsp chopped thyme
- 4 tbsp plain flour
- 120ml dry white wine
- 600ml double cream
- Grated nutmeg
- 600g waxy potatoes
- 200ml full-fat milk
- 200ml water
- 1 Reblochon cheese
- 2 garlic cloves, crushed – OPTIONAL
- Salt and freshly ground black pepper, to taste
✽ Heat the oil in a pan over a medium heat until hot. Add the lardons and fry for 10-12 minutes until crispy. Remove with a slotted spoon to kitchen paper to drain.
✽ Put the butter in a pan over a medium heat until hot. Add the onion and garlic and cook for 10 minutes until golden, then add the bay leaf and chopped thyme. Cook, stirring, for another couple of minutes, then add the lardons and the flour. Cook for 2 more minutes, then add the wine. Cook for 5 minutes until the wine has evaporated, then add the cream.
✽ Reduce the heat and simmer for 5-10 minutes until the sauce starts to thicken. Season to taste with salt, pepper and nutmeg. Remove from the heat and discard the bay leaf.
✽ Preheat the oven to 190°C.
✽ Peel the potatoes and cut them into 5mm slices. Rinse the slices under cold running water, then put them in a pan and cover with the milk and water.
✽ Add a few pinches of salt and cook the potato slices over a medium heat for 8 minutes until they are cooked but still slightly firm. Drain well.
✽ Place the potatoes in layered, overlapping rows in an ovenproof dish and pour the cream and wine sauce on top.
✽ Cut the Reblochon in half widthways, then in half again lengthwise to produce 4 pieces. Place the pieces on top with the rind face up.
✽ Bake in the oven for 10-15 minutes until golden and bubbling.
✽ Serve with a fresh, green salad and bread to mop up the cheesey sauce!