Tartiflette Traybake
A sheet-pan take on tartiflette: golden potato slices, crisp lardons and soft onions under a blanket of melted reblochon. Comforting, hearty and made entirely in the oven.
- Total
- 80 min
- Prep 20 · Cook 50 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Rendering fat
- Savory
- Comforting
- Oven
Instructions
-
Heat the oven to 200°C. Slice the pommes de terre into 5 mm rounds and the oignons into thin wedges. Toss both in a bowl with the olive oil, salt and black pepper.
~15 min
Even 5 mm slices roast evenly, so potatoes and onions finish together without burning.
Slice the potatoes no thicker than 5 mm so they cook through in the same time as the lardons crisp.
-
Spread the potatoes and onions in a single layer on the baking tray. Roast for 25 minutes, turning once halfway, until the edges are golden and the potatoes are nearly tender.
~25 min
A single layer lets hot air circulate, so vegetables brown instead of steaming.
Roasting Keep vegetables in one layer and turn once so they caramelize rather than steam. Crowding the tray is the common mistake.
-
Scatter the lardons over the tray and roast for 15 minutes more, until the lardons are crisp and the potatoes are fully tender when pierced with a knife.
~15 min
Lardons need high heat to render their fat and crisp rather than stew.
Roasting Keep vegetables in one layer and turn once so they caramelize rather than steam. Crowding the tray is the common mistake.
Rendering fat Give lardons space over high heat until the fat runs clear and edges crisp. Piling them up steams the meat instead.
-
Slice the reblochon into thin strips. Lay them over the top of the traybake, covering the potatoes and lardons evenly.
~5 min
-
Return the tray to the oven and bake for 10 minutes, until the reblochon has melted and bubbles at the edges.
~10 min
Reblochon melts fast; brief high heat softens it without splitting or greasing.
If the reblochon browns too fast, cover the tray loosely with foil for the last few minutes.
-
Let the traybake rest for 10 minutes so the reblochon sets slightly, then serve straight from the tray.
~10 min
Resting lets melted cheese firm up so portions hold together when served.