January is long gone and I'm glad. I don't know exactly why, but for me January is a month of struggle, and this year was not exception. From having a couple of medical emergencies to a few difficult conversations, this month was full of tests to my body and mind. So, believe me when I tell you, I'm happy it's long gone. 

Now, I find myself looking back at 2013, all the good times and amazing things that happened, like launching this blog. I closed the year with a cherry on top, a holiday in Paris. It was my first time ever in the city of light, and I loved every minute of it. 

To me, one of the reasons to travel somewhere is the food; is not the weather or the air miles, is the food. I like to eat traditional, seasonal food, and also to be open minded to things I've never tasted of before. 

The Tartiflette was the discovery of the holiday. A seasonal dish from the Haute Savoie region of France. Made with potatoes, Reblochon cheese, onions and lardon (some sort of bacon). This last I substituted for smoked ham, another great substitute is salmon, but you can go ahead and use lardon or bacon, like the original recipe calls. 

This recipe serves between 4 and 6 people, depending on your appetite.

  • 500 grams peeled potatoes (I used Melody)
  • 2 shallots or 1 small onion, minced
  • 1 clove garlic, minced
  • 120 grams honey roast ham, roughly chopped 
  • 1 tablespoon olive oil
  • 100 millilitres white wine (or water)
  • 250 grams Reblochon cheese 
  • 200 millilitres double cream
  • Pinch of nutmeg
  • Salt and Pepper to taste

Preheat the oven to 200°C. 

Boil the peeled potatoes for around 7 minutes. Drain and let the cool. 


Cook the shallots, garlic and ham in the tablespoon of oil, until golden brown. Lower the temperature and add the wine to deglaze. Season to taste with salt and pepper. Remove the pan from the heat. 

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Using a mandoline or knife, cut the potatoes into 5mm thin slices.

Place one layer of potatoes at the bottom of an oven-proof dish (mine is 24 x 16 cm). Add half of the ham mix, followed by half of the cream, add another layer of potatoes, followed by what is left of the ham mixture and cream, sprinkle with a pinch of nutmeg and finish with a layer of potatoes. 

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Slice the Reblochon and evenly distribute it on top of the potatoes. 


Bake for about 15 to 20 minutes or until the cheese is melted and golden.