Skillet Tartiflette with Saucisson Sec & Alpine Cheese
Tender potatoes, sweet onions, crisped saucisson sec, and a whole lot of melted alpine cheese — a one-skillet riff on the French Alpine classic, built for cold nights.
Tartiflette is a French Alpine gratin of potatoes, onions, lardons, and melted Reblochon — ski-lodge comfort food at its finest. This is our riff on it, swapping in diced Saucisson Sec for the lardons and our washed-rind Highland Alpine cheese for the Reblochon.
The method is the same as the original: parboil the potatoes, cook the onions down slow, deglaze with white wine, then bury everything in cream and cheese and bake until bubbling. The saucisson crisps into savory little bites, and the alpine cheese melts into a nutty, gooey blanket.
It's rich, rustic, and the kind of side that quietly upstages whatever it's sitting next to.
Ingredients
For the Tartiflette
2 lb Yukon gold potatoes, sliced 1/4-inch thick
3 oz Saucisson Sec salami, diced
1 tablespoon butter
2 yellow onions, thinly sliced
1/3 cup dry white wine
1/2 cup heavy cream
1/2 teaspoon salt
black pepper and a grating of nutmeg
6 oz Highland Alpine Style Cheese, sliced
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Instructions
Bring a pot of salted water to a boil. Add the sliced potatoes and parboil for 5 to 6 minutes, just until barely tender. Drain and set aside.
Preheat the oven to 375°F. In a large oven-safe skillet over medium heat, cook the diced saucisson sec for 2 to 3 minutes until lightly crisped. Remove and set aside, leaving the fat in the pan.
Add the butter and onions to the same pan. Cook slowly, 10 to 12 minutes, until soft and golden.
Pour in the white wine and scrape up any browned bits. Simmer 2 to 3 minutes until mostly evaporated.
Turn off the heat. Stir the potatoes and most of the crisped saucisson into the onions, then pour the cream over and season with salt, pepper, and nutmeg.
Tuck slices of the alpine cheese over and into the potatoes, scatter the reserved saucisson on top, and bake 20 to 25 minutes until bubbling and golden. Rest 5 minutes before serving.
Chef Notes
Use waxy potatoes like Yukon Gold so they hold their shape; starchy russets turn to mush. Parboil them just until barely tender so they finish in the oven without falling apart.
The white wine isn't optional — a quick deglaze cuts the richness so the dish tastes deep instead of just heavy. Let it rest a few minutes out of the oven so the cheese sets into something scoopable.
Substitutions & Tips
Reblochon, raclette, Brie, or Camembert all melt beautifully if you'd rather go traditional. Any of our heartier salami, like Rosette de Lyon or Saucisson Basque, can stand in for the saucisson sec.
Building a French spread? Pair it with our Baked Brie with Saucisson Sec or a Rosette de Lyon Charcuterie Board.
Serving & Storage
Serve warm, straight from the skillet, after a short rest.
Leftovers keep for up to 3 days in the fridge and reheat well in a 350°F oven until hot through. It's rich, so it reheats best in small portions.
Published
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