The tartiflette is a typical dish of French cuisine, more precisely from the mountainous region of Savoie. Made from potatoes, onions, lardons and reblochon cheese, this tasty gratin warms hearts during winter evenings. But did you know that not all varieties of potatoes are suitable for making a delicious tartiflette? In this article, discover the 2 best varieties of potatoes that will guarantee a successful tartiflette.
The criteria for choosing the perfect potatoes
Before revealing the recommended types of potatoes, it is important to understand what criteria to consider when choosing tubers for your tartiflette preparation. The primary aspect to consider is, of course, the culinary quality of the potatoes: some varieties have a soft and melting flesh, while others retain their shape after cooking. For tartiflette, it is preferable to choose a potato whose flesh remains firm when cooked, so as not to end up with a shapeless puree in the end.
Another determinant in selecting potatoes is their starch content. Varieties high in starch tend to break down during cooking, which is not the desired effect in a gratin dish like tartiflette. Therefore, we will opt for a potato with a fairly low starch content, and preferably with firm flesh.
The 2 varieties of potatoes to prefer for making a tasty tartiflette
1. The Charlotte
This elongated French potato with thin skin is highly valued for its firm and melting flesh. With a moderate starch content, the Charlotte is versatile in cooking but is particularly well suited to the preparation of simmered or gratinated dishes such as tartiflette thanks to its taste qualities. Indeed, it withstands cooking well, does not disintegrate and keeps all its softness while remaining structured.
Picked at maturity, this variety is often sold under the name “firm-fleshed potatoes” and is easily found in supermarket aisles or even at your local greengrocer. Do not hesitate to choose the Charlotte to make a tasty and successful tartiflette.
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2. The Ratte du Touquet
Even though this potato originating from the north of France has been somewhat forgotten in recent years, the Ratte du Touquet deserves its place among the best varieties for a successful tartiflette. With its elongated shape and thin, light skin, this potato has very firm flesh and a taste close to that of a chestnut.
Low in starch and rich in flavors, the Ratte du Touquet holds up perfectly when cooked and offers an ideal texture for your gratin. Moreover, its distinctive taste will provide a real added value to your tartiflette, harmonizing particularly well with reblochon cheese and the other ingredients of the dish. So, rediscover the Ratte du Touquet for your tartiflettes with pleasure and be surprised by its taste qualities!
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Preparing tartiflette: a few tips to enhance your potatoes
Now that you know the best varieties of potatoes for a tasty tartiflette, here are some additional tips to fully take advantage of the taste qualities and texture of these tubers:
The pre-cooking: To ensure an even cooking of your potatoes in the oven, it is advisable to lightly pre-cook them in water or steam before adding them to the dish. This technique will also prevent the cheese accompanying the tartiflette from overcooking.
The choice of other ingredients: For an authentic and successful recipe, it is recommended to use real reblochon cheese produced in the French Alps. The onions should also be nicely browned in the pan to develop their full flavor.
Discover our article on the revamped tartiflette: Revamped tartiflette: discover 3 original and tasty ideas
By applying these tips and meticulously choosing your potatoes, you will have all the keys to prepare a delicious tartiflette that will please all your guests.