Tartiflette recipe

Classic Tartiflette (French Potato, Cheese and Bacon Dish)

This tartiflette recipe is incredibly easy and insanely delicious! Tartiflette is a classic French alpine dish that is perfect after a long day of skiing. Rich, creamy and incredibly moreish, this French classic will take you straight to the French alps. If that sounds good then read on and you’ll learn how to make this easy Savoyard classic at home.

tartiflette recipe

What is Tartiflette and Where Does it Come From?

Tartiflette is a French dish that consists of potatoes, bacon, onion and Reblochon cheese. Onions and bacon are cooked down together whilst the potatoes boil and once they’re all done, everything is put together in a casserole dish and baked until the cheese is brown and melted. It’s a seriously moreish dish that is, admittedly, very heavy but perfect after a long tiring day on the slopes. It’s perhaps one of France’s most famous winter warmer dishes and is easy to make at home – either in the mountains or in your own kitchen!

Tartiflette comes from the Savoy region of France which is located in the western French alps. The dish dates back to the early 1700s where the first ever mention of it appeared in the Le Cuisinier Royal et Bourgeois cookbook. Its popularity in France and across the world was boosted in the 1980s after a marketing campaign by a syndicate of the Reblochon cheese industry members. Because of this, it’s now extremely popular in ski resorts!

Which Cheese to Use?

The best and most authentic cheese to use for a tartiflette is Reblochon cheese from the Savoy region in France. Depending on where you live this might be hard to find – so what else can you use? I’d recommend using the following cheese in place of Reblochon:

  • Tomme de Savoie
  • Raclette
  • Morbier
  • Camembert
  • Brie

Tomme de Savoie is the 2nd best option but the others will work just as well!

What You’ll Need

To make tartiflette at home you’ll need the following:

White Onion: A white, or brown, onion is a vital part of Tartiflette. Use a large shallot if you haven’t got an onion.

Bacon lardons: Smoked bacon lardons (from thick cut American belly bacon) is what you need. The smokey flavour is key to the tartiflette. You can use pancetta to make it even better!

White Wine: I use a splash of dry white wine. Use a cheap bottle as you only want it for acidity and some extra background flavour. You can replace white wine with white wine vinegar or lemon juice if needed.

Crème Fraîche: Crème fraîche is added to make the end dish even more creamier. Some debate where it’s authentic but I love it! Use heavy or double cream as an alternative.

Potatoes: For the most authentic tartiflette use Ratte potatoes (they’re a small French potato variety). If you can’t find them, use baby potatoes.

How to Assemble a Tartiflette

To assemble your tartiflette you’ll want to layer up the different components. It’s a great dish as you can make each part ahead of time and then place them together in the oven!


Makes enough for 2 people.

  • 1 Reblochon cheese
  • 1 medium white onion, finely sliced
  • 100g bacon lardons
  • 50ml white wine
  • 300g baby potatoes (preferably Ratte)
  • 3 tbsp Crème Fraîche
  • Chives, as required

How to Make Tartiflette

  1. Start by preparing the onion mixture. Heat up a pot or frying pan on a medium-high heat and add a splash of oil. Add your bacon lardons and cook until they’re crispy. Remove leaving 1 tbsp of oil/fat.

  2. Add the sliced onions and sweat down until translucent. Add the bacon lardons back to the pot and add the white wine to deglaze. Reduce the wine until you’re left with a syrup. Remove from the heat.

  3. Add your potatoes (skin on) to a pot of simmering water and cook until tender. A knife should go through them with little resistance. Drain and leave to cool.

  4. When cool enough to handle, gently peel the skins off. Once peeled, chop into small 1cm slices.

  5. When ready to eat, preheat your oven to 220c/430f.

  6. Get a small baking dish (preferably circular) and add your bacon-onion mixture first. Then add your potatoes followed by the crème fraîche. Season the crème fraîche with salt and pepper.

  7. Cut the Reblochon cheese down the middle so you have 2 thin circles of cheese. If you don’t feel comfortable doing this, cut the cheese into rectangular slices.

  8. Place the cheese onto of the potato/crème fraîche layer and put into the oven. Cook for 15 minutes or until the cheese is melted and nicely browned. Serve and eat immediately!

FAQ: Tartiflette

Can Tartiflette Be Made in Advance?

Yes! It’s a perfect dish to cook each component in advance to then assemble 15 minutes before you’re ready to eat. Simply follow steps 1 – 4 and then place the bacon-onion mixture and cooked and peeled potatoes in the fridge in a sealed container. When you’re ready to eat start again from step 5.

What Do You Serve it With?

Tartiflette is heavy so you won’t want to serve it with too much! I love to serve with French cornichons (pickles) and a simple green salad dressed with a French vinaigrette.

Can It Be Reheated?

Yes it’s great reheated in the microwave or oven. If you reheat it in the microwave you will loose the crunchy cheese top but then, you will eat a lot faster!

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