If you’ve ever skied in the French Alps, you’ve most likely ran into the culinary miracle that is Tartiflette. The fusion of potatoes, cheese, and bacon makes it close to the ultimate comfort food, perfect for warming up on a winter’s day or indulging in after an energetic day spent on the slopes. It’s crazy good, and crazy rich.
Tartiflette’s origins are from the scenic Savoy region of South Eastern France, and the term “tartiflette” stems from the Savoyard dialect word “tartiflâ,” which refers to the potato, which for rather obvious reasons is the primary ingredient. It is a potato gratin, after all.
Although the roots of tartiflette can be traced to the early 1900s, the contemporary version of the dish rose to fame in the 1980s when Reblochon cheese manufacturers claimed itself as the main ingredient in tartiflette to increase their sales. Reblochon is a velvety, soft cheese with a washed rind, and it has a very specific taste that gives the potato gratin a flavor that oozes of umami and cheesy-nuttiness.
Outside of Reblochon cheese, the essential components of tartiflette are potatoes, onions, bacon or lardons, white wine, and cream. Some recipes incorporate garlic, thyme, or nutmeg but not all. Traditionally, it’s made in a casserole or ovenproof dish, with layers of potatoes, cheese, and bacon, culminating in a warm, melty goodness.
It is one of the most decadent potato dishes you can ever make.
How to Make Tartiflette
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 6 servings
Calories per serving: 750 calories
Ingredients
2.5 lbs floury potatoes (such as Yukon Gold), very finely sliced
0.5 lbs unsmoked bacon lardons, finely chopped
Knob of butter
2 onions, finely sliced
2 garlic cloves, crushed
¾ lbs Reblochon cheese, cut into long strips
½ quart heavy cream
? cup dry white wine
Sea salt and black pepper
Charcuterie, cornichons, and green salad for serving
Step by Step Guide
Drop the sliced potatoes into a large pan of boiling water and cook for 3 minutes. Drain and spread out on kitchen paper to steam dry until cool enough to handle.
Set a large frying pan over medium-high heat and fry the bacon lardons, tossing occasionally, until crisp. Remove and drain on kitchen paper, leaving the fat in the pan. Add the butter and turn the heat to low. Add the onions and cook, stirring occasionally, for 10 minutes until softened and lightly golden. Add the garlic and cook for 2 minutes more. Turn off the heat and stir in the bacon.
Heat the oven to 340°F. Arrange a generous layer of potatoes in a 2-liter gratin dish. Scatter some of the bacon and onion mixture over the potatoes, then lay some cheese strips on top. Pour over some of the cream and wine, and season well with black pepper and a little salt. Repeat the layers until everything is used up. The top layer should be potatoes covered with cream. Sprinkle with a little sea salt.
Bake for 1 hour 20-30 minutes until golden and crisp on top with the cream bubbling through. Remove from the oven and let rest for 10 minutes before serving.
Serve with charcuterie, cornichons, and a dressed green salad.
Recipe Notes
Reblochon is essential to this dish. If you absolutely can’t find it, use a soft, washed-rind cheese like Taleggio or Fontina, but the flavor won’t be quite the same.
Slicing the potatoes very thinly is important. Use a mandoline if you have one for even slices that cook uniformly.
The potatoes only need 3 minutes of boiling. They’ll finish cooking in the oven and absorb the cream.
Don’t skimp on the resting time after baking. It helps the dish set and makes serving much easier.
Tartiflette is traditionally made in individual portions in small gratin dishes, which looks impressive if you’re serving guests.
Leftovers reheat surprisingly well. Add a splash of cream before reheating in a 325°F oven.
This dish pairs beautifully with a crisp white wine from Savoie, such as Apremont or Roussette.
Tartiflette au Reblochon: The French Alpine Potato Gratin
Total Time: 1 hour 40 minutes
Yield: Serves 4-6 1x
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Description
Tartiflette is an ultra-decadent French Alpine dish – layers of potatoes, bacon, onions, and Reblochon cheese, all bound together with cream and white wine. Delicious.
Ingredients
Units
- 2.5 lbs floury potatoes (such as Yukon Gold), very finely sliced
- 0.5 lbs unsmoked bacon lardons, finely chopped
- Knob of butter
- 2 onions, finely sliced
- 2 garlic cloves, crushed
- 3/4 lbs Reblochon cheese, cut into long strips
- 1/2 quart heavy cream
- 1/3 cup dry white wine
- Sea salt and black pepper
- Charcuterie, cornichons, and green salad for serving
Instructions
Drop the sliced potatoes into a large pan of boiling water and cook for 3 minutes. Drain and spread out on kitchen paper to steam dry until cool enough to handle.
Set a large frying pan over medium-high heat and fry the bacon lardons, tossing occasionally, until crisp. Remove and drain on kitchen paper, leaving the fat in the pan. Add the butter and turn the heat to low. Add the onions and cook, stirring occasionally, for 10 minutes until softened and lightly golden. Add the garlic and cook for 2 minutes more. Turn off the heat and stir in the bacon.
Heat the oven to 340°F. Arrange a generous layer of potatoes in a 2-liter gratin dish. Scatter some of the bacon and onion mixture over the potatoes, then lay some cheese strips on top. Pour over some of the cream and wine, and season well with black pepper and a little salt. Repeat the layers until everything is used up. The top layer should be potatoes covered with cream. Sprinkle with a little sea salt.
Bake for 1 hour 20-30 minutes until golden and crisp on top with the cream bubbling through. Remove from the oven and let rest for 10 minutes before serving.
Serve with charcuterie, cornichons, and a dressed green salad.
Notes
Reblochon is essential to this dish. If you absolutely can’t find it, use a soft, washed-rind cheese like Taleggio or Fontina, but the flavor won’t be quite the same.
Slicing the potatoes very thinly is important. Use a mandoline if you have one for even slices that cook uniformly.
The potatoes only need 3 minutes of boiling. They’ll finish cooking in the oven and absorb the cream.
Don’t skimp on the resting time after baking. It helps the dish set and makes serving much easier.
Tartiflette is traditionally made in individual portions in small gratin dishes, which looks impressive if you’re serving guests.
Leftovers reheat surprisingly well. Add a splash of cream before reheating in a 325°F oven.
This dish pairs beautifully with a crisp white wine from Savoie, such as Apremont or Roussette.
- Prep Time: 20 min
- Cook Time: 80 min
Category: Main Course
Method: Oven Baking
Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 750
If you liked this, you are going to love these favorite potato recipes:
Miso and Roasted Garlic Mashed Potatoes
Rustic Hungarian Potatoes: Tócsi
The Crispiest Smashed Potatoes
Greek Lemon Potatoes: Patates Lemonates
Brunede Kartofler – Danish Caramelized Christmas Potatoes
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