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Best French Tartiflette

Best French Tartiflette

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  • Author: Jake
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Comfort Food
  • Method: Baking, Stovetop
  • Cuisine: French, Savoyard
  • Diet: Gluten Free

Description

Tartiflette is a traditional French dish from the Savoy region, known for its creamy, cheesy, and indulgent layers. This recipe combines crispy potatoes, savory bacon, and rich Reblochon cheese to create a heartwarming dish that’s perfect for colder days or a holiday feast. It’s easy to make, yet packed with flavors that will transport you straight to the French Alps.


Ingredients

Units Scale
  • 2 lbs (900g) potatoes, peeled and sliced
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 4 oz (115g) lardons or bacon, diced
  • 1/2 cup (120ml) dry white wine
  • 1/2 cup (120ml) chicken or vegetable broth
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • Salt and pepper, to taste
  • 8 oz (225g) Reblochon cheese, cut into small pieces (or Brie as an alternative)
  • 1/4 cup (60ml) heavy cream (optional, for extra creaminess)

Instructions

  1. Prepare the Potatoes:
    Preheat the oven to 375°F (190°C). Boil the sliced potatoes in salted water for 10-12 minutes, or until they are just tender. Drain and set aside.
  2. Cook the Bacon and Onion:
    In a large skillet, heat the olive oil over medium heat. Add the diced bacon or lardons and cook until crispy, about 5 minutes. Add the sliced onion and cook for another 4-5 minutes, until the onions are soft and golden.
  3. Add the Liquids:
    Pour in the white wine and broth, scraping the bottom of the pan to release any browned bits. Add the garlic and thyme, then simmer for 3-4 minutes until the liquid reduces slightly. Season with salt and pepper to taste.
  4. Assemble the Tartiflette:
    In a large oven-safe dish, layer the boiled potatoes, then top with the bacon-onion mixture. If using, drizzle with heavy cream for added richness. Scatter the Reblochon cheese pieces evenly on top of the mixture.
  5. Bake the Tartiflette:
    Cover the dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 15-20 minutes, until the cheese is melted and bubbly, and the top is golden brown.
  6. Serve:
    Let the Tartiflette rest for a few minutes before serving. Garnish with extra thyme or fresh parsley if desired.

Notes

  • Reblochon cheese is essential for an authentic Tartiflette, but if you can’t find it, Brie or Camembert can be used as alternatives.
  • If you want a richer dish, add an extra layer of cheese between the potato layers.
  • Tartiflette can be prepared ahead of time. After assembling, cover and refrigerate for up to 24 hours, then bake as instructed.

Nutrition

  • Serving Size: 1 portion
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 50mg