Tartiflette

This Tartiflette recipe features a base of sliced potatoes, topped with crispy bacon, creamy Reblochon cheese, and sautéed onions. Perfect for a special occasion or a savory treat, this Tartiflette is the ultimate way to enjoy the taste of French cuisine in a unique and satisfying way.

This mountain dish is also perfect following a day out and about in the snow where most are craving a hearty, but comforting dish which is exactly what Tartiflette delivers on.

Ingredients and substitutions for the best Tartiflette

• Potatoes: Maris Piper was used here, though any all rounder potato such as Desiree, Eureka or Russet would work here. Anything that gets soft enough, but holds together when boiled.
• Bacon: Back bacon was used as it has the most 'meat' and least fat, but you do you, use whatever bacon you want.
• Onion: A large shallot or small onion works perfectly in adding depth, savoriness and complimenting the rest of the Tartiflette.
• White wine: Chardonney or Sauvignon Blanc are perfect dry wines that add a depth of flavor to the bacon and onion. If you prefer, you can substitute with vegetable stock and cook as per instructions.
• Cheese: Reblochon is the most traditional cheese used in this dish, though, it can be either hard to source or incredibly expensive outside of Europe so the most cost effective or best option for creating Tartiflette is to replace in equal measure with Brie cheese.

See recipe card for quantities.

How to make Tartiflette:

Potatoes: Cook your potatoes on medium high heat with a lid ajar, until they are easily pierced with a knife.

Drain and cool: Remove, drain and set aside to cool.

1

Cook the bacon: Toss the bacon into a heavy pan and cook until golden.

2

Onion: Add the onions, stirring until browned.

3

Wine time: Pour in the wine, simmering until the wine has evaporated.

4

Stir: Remove from the heat and stir in the cubed potatoes.

5

Halve and repeat: Spoon half the potatoes into your baking dish and lay half the cheese on top

6

Bake: Bake until golden.

Serve up: Whilst hot and enjoy.

FAQ's for the best Tartiflette

More potato dishes you'll love

Herb Mashed Potatoes

Potato Bread

Irish Potato Soup

Tartiflette

Sylvie Taylor

This Tartiflette recipe includes layers of cubed potatoes wrapped in melty cheese alongside bacon for a real hearty Winter bake that has minimal ingredients and comes together with little effort.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course, Side Dish

Cuisine French

Servings 6

Calories 592 kcal

Ingredients

  

1x2x3x

• 1 kilo / 2 pounds potatoes peeled
• 225 grams ½ pound bacon diced
• 1 small onion quartered and thinly sliced
• 177 milliliters / ¾ cup dry white wine Sauvignon Blanc or Chardonnay
• 450 grams / 1 pound Reblochon cheese see notes for alternatives, sliced

Instructions

 

• Fill a large pot with enough water to cover your potatoes on medium high heat and cook, with a lid ajar, until they are easily pierced with a knife, approximately 15 minutes.
• Remove and drain, setting aside to cool until the potatoes are cool enough to handle and cut into cubes. Set aside.
• Preheat your oven to 180C/350F.
• Meanwhile, place a heavy frying pan on medium low heat with a drizzle of olive oil.
• Toss the bacon into the pan and cook until golden, approximately 5 minutes.
• Add the onions, stirring until browned, approximately 2 minutes.
• Pour in the wine and return the bacon to the pan, simmering until the wine has evaporated, approximately 5 minutes.
• Remove from the heat and stir in the cubed potatoes.
• Spoon half the potatoes into your baking dish, spreading out evenly.
• Lay half the sliced reblochon cheese on top.
• Repeat with the remaining potatoes and cheese.
• Place in the oven and bake until golden, approximately 20 minutes.
• Remove and serve up immediately.
• Enjoy!

Video

Notes

• Potatoes: Maris Piper was used here, though any all rounder potato such as Desiree, Eureka or Russet would work here. Anything that gets soft enough, but holds together when boiled.
• Bacon: Back bacon was used as it has the most 'meat' and least fat, but you do you, use whatever bacon you want.
• White wine: Chardonney or Sauvignon Blanc are perfect dry wines that add a depth of flavor to the bacon and onion. If you prefer, you can substitute with vegetable stock and cook as per instructions.
• Alternative for Reblochon: The best and easiest substitute for those who cannot source Reblochon is Brie cheese in equal measure. In fact, the flavor of this cheese is incredibly similar, though Reblochon is far more fragrent during cooking. This website helps in regards to suggesting other replacements.

Adapted from Food and Wine magazine (Anthony Bourdain recipe)

Nutrition

Calories: 592kcal

Keyword dinner, fall dish, winter dish

Tried this recipe?Let us know how it was!