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.
Why you'll love this
Creamy and carby
The creaminess coating the potatoes alongside the bacon makes this really hearty dish! It will definitely fill you up!
Thanks to this dish only having a few ingredients, the overall dish doesn't require too much effort, beyond a little stirring when you're cooking the bacon and onion.
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.
Equipment needed to make a batch
Pot: A heavy pot is best to cook the potatoes.
Heavy based frying pan: A heavy based frying pan or skillet is bet to not only cook the bacon and onion with the wine, but also big enough to stir the potatoes together before placing into your baking dish.
Baking dish: A medium baking dish will be perfect for baking your Tartiflette in.
FAQ's for the best Tartiflette
What cheese can I use instead of reblochon for tartiflette?
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 for Reblochon.
When should you eat tartiflette?
Tartiflette and particularly, reblochon the cheese used in Tartiflette, come from the mountainous region of France. This is perfect for cold winter nights or after a day of particular strenuous winter sport as the high amount of carbs will fill you right up.
More potato dishes you'll love
How to make Tartiflette:
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.
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.
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)
1 pound / 450 grams Reblochon cheese (see FAQ's for alternatives), sliced
- 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.
Adapted from Food and Wine magazine (Anthony Bourdain recipe)
- Calories: 592 calories per serve
Keywords: winter, dinner, sides