Tartiflette is one of those dishes that instantly puts you in a winter mood. Creamy, warming, and exactly the kind of comfort food you crave on a cold day. Originally from the Haute-Savoie region of France, it’s just as delicious served at home with a crisp green salad on the side.
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Eve’s Tip
What I love about tartiflette is how little effort it takes to make something so full of flavor. It always reminds me of ski vacations: long days outdoors, rosy cheeks from the cold, and a wonderfully comforting casserole waiting for dinner. Reblochon gives it that signature creamy French flavor.
Extra tip: Serve this chocolate lava cake for dessert! It’s the perfect way to finish the meal.
Tartiflette Recipe
A classic tartiflette is all about rich, comforting flavors: bacon, onion, garlic, thyme, and, of course, Reblochon cheese. The cheese melts beautifully, creating a creamy, golden layer on top. Can’t find Reblochon? Camembert or Brie makes a good substitute.
White wine adds another layer of flavor, giving this dish its classic French character. The wine cooks down as you prepare the filling and bake the casserole. If you prefer to avoid alcohol, you can use chicken broth instead.
Love French classics? You’ll probably enjoy my quiche Lorraine, too. And for more potato inspiration, take a look at my potato gratin.
Recipe Ingredients
- Slightly starchy potatoes: These become soft and creamy as they cook. Waxy potatoes also work, but they hold their shape better and give the dish a firmer texture.
- Bacon: Adds a savory flavor. Plant-based bacon is an alternative.
- Onions: Thinly sliced onions add a little sweetness as they cook.
- Garlic: Gives the dish a rich, savory flavor.
- Thyme: Adds a warm, herbal note. You can also use dried thyme.
- White wine: Adds depth of flavor. Substitute chicken broth if you prefer to cook without alcohol.
- Crème fraîche: Makes the sauce rich and creamy.
- Reblochon: The traditional cheese used for tartiflette. Camembert or Brie can be used instead.
Making Tartiflette
Making tartiflette is surprisingly easy. First, cook the potatoes until almost tender. Cook the bacon, then sauté the onions, garlic, and thyme in the rendered fat until fragrant. Deglaze the pan with white wine and stir in the crème fraîche.
Arrange two layers of potatoes and the bacon-onion mixture in a baking dish, then top with slices of cheese.
Once it’s in the oven, the Reblochon melts into a creamy, golden topping. Serve right away – tartiflette is at its best when hot.
How To Make Tartiflette
Step 1 – Boil the potatoes
Peel the potatoes and cook them in a pot of water until almost tender.
Step 2 – Fry the bacon
Heat a skillet over medium heat and cook the bacon until the fat has rendered. Add the onions, garlic, and thyme.
Step 3 – Add wine to onions and bacon
Deglaze the pan with the white wine, then stir in the crème fraîche.
Step 4 – Build the casserole
Layer the potatoes and bacon-onion mixture in a baking dish, then top with sliced Reblochon. Bake until golden brown.
FAQ Tartiflette Recipe
What is tartiflette?
Tartiflette is a French potato casserole from the Haute-Savoie region. It combines potatoes, bacon, onions, and Reblochon cheese for a rich, comforting dish.
What can I use instead of Reblochon?
Camembert or Brie works well as a substitute. Both melt nicely and give the casserole a creamy topping, although the flavor will be different from traditional Reblochon.
Should I remove the rind from the cheese?
No, you can leave the rind on Reblochon, Camembert, or Brie. It’s edible and adds flavor to the topping.
What potatoes are best for a tartiflette recipe?
Yukon Gold potatoes are a good choice. They become tender and creamy while holding their shape well enough for layering. Avoid overcooking them before assembling the casserole, they should be almost tender rather than falling apart.
Can I make tartiflette without wine?
Yes! Replace the white wine with the same amount of chicken or vegetable broth. If you like, add a small splash of lemon juice for a little acidity.
Ingredients
- 1 kg slightly starchy potatoes (peeled)
- 250 gram bacon (diced)
- 2 onions (thinly sliced into rings)
- 3 cloves garlic
- 2 sprigs fresh thyme
- 100 ml white wine
- 200 gram crème fraîche
- 250 gram Reblochon cheese
- Butter (for greasing)
- Salt and black pepper (to taste)
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 400°F (200°C) using a conventional oven setting.
- Place the potatoes in a large pot of water with a pinch of salt. Bring to a boil and cook for about 15-20 minutes, until almost tender. Drain and let cool.
- Meanwhile, cook the bacon in a skillet until the fat has rendered. Add the onions, press the garlic cloves into the pan, and add the thyme sprigs.
- Cook until the onions soften and the mixture becomes fragrant.
- Deglaze the pan with the white wine, then add the crème fraîche. Heat over medium heat, stirring until the crème fraîche has melted into the sauce. Season with salt and black pepper.
- Grease a baking dish with a little butter. Cut the potatoes into slices about ¼ inch (½ cm) thick and arrange half of them in the dish.
- Spread half of the bacon-onion mixture over the potatoes. Repeat with the remaining potatoes and bacon-onion mixture.
- Thinly slice the Reblochon and arrange it over the top.
- Bake for about 20–25 minutes, until golden brown. Serve immediately and enjoy!
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