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Tartiflette is a rustic French gratin that combines creamy potatoes, crispy bacon, caramelized onions, and the distinctive nutty richness of reblochon cheese. Born in the Savoyard Alps, this dish has become a beloved winter comfort food across France and beyond. It’s deeply satisfying, cooks in a single baking dish, and tastes even better as a leftover.
What is tartiflette?
Tartiflette is a traditional Savoyard gratin that layers sliced potatoes with bacon, onions, and sliced or grated reblochon cheese, then bakes until golden and bubbly. The result is creamy, cheese-forward, and utterly indulgent. It’s a mountain-lodge staple in French ski resorts, served as a main course or hearty side dish.
Why you’ll love it
- Rich, cheesy, and deeply satisfying—one pan feeds a family with minimal effort
- The combination of crispy bacon, caramelized onions, and melted reblochon creates complexity that tastes restaurant-quality
- Makes excellent leftovers; flavors deepen as it sits, and it reheats beautifully
Ingredients (serves 4)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Waxy potatoes (e.g., Yukon Gold), thinly sliced | 1 kg (2.2 lb) | Produce section; firm varieties prevent sogginess |
| Bacon or lardons, chopped | 200 g (7 oz) | Meat counter; or use pancetta |
| Yellow onions, thinly sliced | 3 medium | Produce section |
| Reblochon cheese (whole wheel or wedge) | 400 g (14 oz) | Specialty cheese shop or online; cut in half horizontally for layering |
| Butter | 30 g (2 tbsp) | Dairy aisle |
| Garlic, minced | 2 cloves | Fresh produce |
| Dry white wine | 125 ml (0.5 cup) | Wine section; or use vegetable broth |
| Whole milk or cream | 250 ml (1 cup) | Dairy aisle |
| Salt, black pepper, nutmeg | To taste | Pantry staples |
Allergens: Dairy (reblochon, cream); pork (bacon, lardons). Bacon must be cooked fully through; no undercooked or undercooked portions.
How to make it
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Prep the bacon and onions: Cut the bacon or lardons into small pieces. Heat a large skillet over medium heat, add the bacon, and cook for 5–7 minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside on paper towels. Pour off most of the fat, leaving about 2 tbsp in the pan.
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Caramelize the onions: Add the sliced onions to the same skillet and cook over medium heat for 12–15 minutes, stirring occasionally, until soft and deeply golden. Add the minced garlic in the final minute. Season with a pinch of salt and pepper, then set aside.
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Layer the gratin: Preheat the oven to 200℃ (400℉). Butter a 9×13 inch (23×33 cm) baking dish or similar. Arrange a layer of sliced potatoes on the bottom, overlapping slightly. Scatter one-third of the cooked bacon and one-third of the caramelized onions over the potatoes. Repeat with two more layers, ending with potatoes on top.
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Add liquid and cheese: Pour the white wine and milk evenly over the layers. Season with salt, pepper, and a light grating of nutmeg. Arrange the reblochon halves (skin side up) on top, pressing gently so they nestle into the potatoes.
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Bake: Place in the preheated oven and bake for 30–35 minutes, until the potatoes are tender when pierced with a fork, the cheese is melted and bubbling, and the top is golden brown. If the cheese browns too quickly, tent loosely with foil.
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Rest and serve: Remove from the oven and let rest for 5 minutes before serving. Serve warm, scooping through all layers so each portion includes potatoes, cheese, bacon, and onions.
Tips for success
- Slice the potatoes evenly: Use a mandoline or sharp knife to slice potatoes uniformly so they cook at the same rate. Aim for about 3 mm (⅛ inch) thick.
- Don’t skip caramelizing the onions: The deep sweetness of caramelized onions is essential; rushing this step loses flavor. Take the full 12–15 minutes.
- Use waxy potatoes: Waxy varieties like Yukon Gold or Charlotte hold their shape better than starchy potatoes and create a creamier texture.
- Season as you layer: Don’t wait until the end to season; a pinch of salt and pepper in each layer distributes flavor evenly.
- Let the reblochon soften: If your reblochon is cold, leave it at room temperature for 15 minutes before slicing so it melts more smoothly into the gratin.
Variations / Storage
- Vegetarian tartiflette: Omit the bacon and lardons; add crispy-fried shallots or toasted breadcrumbs for texture.
- With mushrooms: Layer sautéed mushrooms (porcini, cremini, or oyster) between the potatoes for earthiness.
- Lighter version: Replace half the cream with vegetable or chicken broth to reduce richness.
- Add ham: Substitute diced ham for bacon, or use both for extra savory depth.
- Storage: Cover and refrigerate leftovers in an airtight container and enjoy within 3 days — storage life varies with conditions. Reheat gently in a 160℃ (320℉) oven for 15–20 minutes until warmed through; the dish may become slightly softer on the second day but remains delicious.
FAQ
Q. Can I use a different cheese?
A. Reblochon is traditional because of its low melting point and creamy, nutty flavor. In a pinch, substitute Raclette or a mild Emmental, though the result will taste different. Avoid hard cheeses like Gruyère alone, which don’t melt as smoothly.
Q. Do I need to parboil the potatoes first?
A. No; raw sliced potatoes cook perfectly in the time it takes the cheese to melt and the gratin to set. Parboiling can make them mushy.
Q. What if I can’t find reblochon cheese?
A. Reblochon has a distinctive creamy, nutty flavor, but you can order it online from specialty cheese retailers. For a substitute, use Raclette or even a creamy Brie, though the authentic flavor will differ.
Q. Can I make this ahead?
A. Yes—assemble the gratin up to 8 hours ahead, cover, and refrigerate. Bake just before serving; add 5–10 extra minutes to the baking time if starting from cold.
Q. Why is my tartiflette watery?
A. Potatoes release moisture as they cook. If the gratin seems soupy, drain excess liquid before serving, or bake a few minutes longer. Using drier waxy potatoes and not overcrowding the dish also helps.
