Tartiflette
Creamy French tartiflette with Reblochon, lardons and sliced potatoes, baked until golden — perfect for cosy nights in.
Tartiflette is the addictive alpine gratin from Savoy — all gooey Reblochon, cream, lardons and soft potato. It’s the sort of dish that makes mittens redundant: hearty, indulgent and ideal for chilly evenings.
Make it for a relaxed supper with a simple green salad and a crisp white wine. It looks fancier than the effort involved, which is always a beautiful trick in the kitchen.
Ingredients
- 1.2 kg floury potatoes
- 450 g Reblochon cheese
- 200 g smoked bacon lardons
- 2 brown onion — medium
- 2 garlic cloves — crushed
- 150 ml dry white wine
- 150 ml double cream
- 15 ml olive oil
- 15 g unsalted butter
- sea salt — to taste
- black pepper — freshly ground, to taste
- 15 g fresh parsley — chopped, to garnish
Equipment
- large saucepan
- large frying pan
- 20 x 30 cm baking dish
- colander
Instructions
Preheat the oven to 200°C fan/220°C conventional. Grease a 20 x 30 cm baking dish with half the butter.
Peel the potatoes and slice into 5 mm-thick rounds. Place in a large saucepan, cover with cold water, season with a pinch of sea salt and bring to the boil. Reduce to a simmer and cook until just tender when pierced with a knife, about 15 minutes. Drain thoroughly in a colander.
While the potatoes cook, heat the olive oil and remaining butter in a large frying pan over a medium hob. Add the smoked bacon lardons and fry until they begin to brown and release fat, about 4–5 minutes. Add the sliced brown onion and continue to cook until the onion is soft and lightly caramelised, about 5–6 minutes. Stir in the crushed garlic for the last minute and season with black pepper.
Pour in the dry white wine and turn the heat up slightly. Let it bubble and reduce by about half (approximately 4–5 minutes) so the alcohol cooks off. Stir in the double cream, check seasoning and simmer for 1–2 minutes to marry the flavours.
Assemble the tartiflette in the prepared dish: lay half the potato slices in an even layer, season lightly, spoon over half the bacon–onion–cream mixture. Repeat with the remaining potatoes and bacon mixture. Press down gently so there are no large gaps.
Cut the Reblochon cheese in half horizontally (so you have two rounds) and place the halves rind-side up on top of the assembled potatoes. Bake in the preheated oven until the cheese is melted and the top is bubbling and golden, about 25 minutes.
Remove from the oven and leave to rest for 10 minutes. Scatter over the chopped fresh parsley, check seasoning and serve straight from the dish.
Tips
- Choose floury potatoes (Maris Piper or King Edward) — they break down slightly and marry with the cream for the best texture.
- Don’t skip reducing the wine — it deepens the flavour and keeps the casserole from becoming watery.
- If Reblochon is unavailable, use a ripe, washed-rind cheese such as Brie (see substitutions). Expect a milder finish.
- Assemble while the potatoes are still warm so they absorb the cream mixture more evenly.
- Leftovers reheat well in a low oven (160°C fan/180°C conventional) for 15–20 minutes; avoid the microwave to keep texture.
Substitutions
Reblochon cheese → Brie or Camembert of similar weight (450 g)
Noticeably differentsmoked bacon lardons → streaky pancetta, same quantity (200 g)
Stays closedouble cream → crème fraîche, same quantity (150 ml)
Stays closefloury potatoes → waxy potatoes (e.g. new potatoes), same quantity (1200 g)
Noticeably different
Nutrition
Per serving · estimated
- 1000
- Calories
- 38 g
- Protein
- 65 g
- Carbs
- 65 g
- Fat
- 6 g
- Fibre
- 5 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I make tartiflette ahead?
Yes — assemble up to the baking stage, cover and refrigerate overnight. Add an extra 5–10 minutes to the oven time from cold.
Is Reblochon essential?
Reblochon gives the authentic washed-rind flavour and texture. If you can’t find it, Brie or Camembert will work but the taste will be milder.
Can I freeze tartiflette?
You can freeze the baked tartiflette, but texture will change. Cool completely, wrap tightly and freeze up to 2 months; defrost overnight and reheat in a moderate oven until piping hot.
How do I make it vegetarian?
Use smoked mushrooms or smoked tofu in place of the bacon to keep a smoky note; the dish will be meat-free but richer in mushroom flavour.
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