Tartiflette
Savoie potato bake: sliced potatoes, smoked lardons and onion softened in white wine, topped with a whole reblochon split in half and baked until it runs.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 20 min
- Cook
- 50 min
- Rest
- 5 min
- Total
- 1 hr 15 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- A bit special$16–28 USD · indicative, not a store price
About
Tartiflette is potatoes, bacon, onion and a whole reblochon. The potatoes are boiled in their skins, peeled and sliced, then layered with lardons and onions fried together and deglazed with a splash of dry Savoie white. A full reblochon, cut in half horizontally, goes on top rind side up, and the dish bakes until the cheese has melted down into everything and the rind is blistered. Some cooks add a spoon of crème fraîche; it softens the dish and is not needed if the cheese is ripe. Serve it with a green salad in a sharp dressing and nothing else on the plate.
What you'll need
10 ingredients. Tap each one once it's out on the bench.
Ingredients
- Potato, waxy, such as Charlotte, scrubbed1 kg
Choose one
Reblochon, a whole cheese, ripe1- Bacon lardon, smoked200 g
- Onion, sliced2 medium
- Dry white wine, a Savoie white such as Apremont, or any dry white100 ml
- Butter15 g
- Garlic, halved, for rubbing the dish1 clove
- Crème fraîche (optional)44 ml
- Black pepper2½ ml
- Salt, for the potato water; the cheese and bacon bring the rest4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Boil the potatoes in their skins in salted water for 20 to 25 minutes, until a knife goes in with a little resistance. Drain, let them cool enough to handle, then peel and slice 1 cm thick.
30 min
Step 2
Heat the oven to 200°C. Fry the lardons in a dry frying pan over medium heat until the fat runs, about 5 minutes. Add the butter and onions and cook 10 minutes until soft and light gold. Pour in the wine and let it bubble for a minute.
16 min
Step 3
Rub a baking dish about 25 cm across with the cut garlic. Layer in half the potatoes, then half the onion and lardon mixture with its juices, and pepper. Repeat. Spoon over the crème fraîche if using.
5 min
Step 4
Scrape the rind of the reblochon lightly with a knife, but leave it on. Cut the cheese in half horizontally into two discs and lay them on top, rind side up. Cut them again if needed to cover the dish.
2 min
Step 5
Bake for 20 to 25 minutes, until the cheese has melted down through the potatoes and the rind is golden and blistered. Rest 5 minutes and serve with a green salad.
25 min200°C
Nutrition
Per serving · estimate
- Calories
- 749 kcal
- Protein
- 42.3 g
- Carbs
- 50.5 g
- Fat
- 41.1 g
- Saturated fat
- 24.8 g
- Fibre
- 6.8 g
- Sugar
- 5.4 g
- Sodium
- 1128 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 11 November.
Substitutions
Reblochon → Taleggio, or a pasteurised Savoie washed-rind cheese sold as Fromage de Savoie
Taleggio melts the same way and has a similar mild, nutty rind. Raclette works too but is saltier and more stringy.
Tips
- Waxy potatoes hold their slices. Floury ones collapse into mash under the cheese.
- A sharp mustard vinaigrette on the salad is not optional in spirit. The dish needs the acid next to it.
History & culture
It is ski-resort food first. Every restaurant in Megève, Chamonix and the Aravis valleys has it on the board, served in the baking dish to share after a day on the slopes. At home in Savoie it is a winter supper. It is heavy by design and comes with white wine, cured ham and gherkins, and not much afterwards.
Tartiflette is newer than it looks. The reblochon trade body promoted it in the 1980s to sell more cheese, building on older Savoie dishes of potatoes and onions baked with cheese, such as péla. The name comes from tartifles, the Savoyard word for potatoes. It caught on so well that most visitors assume it is centuries old.
Traditional — Reblochon de Savoie is a raw-milk cheese and cannot be sold in some countries, including the United States. A pasteurised Savoie washed-rind cheese, or Taleggio, gives the closest result. Crème fraîche is a common household addition, not part of the original promoted recipe.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tartiflette take?
1 hr 15 min all in — 20 min prep, 50 min cook, 5 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Frying pan, Chef's knife, Oven.
How much salt do I put in?
The recipe lists Salt at 1 tsp (for the potato water; the cheese and bacon bring the rest).
What can I use instead?
Reblochon → Taleggio, or a pasteurised Savoie washed-rind cheese sold as Fromage de Savoie. Taleggio melts the same way and has a similar mild, nutty rind. Raclette works too but is saltier and more stringy.
Any tips from this recipe?
Waxy potatoes hold their slices. Floury ones collapse into mash under the cheese. A sharp mustard vinaigrette on the salad is not optional in spirit. The dish needs the acid next to it.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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