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Tartiflette
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.
Questions about this dish
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.
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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.