Recipe: Tartiflette


This classic Alpine French dish is straight off the ski slopes. It's cheesy, warming, rich and packed with potatoes which makes it the ultimate comfort food for a cold autumn or winter's day. The reblochon cheese used gives a unique taste so it's important to get hold of it for this recipe if you can. Thanks to our friend Charles from Fast, Good Cuisine for the recipe!


  • 2 kg potatoes
  • 1 reblochons cheese
  • 4 onions
  • 100 ml white wine
  • 150 ml double cream
  • 250 g smoked bacon lardons
Prepare the Oven & Potatoes

Step 1

Prepare The Oven & Potatoes

Preheat oven to 190 ° C Cook the potatoes in water for 20 minutes, then peel them and cut into slices.

Cook the Onions and Bacon

Step 2

Cook The Onions And Bacon

Slice the onions and sauté in a little butter. Add the smoked bacon and leave on a fairly gentle heat stirring regularly for ten minutes.

Assemble the Tartiflettte

Step 3

Assemble The Tartiflettte

Prepare a baking dish by generously rubbing the bottom of the dish with a clove of garlic. Arrange the dish in three layers: cover the bottom of the dish with half the potatoes, then add the onion and bacon mixture, finally add the rest of the potatoes. Pour over the white wine and cream. Season with a generous amount of pepper and a little salt.


Step 4


Scrape the reblochon, cut it in half in thickness and place them (crust side up) on top of the potatoes. Bake for about 20 minutes. To get the perfect crust it can be good to put the oven on rotating heat + grill.


Step 5


Serve at the table and let everyone dig in! Serves 4

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