Tartiflette Recipe

So the first time you catch the scent of tartiflette bubbling away in the oven – there’s something about it, truly. Like burning wood and snow outside, and dinner just a little too late but worth waiting for… It’s not delicate, not subtle either. Just warmth and hunger and something golden and melty happening under that crust. The smell alone – onions softening with bacon, potatoes going buttery – it’s got a kind of quiet magic, like someone lighting a fire without you noticing. And it’s simple too, everything it is right there on the plate, no tricks. Just layers and comfort.

Why You’ll Crave It

• It’s unapologetically indulgent – melty, creamy, savory, salty, rich…
• Perfect for cold evenings when the couch is calling and you need food that hugs back
• Such a beautiful way to use potatoes (they really shine here)
• Even picky eaters can’t resist that bubbling cheese crust
• Pairs like a dream with good wine, crusty bread, and conversation

The first time I made this, I accidentally browned the onions a little too long – and honestly? It made it even better.

What You’ll Need

• 1 kg potatoes: firm waxy ones (like Charlotte or Yukon Gold) are best, peeled and sliced not too thick
• 500 g Reblochon cheese: soft-ripened, pungent, the star of the show – try to find the real deal with rind on
• 200 ml thick cream: double cream works best, cold from the fridge
• 150 g lardons or good bacon: thick and smoky, chopped into bitey little pieces
• 2 medium onions: peeled and thinly sliced, not too sharp (yellow or sweet onions are great)
• 1 garlic clove: just one, minced very fine (not optional in my opinion)
• Salt and pepper: just enough – taste as you go
• A pinch of nutmeg (optional): it’s subtle but adds a touch of roundness

Easy How-To

Step 1: Boil the potatoes, but just barely

Peel and slice them – maybe ½ cm thick, not paper-thin. Gently boil in salted water until they’re tender but not falling apart – about 10-15 minutes maybe. You want them still holding their shape. Drain, cool just a bit so they don’t turn mushy in the dish.

Step 2: Cook the bacon and onions

While the potatoes do their thing, you can get a big skillet going with the bacon. Let it sizzle and crisp – then toss in the onions and garlic. Keep stirring… They should get soft and a little golden, not too brown unless you like it extra rich.

Step 3: Ready your reblochon

This is the part I love. Slice the cheese in half horizontally, right through the middle, rind and all. No need to trim – the rind gives flavor. The smell here wakes up the dog. It’s strong, but in a good-for-you way.

Step 4: Layer everything

Grab a gratin dish (something ovenproof, not too deep). Make a layer of sliced potatoes first, then spoon on some of the onion-bacon mix. A bit of cream, salt, and pepper lightly sprinkled. Then another potato layer… and keep going till it’s full. Press gently with a spoon.

Step 5: Top with that glorious cheese

Place the reblochon halves on top, rind side up, cut side pressed into the potatoes. It’ll melt down like a dream. Pour the rest of the cream over gently.

Step 6: Bake until bubbly

Into the oven it goes – 200°C (392°F), around 25 minutes. You’re looking for bubbling edges, golden top, maybe a few toasty spots. The smell will tell you when it’s almost there…

Step 7: Breathe. And serve

Let it sit just a moment before cutting in – five minutes, maybe. It stays hot forever so no rush. A big spoonful lands on a plate like home.

Good to Know

• If your kitchen smells outrageously intense mid-bake… that’s the cheese. Totally normal. (And trust me, it mellows out)
• This dish demands nothing more complicated than a simple salad – bitter greens with mustard vinaigrette works like a charm
• Feels rustic and elegant at the same time – think Alpine ski lodge with candles

Serving Ideas

• With a crisp green salad and a bright white wine – something like a dry Savoie or simple Chardonnay
• Next day, with a fried egg on top (not traditional, just delicious)
• Serve in smaller ramekins for a sort of individual dinner party charm

Top Tricks

• Use a mandolin for slicing the potatoes if you have one – it saves time and keeps everything beautifully even
• If you’re using substitute cheese like Camembert, try to get one that’s ripe – hard, underaged cheese just won’t melt right

Frequently Asked Questions

Can I make tartiflette ahead of time?

Yes – you can assemble the whole thing and keep it in the fridge, unbaked, for up to 24 hours. When ready, just bake as usual (may need an extra 5-10 minutes to heat through).

What if I can’t find Reblochon?

No worries. Raclette is the next best thing, but Camembert or Brie also work – just make sure it’s soft and ripe. Even washed rind cheeses like Taleggio can surprise you here.

Does the rind have to stay on the cheese?

You absolutely keep it on. That’s part of the deep flavor and the texture magic too. It softens in the oven and gives a nice gentle funk that’s… sort of the whole point.

Can I make a vegetarian version?

Absolutely – just leave out the lardons and maybe add some sautéed mushrooms or caramelized shallots instead. It won’t be traditional, but it’ll still be deeply satisfying.

Is tartiflette with Reblochon very strong in flavor?

It smells bolder than it tastes. The Reblochon melts into this creamy, nutty sauce that’s not overpowering. It’s rich, yes – but not overwhelming if balanced with something fresh on the side.