This easy French Tartiflette recipe is a one-dish wonder: tender potatoes, golden onions, smoky bacon and white wine, all blanketed by a wheel of melted cheese. Perfect for a ski-night dinner, a holiday table or a cozy weeknight, it’s Alpine comfort food at its bubbling best.
Audrey’s note
When I told my husband Marc that I was finally sharing my beloved, tried-and-tested traditional Tartiflette recipe on the blog, he immediately went, “Oh, yes!” – only to hesitate a second later: “But wait… how are non-French readers going to find Reblochon cheese?”
A traditional Tartiflette is made with a whole wheel of Reblochon, a soft, unpasteurized Alpine cheese that melts beautifully into the potatoes and bacon, creating the most heavenly, creamy sauce. And yes, Reblochon can be tricky to find outside of France. But you don’t need to go on a cheese-hunting expedition to make a delicious Tartiflette!
I’ve tested this recipe with several different cheese options, and I’m very happy with the results. That’s why I feel perfectly comfortable sharing it here on the blog. I explain below which cheeses work best and what you can use if Reblochon isn’t available where you live.
If you love creamy, cheesy, bacony dishes, this recipe is for you. It’s incredibly rich and delicious – basically like Potato Dauphinoise on steroids, and oh my goodness, is it good! It’s wonderfully simple to make, comes together fairly quickly, and is just the kind of comforting dish that’s perfect for feeding the whole family during the colder months.
Bon appétit!
What is Tartiflette?
Tartiflette is the ultimate French mountain comfort food. It comes from Savoie, in the French Alps, and is a bubbling dish of sliced potatoes, smoky bacon (lardons), caramelized onions and white wine, all crowned with a whole wheel of Reblochon cheese that melts into a rich, creamy sauce.
It’s a surprisingly young dish. The name comes from tartifles, the Savoyard word for potatoes, and the modern recipe was popularized in the 1980s to promote Reblochon. But it draws on much older Alpine traditions of combining potatoes, cheese and cured pork to survive long mountain winters. Today it’s a staple of ski chalets and Christmas tables all over France.
Ingredients you need for Tartiflette
You only need a handful of simple ingredients for a real Tartiflette:
- Potatoes. Choose waxy or all-purpose varieties like Yukon Gold or Charlotte. They hold their shape while soaking up all that creamy sauce.
- Bacon (or lardons). Traditional Tartiflette uses smoky French lardons. Thick-cut smoked bacon sliced into matchsticks is the easiest substitute.
- Onions. Slowly cooked in the bacon fat until soft and golden, they add sweetness and balance the richness.
- Dry white wine. It brings acidity and depth. A Savoie white is ideal, but any dry, crisp white works. I recommend Sauvignon Blanc or Pinot Blanc. Don’t reach for cooking wine, but you shouldn’t necessarily reach for the a pricy bottle either.
- Garlic. Just a halved clove rubbed on the dish for a subtle aroma.
- Nutmeg, black pepper and salt. A pinch of freshly grated nutmeg is the little detail that makes it taste authentically French.
- Reblochon. This is the star of the dish! A soft, washed-rind Alpine cheese that melts into a creamy, nutty sauce. Can’t find it? Taleggio is my favorite substitute (see below).
What If I Can’t Find Reblochon?
Raw-milk Reblochon can’t be sold in many countries, though some shops carry a pasteurized version, so it’s worth asking your cheesemonger. If not, here’s what works, from best to good:
- Taleggio: this is my top pick! It’s a washed-rind Italian cheese with the same gentle funk and melting character.
- Raclette: it melts beautifully and has that Alpine flavor. Use it in slices in place of the rind-up wheel.
- Ripe Camembert or Brie: easy to find and creamy, but they have a milder taste.
- Port Salut or Morbier: gentle, melty options if you’re limited to a supermarket.
Always keep the rind on. It’s where much of Reblochon’s flavor comes from.
How to Make Tartiflette: Quick Step-by-Step
Here is a quick step-by-step instruction for how to make tartiflette. You can find the whole, detailed recipe with instructions and timing in the recipe card below.
Step 1: Par-boil the potatoes. Cook peeled, cut potatoes in salted water for 8 to 10 minutes, until just tender. Drain well.
Step 2: Cook the bacon and onion. Sauté the bacon matchsticks until golden, add onions and cook until soft and golden. Season with salt, pepper and nutmeg.
Step 3: Deglaze with wine. Pour in the white wine and let it reduce, scraping up the flavorful bits.
Step 4: Assemble the dish. Rub a baking dish with the halved garlic, layer the potatoes and onion + bacon mixture.
Step 5 : Top with cheese. Slice the Reblochon cheese in half horizontally and place it on top of the dish, rind side up.
Step 6: Bake until bubbling. Bake at 200°C (400°F) for 20 to 25 minutes until golden and melted.
What to serve Tartiflette with?
Tartiflette is very rich, so I recommend you keep the sides light, fresh and sharp:
- A crisp green salad with a French vinaigrette. This is the classic pairing and cuts through the cream and cheese.
- Cornichons and pickled onions, the traditional Alpine counterpoint.
- A dry white wine from Savoie (Apremont or Roussette) or an Alsace Pinot Blanc. A light red like Gamay also works.
My tips for the best Tartiflette
- Don’t overcook the potatoes in the first step. Slightly firm is perfect, as they will continue to cook and soften in the oven later.
- Choose waxy potatoes, like Charlotte or Yukon gold. You want them to keep their shape as they cook. Floury varieties like Russets fall apart.
- Use good bacon. Smoked French lardons are traditional. Thick-cut smoked bacon is the best substitute.
- Don’t skip the nutmeg or the garlic rub. They’re subtle but make it taste authentically French.
- Serve immediately. Tartiflette is at its gooiest straight out of the oven.
Make ahead: Assemble up to step 6 without the cheese, cover and refrigerate for up to 24 hours. Add the cheese just before baking and add 5 to 10 minutes to the time. Leftovers keep 3 days in the fridge. Reheat covered at 180°C (350°F) for about 15 minutes.
Frequently Asked Questions
Is Tartiflette the same as gratin dauphinois?
Not quite. Both are creamy French potato bakes, but Gratin Dauphinois (sometimes refered to as Dauphinoises Poatoes) uses cream and no cheese, while Tartiflette gets its creaminess from melted cheese. A Tartiflette is also richer, made with bacon, onions and wine.
Can I make Tartiflette without wine?
Yes, you can replace the wine with chicken stock. In the case, I’d also add a squeeze of lemon juice for acidity.
What does Reblochon taste like?
Good question! Reblochon cheese is mild, nutty, creamy and slightly fruity, with a soft, washed rind and a hint of barnyard funk.
Where can I buy Reblochon?
Try a good cheese shop, specialty grocers or online cheese retailers. Ask for a pasteurized version if raw-milk cheese isn’t available where you live.
Can I freeze Tartiflette?
I don’t recommend freezing this dish. The potatoes turn grainy and the cheese loses its texture. But you can keep leftovers in the fridge for up to 3 days.
