🇫🇷 France · Food
Tartiflette: Hearty Savoyard Potato, Bacon, and Reblochon Gratin
By eatmundo · July 6, 2026
Hailing from the French Alps, Tartiflette is a comforting and robust gratin, perfect for cold weather. Layers of sliced potatoes, savory lardons (bacon), caramelized onions, garlic, and white wine are baked under a generous blanket of melted Reblochon cheese, creating an irresistibly rich and satisfying dish.
Ingredients
check them off as you prepareHow to Make It
- 1
Pre-cook potatoes: Peel and slice 1kg potatoes (e.g., Maris Piper or Yukon Gold) into 0.5cm thick rounds. Boil them in salted water for about 8-10 minutes, until just tender but still firm – they should not be mushy. Drain thoroughly and set aside.
- 2
Sauté aromatics and lardons: In a large skillet, melt 20g unsalted butter over medium heat. Add 200g lardons (smoked bacon cubes) and cook until crispy, about 5-7 minutes. Remove lardons with a slotted spoon, leaving rendered fat in the pan. Add 1 large onion, finely sliced, and cook until softened and golden, about 8-10 minutes. Stir in 2 cloves of garlic, minced, and cook for 1 minute until fragrant.
- 3
Deglaze and combine: Return the cooked lardons to the skillet with the onions and garlic. Pour in 100ml dry white wine (like Savoie or dry Vermouth) and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly for 2-3 minutes. Remove from heat and stir in 100ml heavy cream and a good pinch of freshly ground black pepper.
- 4
Prepare the cheese: Preheat your oven to 200°C (400°F). Slice a whole 450g Reblochon cheese horizontally through the middle, creating two halves. Keep the rind on – it's essential for flavor and texture!
- 5
Assemble the gratin: Lightly grease a large gratin dish (approx. 25x30cm). Spread half of the pre-cooked potato slices evenly on the bottom. Cover with half of the lardon, onion, garlic, and cream mixture. Place one half of the Reblochon cheese, rind-side up, on top.
- 6
Layer and bake: Repeat with the remaining potatoes and the rest of the lardon mixture. Top with the second half of the Reblochon cheese, again rind-side up. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbling, golden brown, and delightfully gooey.
- 7
Rest and serve: Let the Tartiflette rest for 5-10 minutes after removing from the oven; this allows it to set slightly and makes serving easier. Serve hot, traditionally with a green salad and cornichons to cut through the richness.
Frequently Asked Questions
What type of potatoes should I use for Tartiflette, and do they need to be pre-cooked?+
Floury or waxy potatoes like Russets or Yukon Golds work best for their texture. Slice them thinly and par-boil or steam them until just tender, as they'll continue to cook in the oven.
I can't find Reblochon cheese. What's a good substitute for Tartiflette?+
For a similar creamy, nutty flavor and melting quality, try using Fontina, Gruyère, or even a good quality Camembert. Ensure the substitute cheese has a good rind that can be baked for an authentic look.
What kind of bacon is traditionally used in Tartiflette, and how should it be prepared?+
Traditional Tartiflette uses 'lardons fumés,' which are small, thick-cut cubes of smoked pork belly or bacon. Fry them until crispy before adding to the dish to render their fat and develop flavor.
At what temperature and for how long should Tartiflette be baked, and how do I know it's ready?+
Bake Tartiflette at around 200°C (390°F) for 25-30 minutes, or until the potatoes are completely tender and the Reblochon cheese on top is melted, bubbly, and beautifully golden brown.
Mundo Match
Dishes across the world that share Tartiflette: Hearty Savoyard Potato, Bacon, and Reblochon Gratin's core ingredients.
