Learn how to make authentic French tartiflettes at home with this easy recipe! Filled with creamy Reblochon cheese, tender potatoes, smoky bacon, and caramelized onions, this Alpine classic is the ultimate comfort food – perfect for cozy dinners and special gatherings.
Yields: 6-8 servings
Prep time: 25 minutes
Cook time: 45-55 minutes
Ingredients:
- 1.5 kg (about 3.3 lbs) firm potatoes (such as Charlotte, Russet, or Yukon Gold)
- 200 g (about 7 oz) smoked bacon lardons (or diced smoked bacon)
- 2 large onions, thinly sliced
- 2 cloves garlic, minced (optional)
- 150 ml (about 2/3 cup) dry white wine (such as Savoie or Pinot Blanc)
- 200 ml (about 4/5 cup) heavy cream (35% fat)
- 1 whole Reblochon cheese (about 450-500g / 1 lb), cut in half horizontally
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper, to taste
Equipment:
- Large pot
- Large frying pan or skillet
- Oven-safe dish (around 30×20 cm or 12×8 inches)
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Potatoes
- Wash the potatoes thoroughly. You can either peel them or leave the skin on (it adds texture and nutrients). Cut them into roughly 1-inch cubes.
- Place the cubed potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook for about 10-15 minutes, or until they are just slightly tender but still firm in the center. You don’t want them to be fully cooked.
- Drain the potatoes well and set them aside.
Step 2: Cook the Bacon and Onions
- Heat the olive oil or butter in a large frying pan or skillet over medium heat. Add the bacon lardons (or diced bacon) and cook until they are crispy and golden brown.
- Remove the bacon from the pan with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add the sliced onions to the pan with the bacon fat. Cook over medium-low heat, stirring occasionally, until they are soft, translucent, and lightly golden brown (this will take about 10-15 minutes).
- If using, add the minced garlic to the pan during the last minute of cooking the onions and stir until fragrant. Be careful not to burn the garlic.
Step 3: Deglaze the Pan
- Pour the white wine into the pan with the onions and garlic. Bring to a gentle simmer and scrape the bottom of the pan to loosen any browned bits (this adds flavor). Cook for a few minutes until the wine has reduced slightly.
Step 4: Assemble the Tartiflette
- Preheat your oven to 200°C (400°F).
- In the oven-safe dish, arrange a layer of the partially cooked potato cubes. Season lightly with salt and pepper.
- Spread half of the cooked onion mixture evenly over the potatoes.
- Sprinkle half of the crispy bacon lardons over the onions.
- Arrange the remaining potato cubes on top. Season again with salt and pepper.
- Spread the remaining onion mixture over the top layer of potatoes.
- Sprinkle the remaining bacon lardons over the onions.
- Pour the heavy cream evenly over the entire dish.
- Place the two halves of the Reblochon cheese, rind-side up, on top of the cream. If you prefer, you can slice the Reblochon into thicker pieces and arrange them to cover the surface.
Step 5: Bake the Tartiflette
- Place the dish in the preheated oven and bake for 25-35 minutes, or until the potatoes are tender and the Reblochon cheese is melted, bubbly, and golden brown.
Step 6: Rest and Serve
- Remove the Tartiflette from the oven and let it rest for about 5-10 minutes before serving. This allows the flavors to meld together and makes it easier to serve.
Serving Suggestions:
- Tartiflette is a rich dish, so it’s often served with a simple green salad to provide a refreshing contrast.
- A crusty baguette or some pickled cornichons (small pickles) also make great accompaniments.
- Enjoy with the same dry white wine used in the recipe or a light-bodied red wine like Gamay.
Enjoy your delicious homemade French Tartiflette!
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