Tartiflette Recipe: Food for Keeping Warm in Winter

If you are an expat living in beautiful France, you may have tasted or heard of Tartiflette and other traditional seasonal dishes such as Pot-au-Feu, Bouillabaisse, Cassoulet, or Boeuf Bourguignon. 

You’ll also appreciate the importance of cheese and the incredible variety of French cheeses to discover and taste.

Tartiflette is a comforting dish from the picturesque Haute-Savoie region. Perfect for a cosy winter meal with family or friends, this recipe serves five people and combines the earthy flavours of potatoes with the savoury notes of bacon and the richness of creamy Reblochon cheese. 

If you can’t buy it at your local store or supermarché, here’s how you can bring a taste of the Alps to your table:

Ingredients

• 300 g potatoes per person (approximately 1.5 kg total)
• 3 large onions
• 250 g lardons or chunky bacon pieces
• 1 Reblochon cheese
• 200 g crème fraîche

Cooking Instructions

Boil the Potatoes: Start by cooking the potatoes in their skins in boiling water until they are tender. This usually takes about 20-25 minutes, depending on the size of the potatoes.

Peel and Cool: Once the potatoes are cooked, peel them while they are still warm. This makes the peeling process easier. Then, set them aside to cool.

Sauté the Onions: In a large frying pan, sauté the onions over medium heat for about 5 minutes. The goal is to soften them without browning.

Add the Lardons: Add the lardons or bacon pieces to the onions and continue cooking for another 15 minutes. This lets the flavours meld, and the bacon render its fat.

Slice the Potatoes: Cut the cooled potatoes into thin rounds. Cut them thin enough to cook evenly in the oven, but not so thin that they fall apart.

Sauté the Potatoes: In a second frying pan, sauté the potato rounds in a small amount of duck fat or oil until they are slightly browned. This step adds a lovely crispiness to the potatoes.

Assemble the Tartiflette

• First Layer: In an oven-proof dish, layer the sautéed potatoes.
• Onion and Bacon Mix: Spread the onion-and-lardons mixture evenly over the potatoes.
• Second Layer: Add the remaining potatoes on top of the onion mix.

Add the Cheese: Slice the Reblochon cheese and arrange the slices evenly over the top layer of potatoes.

Top with Crème Fraîche: Spoon the crème fraîche over the cheese, spreading it gently to create a creamy topping.

Bake: Place the dish in a preheated oven at 220°C (425°F) and bake for 40 minutes. The cheese should be melted and bubbly, with a golden brown top.

Serving Suggestions

Tartiflette is a classic hearty dish that pairs nicely with a crisp green salad and a glass of white wine from the Savoie region.

Enjoy it with friends and family for a satisfying winter meal that captures the essence of French living and cuisine.


Bon Appétit!