Tartiflette Recipe

This tartiflette recipe is the classic, hero dish of French Alpine cuisine. It’s a hearty gratin made from Reblochon cheese, potatoes and bacon. It’s uncomplicated, honest and incredibly tasty. In this post, I’ll show you how to make this traditional dish from the French Alps via my failproof method; guaranteed to succeed!

Before we dive into the recipe, here’s a fun bit of food trivia for you: despite how timeless it feels, Tartiflette isn’t actually a centuries-old tradition! It only became a household name in the 1980s.

In the 80s, Reblochon producers promoted this specific recipe as a clever way to boost cheese sales. But don’t worry; it still has deep roots. It was inspired by a much older, traditional dish called péla, a rustic potato and cheese stew that was originally cooked in a pan right over an open fire. So, while the name might be ‘modern,’ the soul of the dish is as authentic as it gets!

What is Tartiflette?

Tartiflette is a rich French alpine casserole made with sliced potatoes, bacon (lardons), onions, and cream.

It’s traditionally topped with melted Reblochon, which gives it that irresistibly gooey, savory finish. The dish comes from the Savoy region of France and is pure cold-weather comfort food.

👉 Recipe card

Which Cheese is Used for Tartiflette?

The heart of a real tartiflette is the Reblochon, a creamy cheese from the French Alps. It has a nutty aroma and melts perfectly. Here are two things to pay attention to when selecting Reblochon:

• AOP seal: It guarantees the traditional origin and quality from the region.
• Fermier vs. Fruitier: A Reblochon Fermier (recognizable by the green seal) is produced directly on the farm and often tastes stronger. The Reblochon Fruitier (red seal) comes from dairies and is somewhat milder.

My tip: If you can’t find Reblochon or are looking for a change, you can replace it with Brie, Camembert or even raclette cheese (we call it racliflette 😉)!

Other Ingredients for the Original Recipe

In addition to the right cheese, a few details determine whether your tartiflette tastes like the original from the Savoy Alps. Here is my selection for the best result:

• Potatoes: Make sure you choose firm, waxy varieties (such as Yukon Gold or Yellow Fin). They retain their structure in the oven and don’t turn to mush when they combine with the melting cheese and cream.
• Onions: I usually use 2 to 3 large yellow onions. It’s never too much, they reduce greatly when sautéed slowly and give the dish a wonderful, natural sweetness.
• Bacon (lardons): It tastes most authentic with smoked pork breast, which you cut into rough cubes yourself. The packaged fine strips of bacon from the supermarket are often too salty and lose too much water when fried.
• Cream (crème): I use liquid cream (at least 30% fat) for the perfect binding. It makes the gratin wonderfully creamy without making it too heavy.
• Wine: For me, a dash of dry white wine is simply a must add to my tartiflette recipe. It dissolves the drippings from the bacon and onions and adds a subtle acidity. I’ll give you a few tips below the recipe card!

My 3 Tips for the Perfect Tartiflette Recipe

To make sure your tartiflette not only tastes good, but also like in a chalet in the Alps, here are my three most important tips for you:

1. Be patient when sauteeing: Give the onions and bacon time in the pan. The onions should caramelize until golden brown. This gives the dish a natural sweetness that harmonizes perfectly with the strong cheese.
2. The right layering: Layer the potatoes, bacon and onions in two batches. This ensures that the mixture is distributed everywhere and not just on top of the gratin.
3. Crust on top: Cut the Reblochon horizontally and place the halves on the potatoes with the rind facing upwards. This allows the creamy center to melt directly into the potatoes.

Which Wines Pair Well with this Tartiflette Recipe?

With a dish as hearty as tartiflette, you need a wine that can stand up to the strong cheese, but at the same time brings a nice freshness.

My recommendations are:

• White wine (classic): The best choice is a dry white wine from the same region as the cheese. An Apremont or Roussette de Savoie harmonizes perfectly with the nutty Reblochon. Alternatively, a dry Riesling or Pinot Gris will also go well.
• Red wine (alternative): If you prefer to drink red wine, go for a variety with little tannins and lots of fruit, such as a Mondeuse from Savoy or a light Pinot Noir (Pinot Noir).

My tip: It’s best to use the same wine for cooking that you’ll be serving with your meal later.

What Do you Serve with a Tartiflette?

As the tartiflette is a very rich dish, I recommend side dishes that bring a little freshness and lightness to the plate:

• Green salad: an absolute must! A crunchy green salad with a strong vinaigrette (lots of mustard and vinegar) cuts through the fattiness of the cheese perfectly.
• Charcuterie: In the Alps, it is often served with a selection of dried ham, salami or Viande des Grisons (Grisons Dried Beef).
• Cornichons: The fine acidity of the gherkins goes perfectly with the melted Reblochon.

Can I Reheat Leftover Tartiflette?

Yes, you can absolutely reheat leftover tartiflette, and it’s just as comforting the next day. Warm it in the oven at 160 to 170°C/325–340°F until heated through so the potatoes stay tender and the cheese melts beautifully again.

For a quick option, microwave in short bursts, but cover it to keep it from drying out.

FAQ about Tartiflette

Discover more French classics

If you like this tartiflette, you will love these traditional recipes from French cuisine:

• Boeuf Bourguignon
• Croque Monsieur
• Coq au vin
• Dauphinois potato gratin
• French veal stew
• Leek with vinaigrette