Tartiflette is an awesome wintery dish from the Savoie region in France. The original recipe requires a reblochon cheese. Since we go skiing in the Savoie once a year, I usually make one tartiflette a year because I like to bring a reblochon home with me. However, instead of a reblochon you could also use a brie or camembert, but I’ve never tried that myself so I can only guarantee the awesomeness that is the tartiflette made with a reblochon.

And what a treat it is! It’s basically potatoes, onions, and bacon, mixed with a whole lot of cheese. Did I mention it’s quite rich? It’s very rich. Many calories will be had, but dude!!! So worth it.

What you’ll need:


1 kg potatoes

3 onions

1 shallot

1 reblochon cheese (or a brie or camembert or something else)

125 gr bacon cubes

1 clove of garlic (2 if you really like the stuff)

1 dl cream

2 dl dry, white wine






What to do:


Preheat your oven! 200 degrees Celcius! Or 400 Fahrenheit 🙂


Start by peeling the potatoes and cutting them into slices (not too thin!). Once this is done, boil the potatoes until they are not quite ready, so 10 – 12 minutes or so, they can be a bit hard still as they will continue cooking for a bit in the oven later.

While your potatoes are cooking, dice the onions and shallot.

Heat up some butter in a frying pan, and fry the onions and shallot until they are nice and glazed. Add the bacon cubes and fry those along for a bit. It should look something like this:

bacon & onion mixture

Add 1 dl of wine to this, simmer for 2 minutes, then turn off your stove.

Make a tasty mixture by putting together the cream, 1 dl of wine, diced/pressed garlic, and cut up chives. This mixture should look somewhat like this:

cream garlic wine chives mixture


Now this is where the fun begins!

A tartiflette is a bit like a lasagna, in the way that we use layers. You have 5 things to work with, namely:

  • the onion/bacon mixture
  • the potatoes
  • the cream/wine/chives mixture
  • the CHEESE!
  • salt and pepper

I’ve put everything I needed on a table (make sure your relochon is sliced):

ready to start layering the tartiflette

So, have a greased oven dish ready, and layer like this:

We do two layers, so start with half of the onion/bacon mixture. Put the first half of the potatoes on top of that (neatly, mind you), and add pepper generously, and a bit of salt. Cover the potatoes with half of the reblochon, and spoon half of the cream/wine/chives mixture on top of that.

Helpful layering pictures:


Add the second layer the same way as the first, (don’t forget your salt and pepper) you should end with a layer of cheese covered in cream/chives/wine mixture.

Ready to go into the oven!

before oven tartiflette close-up

Place this mountain of cheesy goodness into the preheated oven at 200 Celcius (400 Fahrenheit), and bake it for 30 minutes.

After that, well…




This dish is pretty tasty with a fresh iceberg salad, or just on its own because YUM!


This is a nice before/after picture I took:

before - after

I hope you enjoyed this recipe, I won’t ask about the dish because I already know it’s awesome, and it’s pretty hard to screw up.


Please leave a comment if you liked this! Tips are also welcome 🙂