- View
Picture yourself in a cosy chalet nestled high in the French Alps, snow falling gently outside whilst inside, a bubbling casserole of potatoes, cheese, and bacon fills the air with intoxicating aromas. This is the world of tartiflette, a dish born from mountain traditions.
Tartiflette speaks to something primal about comfort food. It takes humble ingredients and transforms them into something that warms you from the inside out, the kind of meal that makes you understand why people have gathered around shared tables for centuries.
This Savoyard speciality has become a winter staple across France, yet its origins are surprisingly recent. What seems like ancient mountain wisdom is actually a clever invention from the 1980s, though it draws on genuine Alpine culinary heritage.
The dish embodies everything appealing about French regional cooking: quality local ingredients, straightforward preparation, and flavours that speak clearly without pretension. It’s peasant food elevated to something truly special through careful technique and proper components.
Want to dive deeper into French Cuisine? Don’t miss our post on 21 Traditional French Foods to Try
What Is Tartiflette?
Tartiflette is a baked casserole that layers sliced potatoes with lardons, onions, and white wine, all crowned with a generous blanket of melting Reblochon cheese. The whole affair gets baked until the cheese melts into every crevice and the top turns golden.
The foundation is always potato, typically a waxy variety that holds its shape during cooking rather than falling apart into mush. These get parboiled first, then sliced into rounds that create the structure for everything else to nestle into.
Lardons, those little batons of bacon, add a smoky, salty punch that balances the creamy richness of the cheese. They’re usually fried until their fat renders and their edges crisp, creating pockets of intense flavour throughout the dish.
Onions contribute sweetness and depth, softened in the bacon fat until translucent and tender. A splash of white wine adds acidity and helps create moisture that prevents the casserole from drying out during its time in the oven.
But the real star is Reblochon, a soft, washed rind cheese from the Savoie region. It melts into an impossibly creamy blanket that binds everything together, its funky, earthy flavour permeating each layer beneath.
Ingredients and Taste
The ingredient list reads like a love letter to Alpine simplicity. You need waxy potatoes such as Charlotte or Desirée, which maintain their texture when cooked. Lardons or thick cut bacon provide the meat element, though some recipes use pancetta.
Onions, usually white or yellow varieties, add aromatic sweetness. Dry white wine, preferably something you’d actually drink, contributes brightness. A whole Reblochon cheese sits at the heart of the dish, though you can substitute with similar washed rind cheeses.
Butter or bacon fat greases the baking dish. Fresh thyme or other herbs sometimes make an appearance, though purists argue the dish needs no such additions. Salt and pepper round things out, though go easy on the salt given the bacon and cheese bring plenty.
Tasting tartiflette is an exercise in textural and flavour contrast. The potatoes offer substance, their starchy softness soaking up all the rich, savoury elements around them. They become almost custard-like where they meet the cheese.
The lardons provide bursts of smoky, porky intensity, their crispy edges adding textural interest against the general creaminess. The cheese itself is the revelation for many first-timers, funky and pungent in the best possible way.
Reblochon has that characteristic washed-rind tang, earthy and complex without being overwhelming. When melted, it becomes silky and luxurious, coating your palate with rich, dairy goodness that somehow never feels too heavy despite its obvious indulgence.
The wine and onions weave through everything, adding subtle sweetness and acidity that prevent the dish from becoming one dimensional. Each forkful delivers layers of flavour, from the first hit of molten cheese to the satisfying bite of potato and bacon.
A Taste of History
Despite its rustic appearance and mountain pedigree, tartiflette is a relative newcomer to French cuisine. The dish was invented in the 1980s by the Syndicat Interprofessionnel du Reblochon, essentially a marketing board promoting Reblochon cheese.
They created the recipe to boost sales of their cheese, drawing inspiration from a traditional Savoyard dish called péla. This older preparation involved potatoes and cheese cooked in a special long handled pan over an open fire by shepherds in mountain pastures.
The name “tartiflette” itself comes from “tartifla”, a Savoyard word for potato. By connecting their modern creation to genuine Alpine traditions, the cheese makers gave tartiflette an air of authenticity that helped it gain rapid acceptance across France.
The timing proved perfect. The 1980s saw growing interest in French regional cuisines and a revival of traditional ingredients. Tartiflette fitted beautifully into this cultural moment, offering comfort and authenticity that appealed to both tourists and locals.
Ski resorts in the Alps adopted the dish enthusiastically, serving it to hungry skiers who’d spent the day on the slopes. It became synonymous with après-ski culture, that magical time when you shed your gear and settle in for warming food and drink.
Within a decade, tartiflette had spread far beyond its Alpine birthplace. Restaurants throughout France added it to their menus, and home cooks embraced it as a reliable crowd pleaser for winter gatherings and casual dinner parties.
Today, whilst food historians acknowledge its manufactured origins, tartiflette has earned its place in the French culinary canon. It demonstrates how new traditions can take root when they tap into genuine cultural values and deliver real pleasure.
How to Make Tartiflette (Potato and Cheese Casserole)
Tartiflette is a comforting dish from the French Alps, featuring tender potatoes layered with smoky bacon, caramelised onions, and melted Reblochon cheese. It’s indulgent, rustic, and perfect for a cold evening. The key is balancing creaminess with a touch of crispness on top. See the recipe card at the bottom for printable directions
Ingredients
- 1 kg waxy potatoes (such as Charlotte or Yukon Gold), peeled and sliced ½ cm thick
- 200 g smoked bacon lardons
- 1 large onion, finely sliced
- 2 garlic cloves, minced
- 200 ml dry white wine (such as Savoy or Chardonnay)
- 150 ml double cream
- 1 whole Reblochon cheese (about 450 g), halved horizontally
- 15 g unsalted butter
- Salt and freshly ground black pepper, to taste
Cooking Instructions
Step 1: Prepare the potatoes
To begin, place the sliced potatoes in a large saucepan of salted water. Bring to the boil and cook for 8–10 minutes until just tender but not falling apart. Drain well and set aside to cool slightly. This ensures the potatoes hold their shape during baking.
Step 2: Cook the bacon and onions
In a large frying pan, melt the butter over medium heat. Add the bacon lardons and cook until golden and crisp. Stir in the sliced onion and cook for 8–10 minutes until soft and caramelised. Add the minced garlic for the final minute, taking care not to let it burn.
Step 3: Deglaze with wine
Pour in the white wine and stir to loosen any browned bits from the pan. Let it simmer for about 3–4 minutes until the liquid has reduced by half. This step enhances depth and introduces a subtle tang that balances the richness of the dish.
Step 4: Combine the mixture
Remove the pan from the heat. Add the cooked potatoes to the bacon and onion mixture, tossing gently to coat them evenly. Season well with salt and pepper. Be mindful not to over salt, as the cheese and bacon will contribute their own savoury notes.
Step 5: Layer the dish
Preheat the oven to 200°C (180°C fan). Spoon half of the potato mixture into a buttered ovenproof dish. Spread evenly, then pour over half the cream. Place half of the Reblochon, cut side down, on top. Repeat the layering with the remaining potatoes, cream, and cheese.
Step 6: Bake until bubbling
Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese has melted completely and the top is bubbling and golden. For a slightly crisp surface, switch to the grill for the final 2–3 minutes.
Step 7: Rest before serving
Once baked, allow the Tartiflette to rest for about 5 minutes before serving. This short resting time allows the cheese and cream to settle, creating a cohesive and velvety texture.
Step 8: Serve and enjoy
Serve hot, ideally with a crisp green salad or cornichons to cut through the richness. Tartiflette pairs beautifully with a chilled glass of dry white wine from Savoie.
Variations and Substitutions
- Cheese: If Reblochon is unavailable, use a similar melting cheese such as Brie de Meaux, Raclette, or Taleggio.
- Wine free option: Substitute wine with chicken or vegetable stock for a non-alcoholic version.
- Vegetarian version: Replace bacon with sautéed mushrooms or caramelised leeks for a rich but meat free variation.
- Cream substitute: Crème fraîche can replace double cream for a slightly tangier flavour.
Cooking Tips for Perfect Tartiflette
- Choose waxy potatoes to prevent the casserole from turning mushy.
- Slice the potatoes evenly for consistent cooking.
- Use good quality Reblochon for authentic Alpine flavour and texture.
- Do not skip resting time; it allows the cheese to firm slightly for easier serving.
- For extra depth, rub a cut garlic clove over the dish before layering the ingredients.
How to Store and Reheat
Storage
Tartiflette keeps reasonably well, though like any cheese-based dish, it’s never quite the same as when freshly baked. Allow any leftovers to cool to room temperature before storing, which prevents condensation from making everything soggy.
Transfer portions to an airtight container and refrigerate within two hours of cooking. Properly stored, tartiflette will keep for three to four days. The potatoes may absorb more moisture and the cheese will firm up considerably, but the flavours deepen overnight.
You can freeze tartiflette for up to two months, though the texture of the potatoes will change somewhat upon thawing. Wrap portions tightly in cling film, then place in a freezer bag. Defrost in the refrigerator overnight before reheating.
Reheating
The oven delivers the best results for reheating tartiflette. Preheat to 180°C and transfer your portion to an oven safe dish. Cover loosely with foil to prevent the top from burning before the centre heats through, about 20 to 25 minutes.
Remove the foil for the last five minutes if you want to re-crisp the cheese on top. Add a splash of milk or cream if the mixture seems dry, as refrigeration can make the potatoes absorb liquid and the cheese become less fluid.
A microwave works in a pinch, though expect the texture to suffer. Heat in short bursts of one to two minutes, stirring between intervals to distribute heat evenly. The cheese may separate slightly and the potatoes can become rubbery, but the flavours remain good.
For smaller portions, a covered frying pan over low heat works surprisingly well. Add a tablespoon of water or wine to create steam, cover, and heat gently for about 10 minutes. This method helps maintain moisture whilst warming everything through evenly.
Tartiflette (Potato and Cheese Casserole)
Ingredients
- 1 kg waxy potatoes such as Charlotte or Yukon Gold, peeled and sliced ½ cm thick
- 200 g smoked bacon lardons
- 1 large onion finely sliced
- 2 garlic cloves minced
- 200 ml dry white wine such as Savoy or Chardonnay
- 150 ml double cream
- 1 whole Reblochon cheese about 450 g, halved horizontally
- 15 g unsalted butter
- Salt and freshly ground black pepper to taste
Instructions
- To begin, place the sliced potatoes in a large saucepan of salted water. Bring to the boil and cook for 8–10 minutes until just tender but not falling apart. Drain well and set aside to cool slightly. This ensures the potatoes hold their shape during baking.
- In a large frying pan, melt the butter over medium heat. Add the bacon lardons and cook until golden and crisp. Stir in the sliced onion and cook for 8–10 minutes until soft and caramelised. Add the minced garlic for the final minute, taking care not to let it burn.
- Pour in the white wine and stir to loosen any browned bits from the pan. Let it simmer for about 3–4 minutes until the liquid has reduced by half. This step enhances depth and introduces a subtle tang that balances the richness of the dish.
- Remove the pan from the heat. Add the cooked potatoes to the bacon and onion mixture, tossing gently to coat them evenly. Season well with salt and pepper. Be mindful not to over salt, as the cheese and bacon will contribute their own savoury notes.
- Preheat the oven to 200°C (180°C fan). Spoon half of the potato mixture into a buttered ovenproof dish. Spread evenly, then pour over half the cream. Place half of the Reblochon, cut side down, on top. Repeat the layering with the remaining potatoes, cream, and cheese.
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese has melted completely and the top is bubbling and golden. For a slightly crisp surface, switch to the grill for the final 2–3 minutes.
- Once baked, allow the Tartiflette to rest for about 5 minutes before serving. This short resting time allows the cheese and cream to settle, creating a cohesive and velvety texture.
- Serve hot, ideally with a crisp green salad or cornichons to cut through the richness. Tartiflette pairs beautifully with a chilled glass of dry white wine from Savoie.
