Authentic French Tartiflette (Alpine Potato & Cheese Bake)
This authentic French tartiflette from the Savoy region of the Alps combines tender potatoes, smoky bacon lardons, caramelized onions, and creamy Reblochon cheese baked to golden perfection. The ultimate après-ski comfort food, it's rich, warming, and irresistibly cheesy.
Equipment
- Large pot
- Skillet or frying pan
- Oven-safe baking dish or cast-iron skillet
- Slotted Spoon
- Sharp Knife
Ingredients
- 1 kg (2.2 lbs) waxy potatoes (Yukon Gold, Charlotte, or fingerlings)
- 200 g (7 oz) bacon lardons or thick-cut bacon, diced
- 1 large onion, thinly sliced
- 1 whole (450 g / 1 lb) Reblochon cheese, halved horizontally
- 1/4 cup (60 ml) dry white wine (optional)
- 1/4 cup (60 ml) heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs (optional, for boiling potatoes)
- Pinch of nutmeg (optional)
- Butter, for greasing dish
Instructions
- Add whole or halved potatoes to a pot of cold salted water with thyme (optional). Bring to a boil, then simmer 15–20 minutes until just tender. Drain and cool 10–15 minutes, then slice into ½-inch (1 cm) rounds.
- In a cold skillet, add diced bacon and cook slowly over medium heat until fat renders and bacon is crisp (8–10 minutes). Remove bacon, leaving fat in the pan. Add sliced onions and cook 8–10 minutes until caramelized. Return bacon to the pan, deglaze with white wine if using, and cook until mostly evaporated. Season with salt and pepper.
- Preheat oven to 200°C (400°F). Butter a medium baking dish or skillet (about 9×9 in). Layer half the potatoes, then the bacon-onion mixture, then remaining potatoes. Halve Reblochon horizontally and place both halves rind side up on top. Pour cream evenly over. Season with pepper and nutmeg.
- Bake uncovered 20–25 minutes until cheese is melted, bubbling, and golden on top. Edges should be bubbling and cheese glossy.
- Let tartiflette rest 5–10 minutes before serving to allow cheese to set slightly. Serve hot with salad, pickles, or crusty bread.