Classic Tartiflette Recipe – A Creamy, Cheesy Comfort Dish
French Tartiflette
Today on the Takrecipe website, we are making Tartiflette, a mouthwatering French potato casserole that is the epitome of comfort food. Originating from the Savoy region, this dish is made with Reblochon cheese, a creamy and slightly nutty cheese that gives Tartiflette its signature rich flavor. Perfect for cold winter nights, family dinners, or special gatherings, this dish pairs wonderfully with a glass of white wine. If you love cheesy, hearty meals, this recipe will become one of your favorites!
Ingredients (Serves 4 People)
- 1.5 lbs (700g) potatoes (waxy variety)
- 1 wheel of Reblochon cheese (about 450g)
- 1 cup (200g) bacon lardons or diced pancetta
- 1 large onion, finely sliced
- 2 cloves garlic, minced
- 1/2 cup (120ml) dry white wine
- 1/2 cup (120ml) heavy cream
- 2 tbsp unsalted butter
- Salt and black pepper, to taste
- Fresh thyme or parsley for garnish (optional)
Prepare the Potatoes
Wash and peel the potatoes, then slice them into thin rounds (about ¼ inch thick). In a large pot, bring salted water to a boil and cook the potato slices for about 10 minutes until they are just tender but not falling apart. Drain and set aside.
Cook the Bacon and Onions
In a large pan over medium heat, melt butter and add the bacon lardons. Cook until they turn golden and crispy. Add the sliced onions and cook for another 5 minutes until they become soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant. Pour in the white wine, let it simmer for 2 minutes, and allow the alcohol to evaporate. Remove from heat.
Assemble the Tartiflette
Preheat your oven to 375°F (190°C). Butter a baking dish, then arrange half of the cooked potato slices at the bottom. Spread half of the bacon and onion mixture evenly over the potatoes. Repeat with the remaining potatoes and bacon mixture, layering them neatly. Pour the heavy cream evenly over the layers, ensuring the dish stays moist.
Add the Reblochon Cheese & Bake
Cut the Reblochon cheese in half horizontally and place both halves on top of the dish, rind side up. The cheese will melt beautifully over the potatoes. Place the dish in the oven and bake for 25-30 minutes, or until the cheese is completely melted and golden brown on top.
Serve & Enjoy!
Remove the Tartiflette from the oven and let it rest for a few minutes. Garnish with fresh thyme or parsley (optional) and serve hot with a fresh green salad or crusty bread.
Tips:
Use authentic Reblochon cheese
🟢If unavailable, substitute with Brie or Camembert, but the flavor won’t be exactly the same.
Don’t overcook the potatoes
🟢They should be slightly firm since they will continue cooking in the oven.
Let the dish rest before serving
🟢This allows the flavors to meld together and prevents the cheese from being too runny.