Classic Tartiflette
Layers of tender potatoes, smoky bacon and molten Reblochon — the bubbling Savoyard bake that defines cold-weather comfort.
In a nutshell: This authentic french classic tartiflette comes together in just 1 hr 5 mins using simple whole ingredients. The chef's secret: parboiling to just-tender keeps the slices intact through baking — fully cooked potatoes. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic tartiflette: sliced potatoes, bacon and onions baked under molten Reblochon cheese. A rich, bubbling French comfort bake.
Key Equipment
- Large pot
- Large skillet
- 9x13-inch baking dish
- Sharp knife
Chef's Pro-Tips
- Do not fully cook the potatoes: parboiling to just-tender keeps the slices intact through baking — fully cooked potatoes collapse into mash.
- Keep the rind on the Reblochon: it softens in the oven and carries the cheese's nutty, earthy flavour; scraping it off wastes the best part.
- Rest before scooping: ten minutes lets the cream and cheese settle so servings hold their layers instead of sliding into a puddle.
Ingredients
6
servings
-
2 ½ lbs waxy potatoes, such as Yukon Gold, peeled
-
8 oz smoked bacon lardons, or thick-cut bacon, diced
-
2 yellow onions, thinly sliced
-
2 cloves garlic, minced
-
½ cup dry white wine
-
1 whole Reblochon cheese, about 14 oz, rind on
-
½ cup heavy cream
-
1 tsp fresh thyme leaves, plus more for serving
-
½ tsp black pepper
-
1 tsp kosher salt, divided
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Step-by-Step Instructions
Parboil the Potatoes
Boil the potatoes in salted water for 12-15 minutes until just tender at the edges but still firm in the centre. Drain, cool slightly, and slice into 1/4-inch rounds.
Crisp the Bacon and Onions
Cook the lardons in a large skillet over medium heat until crisp, about 8 minutes. Remove with a slotted spoon, then soften the onions in the same fat for 8-10 minutes. Stir in the garlic and wine and simmer until the wine has mostly evaporated.
Layer the Dish
Preheat the oven to 400°F (200°C) and butter a 9x13-inch baking dish. Layer half the potatoes, then the bacon and onion mixture, then the remaining potatoes. Pour over the cream and season with thyme, pepper and the remaining salt.
Top with Reblochon
Halve the Reblochon horizontally and lay the halves rind-side up over the potatoes, or cut it into thick slices and arrange them over the top. The rind melts into the dish and is part of the flavour.
Bake Until Bubbling
Bake for 25-30 minutes until the cheese is molten, golden in spots and bubbling at the edges. Rest for 10 minutes before serving with a simple green salad.
Chef Clara's Kitchen Picks
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Silicone whisks safe for nonstick pans, in two sizes.
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View on AmazonFrequently Asked Questions
A ripe, washed-rind cheese is the closest substitute — try Taleggio, or a soft Brie or Camembert in a pinch. The flavour will be milder, but the molten, golden result is the same.
Yes — assemble it up to a day ahead, cover and refrigerate, then bake, adding about 10 minutes to the time. Let it rest 10 minutes before serving.
A sharp green salad with a mustard vinaigrette and cornichons. The dish is very rich, so something crisp and acidic is the classic partner.
Peeling is traditional and gives the cleanest layers, but well-scrubbed unpeeled waxy potatoes work too and hold their shape even better.
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