When it comes to hearty, comforting meals that warm you from the inside out, few dishes do it better than Tartiflette. This rustic French classic hails from the Savoie region in the Alps and is essentially a bubbling casserole of potatoes, smoky bacon, caramelized onions, and gooey Reblochon cheese. It’s the kind of meal you crave after a chilly day outdoors or when you simply want to indulge in something rich and satisfying.
Tartiflette may look like a gratin at first glance, but the secret lies in the Reblochon cheese. This soft, washed-rind cheese has a creamy texture and a distinct aroma that melts beautifully over the potatoes, binding everything together with its nutty, slightly tangy flavor. While traditionalists insist on using Reblochon, some home cooks swap it for other cheeses if it’s hard to find, though nothing quite compares to the original.
The base starts with thinly sliced or cubed potatoes that are either parboiled or sautéed until just tender. Onions are gently cooked until soft and golden, then combined with crispy lardons or bacon for that irresistible smoky depth. Everything is layered in a baking dish, topped with generous slices of Reblochon, and baked until bubbly and golden.
This dish is unapologetically rich, so it’s best enjoyed in moderation or shared with friends and family. Serve it with a crisp green salad and a glass of dry white wine to cut through the richness. In the French Alps, Tartiflette is often paired with local white wines like Apremont or Roussette, which balance the creaminess beautifully.
Tartiflette is more than just comfort food; it’s a dish tied to tradition and alpine culture, often served in ski chalets and winter gatherings. Its simplicity and decadence make it a timeless favorite that brings people together.
Whether you’re reminiscing about a trip to France or just looking to cozy up with something indulgent, Tartiflette is a delicious way to bring a little Alpine magic to your table.
Ingredients
- 1 kg potatoes peeled and sliced
- 250 g Reblochon cheese cut into cubes
- 200 g bacon lardons smoked
- 2 medium onions sliced
- 100 ml crème fraîche
- 1 clove garlic crushed
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Preheat your oven to 200°C (392°F).
- Cook the potatoes in salted boiling water for about 10 minutes, or until just tender. Drain and set aside.
- In a frying pan over medium heat, cook the bacon lardons until crispy. Remove from the pan and set aside.
- In the same pan, add the sliced onions and cook until they are soft and translucent. Add crushed garlic and cook for an additional 1-2 minutes.
- In a large baking dish, layer the potatoes, onions, and bacon.
- Add crème fraîche over the top and season with salt and pepper.
- Add the cubes of Reblochon cheese on top of the mixture.
- Bake in the preheated oven for 20-25 minutes or until golden and bubbling.
- Remove from the oven and let it cool slightly before serving.
Nutrition
This dish is my fave ever! My grandma made it when I was a kid. Brings back memries. 5/5!
This looks delicious! I can’t wait to try it. Grandma’s recipes are the best!
Tartiflette?? Never heard of it before! But wow, it’s delicious!!! 🤤
This recipe is fantastic! I added some mushrooms and it turned out great. 5 stars!
Aren’t the potatoes supposed to be fried or somethin? Not boiled? I dunno, but I didn’t like it.
Tartiflette isn’t supposed to be fried! It’s all about the creamy cheese and bacon. You gotta give it a chance, it’s delish!
Fried potatoes would def be better! Boiling them makes them kinda bland. Maybe try adding some spices next time?
Honestly, it felt a bit heavy. Not sure if I liked the cheese combination. 3/5.
Are you serious? Seems way too complicated for a dish like this. I could just boil potatoes.
I get what you’re saying, but the flavors from the Reblochon and bacon combo are seriously worth the extra steps! 😋
One star only because I burned my arm opening the oven. Flavor though? 10/10. I’ll try again with gloves.
Ouch—burnt arm is the worst. 😅 But hey, if the flavor was 10/10, that’s a win. Next time gloves + maybe put the dish on a rack first before pulling it out.
Not gonna lie, I think 200°C is too hot and causes burning. I’d do like 170°C and bake longer. Also Reblochon melts weird if you don’t cover it? Idk. Still, glad it tasted good.
I tried it, but my potatoes were too mushy. Not sure what went wrong. 🙁
I forgot to add the cream and it still turned out decent. Not sure what I did right, lol.
Wow, that’s impressive! I guess it’s true that cooking is all about experimenting. Glad it turned out good for you!
Tried this for the first time and it was a hit with my family! Will definitely make it again. Thank you!
So glad to hear that! It’s a family favorite for sure. 🙂
I dunno, looks kinda too cheesy for me. Is it really good?
YUM!!! I added a little extra garlic and it was perfect! So good for winter nights. 🍽️
I love garlic in everything! Makes it taste way better, right? Thanks for sharing your twist! 😍
Winter nights? More like anytime! But isn’t tartiflette French? Why would they use garlic? 🤔
Not gonna lie, 200°C seems too high for my setup. I got some browning around the edges before the center looked properly melted. Next time I’ll lower to 190°C and cover for part of the bake.
The garlic amount is confusing—1 clove seems tiny for 1 kg potatoes. I added more and it tasted better to me.
Not gonna lie, it’s kinda heavy. Like, delicious heavy… I might reduce the cheese a little next time or use less crème fraîche.
I’m skeptical about the layering—doesn’t the cheese all just sink? Mine mostly melted into a weird layer but flavor was still great. Maybe it’s normal.
Totally normal. The cheese doesn’t really “stay layered” the whole time—Reblochon melts and then thickens/binds with the crème fraîche and potato starch, so it forms that top/border layer that’s all oozy and flavorful.
Too much cheese! How can you even eat this? I’m all for some cheese, but this is ridiculous. Never making again.
Boring! All that cheese and not much flavor. I was hoping for more spice.
Tasty! But should’ve read the recipe twice before starting. A few mess ups in my kitchen! 🍽️
Haha, I feel you! I messed up big time on the onions, thought it said ‘onion powder.’ 😅
Tartiflette? Never heard of it before. Seems too fattening!
Tartiflette is definitely rich, but it’s so delicious! You could save it for a special occasion. Don’t miss out!
I don’t think it’s that fattening if you only have a little. Maybe just don’t eat the whole thing yourself! 😂
200°C seems too high for potatoes to me… mine browned fast. Also I forgot the garlic and it still tasted meh. Could be user error, tho lol.
Potatoes browned fast? Yeah maybe your slices were thin or you cooked too long. But “tasted meh” even without garlic makes me think it needed more seasoning or crème fraîche—like not enough salt/pepper. Also did you boil them only 10 min? They should be just tender so they don’t dry out in the oven.
I get what you mean about the browning—200°C can go fast depending on your oven and how thick you slice the potatoes. I usually bake closer to 190°C and keep an eye on it at the 15–20 minute mark. Also, missing garlic could definitely make it feel a bit flat even with the cheese.
Pretty good, but my potatoes took longer than 10 minutes to get tender—next time I’ll parboil a bit more. Still delicious though.
Totally agree—potato size really changes the timing. Parboiling longer (or slicing a bit thinner) usually fixes that. Glad it was still delicious!
Hmm mine took like 8 minutes max, so maybe your stove runs hot or the slices were thick? I’d also cover the potatoes while boiling to speed it up.
Had no bacon, used ham instead. Still yummy! Will make again.
I’m not sure about this recipe. It looks heavy and too cheesy for my taste. I’ll pass.
meh
This is a dream dish! So cheesy and comforting. My family loved it!
Waste of time. How come you people like this? It’s just potatoes and cheese, not fancy at all. 🙁
I tried it and it came out kinda watery… maybe I didn’t drain the potatoes enough. Still tasted good though, just not as thick.
My oven runs hot, so mine browned too quickly at 20 minutes. I’d lower to 190°C if you’re unsure.
Good catch—my oven runs hot too. I’ll definitely drop it to 190°C and start checking around 15–20 min so the cheese doesn’t brown before the potatoes are right.
I don’t know… it seems overly complicated for just potatoes and cheese. Did it really need crème fraîche?
Tartiflette? What is that even? Thought it was some French dish, but I just don’t get the hype.
Tartiflette is actually super delicious! It’s a cozy meal that’s perfect for winter. You should give it a try before judging! 😊
I don’t see the big deal either. Just a bunch of potatoes and cheese. Sounds kinda boring if you ask me.
I absolutely loved this recipe! So creamy and cheesy, just like I remember from my trip to France!
This is the best thing ever—French food nailed. I used smoked pancetta instead of bacon lardons and it still worked.
Love hearing substitutions that still work! Smoked pancetta sounds like it’d add even more depth. Did you adjust the salt at all or was it still fine with the Reblochon?
Tartiflette is one of those dishes that feels fancy but is actually easy. I used a bit more pepper and it was great. Would recommend letting it rest 5 minutes.
Tartiflette is my comfort food 😄 I added extra pepper once and… yeah, it bangs. Resting helps a lot, noted!
Totally agree—feels restaurant-level, but it’s basically layering and baking. I always rest mine a bit too; the texture firms up nicely.
Wasn’t a fan. It felt too heavy. I prefer lighter dishes. 🤷♂️
Why do you need to cook the potatoes first? Isn’t it better to let them cook in the oven?
Cooking the potatoes first helps them cook evenly in the oven, trust me! If you don’t, they can end up soggy and unevenly cooked.
Yum! Made it for dinner last night, and everyone loved it! Only thing, I added a bit of thyme for extra flavor. Totally worth it!
I made this last night and it was so good! The cheese was melted perfectly.
Tartiflette is one of my favorites, and this version looks spot on. I used a bit more pepper and it still came out great. 20–25 min might be tight depending on your oven, but mine bubbled beautifully.
Way too much cheese for my taste. Maybe less cheese next time?
Why bother boiling at all? I skipped it once and the potatoes were undercooked. So yeah, follow the steps.
Totally agree—boiling is the key. I tried skipping once too and it was still hard in the middle. Follow the steps and it comes out perfect.
Not for me! Tartiflette is overrated. Too much cheese. I prefer mac and cheese instead.
I totally get it! Tartiflette’s a bit much sometimes. Mac and cheese is a classic, can’t go wrong with it!
Overrated? Nah! Tartiflette is life! You’ve gotta give it another try, maybe with less cheese?
Why do you put the onions with the bacon? They should be cooked separatly, right?
I think the onions and bacon mix nicely! Cooking them together gives a great flavor. But if you prefer them separate, go for it!
Nah, onions taste better when cooked separately! Cooking them together is just weird, honestly.
Super easy recipe! I messed up the baking time but still came out okay.
Woah, so cheesy! Good recipe but my waistline is scared lol.
Pretty solid recipe, but I think 10 minutes boiling might be slightly under for thicker potato slices. I’d start checking at 8-9 mins next time.
Good call! Thicker slices definitely take longer—I’d check around 8–10 mins too and go until they’re just tender before draining.
Looks delicious! Can I use any other cheese instead of Reblochon? I can’t find that here.
You can try using brie or camembert instead! They melt nicely too.
This was just amazing! The flavors melded so well together. Definitely a 5-star for me!
I’m so glad you enjoyed it! Tartiflette is one of my favorites too! 😊
Tartiflette is my favorite! It’s so comforting. Thanks for the recipe!
I totally agree! Tartiflette is the best, especially on a cold day. You’re welcome! 😊
I don’t get why people like this dish so much. It seems kinda heavy. But if you love it, that’s cool.
I tried this and somehow the top didn’t get golden for me. Could be oven temp or my dish size, but the taste was still rich and satisfying.
Ah yeah, that can happen—200°C can be a little shy depending on your oven and how deep/thick your dish is. I usually go longer (closer to 30 min) and make sure the top is close to the heating element near the end. Also if you used a larger dish, thinner layers brown better.
I think I put too much salt! But overall, it was a hit. Next time I’ll be more careful with that.
Too much potato! I thought it was supposed to be all about cheese. Lol.
Sounds fancy, but I just want some fries 😂.
This is way too cheesy for my taste. I don’t know how people eat this with all that cheese.
Cheese is life! You gotta give it a try! Maybe less cheese next time?
Easy to make and SO comforting! My new favorite dish!
I’m so glad you loved it! Tartiflette really is the perfect comfort food. I could eat it every day!
Yum! I added some mushrooms for fun. Super delicious! Will make again.
Made this last night—absolute comfort food. The bacon + onions smell amazing and the Reblochon gets all gooey. Only I baked mine 30 min because my oven runs hot, still perfect.
This is pure comfort food. The Reblochon makes it so creamy and the bacon + onions smell amazing while it bakes. 10/10 would make again.
Yesss, exactly! The smell alone when the bacon and onions hit the pan is unreal, and that Reblochon gets so creamy when it bubbles. I made this last weekend and it was gone fast 😄
Comfort food for sure, but I’m not sure about the timing—20-25 min at 200°C feels short for my potatoes. I usually bake longer until the top is really browned. Still sounds tasty though!
200°C seems low? I baked mine closer to 220°C and it browned faster, so maybe adjust depending on your oven. Otherwise solid recipe.
200°C worked fine for me, but I also cooked the potatoes a little longer in the boiling water until almost done. Maybe that’s why—if they’re less tender, 200°C might feel low. Still a tasty Tartiflette!
I agree—200°C feels a bit timid. Mine usually needs ~220°C too, otherwise it takes forever to get that golden top. Your timing note helps though!
Just made this for my kids and they devoured it! Thank you!
Way too rich for me. Like, really heavy. I had to share because my stomach was like nope after the second serving.
Totally get it—this one is basically a cheese + bacon blanket. I usually cut back the Reblochon and use a lighter hand with crème fraîche, otherwise it’s *way* too heavy.
Maybe you overbaked it? If the potatoes weren’t fully tender or the top got too bubbly/greasy, I could see it feeling brutal. Next time try 5 min less and let it rest longer.
Yum! I added some mushrooms and it turned out amazing. Definitely a keeper!
Not gonna lie, I was worried the cheese would disappear. But nope—still lots of flavor. I added a bit more pepper than stated.
I don’t think potatoes, bacon, and cheese should go together. Seems odd. 🤔
I followed it pretty closely, but I think 10 minutes parboiling the potatoes is a bit short? Mine were still a little firm after baking. Next time I’ll go 15 min or cut thinner slices.
Seems like a lot of cheese for one dish… but also… I get it. It’s basically a potato bake, right? I liked it, though I think I’d cut the bacon just a bit because it was salty.
I think I messed up—my cheese didn’t cube melt right and it felt kinda dry at the edges. Maybe I cut the potatoes too thick? Still ate it lol.
This was a disaster! My oven caught fire 😱. I’m sticking to lasagna from now on.
I followed it pretty much, but I forgot the garlic the first round (oops). Realized halfway and added it later. Tasted fine anyway, so… recipe forgiving?
Honestly, that sounds pretty forgivable 😄 The garlic is nice, but the onions + bacon + Reblochon carry a lot of flavor. Glad you caught it halfway and rescued it!
I tried this but it was too greasy for my taste. Maybe less bacon next time.
Tastes like the “right” kind of comfort food. I used smoked bacon too and the onions went really sweet. Would absolutely make again.
Yes! That smoked bacon note is everything. Glad the onions turned sweet—mine do the same when I don’t rush the sauté.
Hmm I tried something like this but mine came out kinda bland. I think my onions weren’t caramelizing enough. Also do you melt the cheese in the bake or does it stay all cube-y?
It was ok… the potatoes took longer to cook than expected. Also, kinda salty for my taste.
Yummm
Absolutely delicious! This recipe is a keeper. The Reblochon cheese really makes it special. 😍
This is basically potato heaven. The bubbling cheese on top is unreal. I served it with a simple salad and it balanced out the richness nicely.
Yes!! The cheese gets so bubbly and savory—I swear it’s like comfort food on another level. Your salad pairing sounds perfect to cut through the richness.
I made something like this but I didn’t have Reblochon so I used mozzarella… was still good but not the same, I think. Also I boiled the potatoes longer than 10 min and mine got a bit too soft 😅. Next time I’ll follow your timing.
I like the idea, but 10 minutes boiling feels a bit short—my potatoes needed closer to 15 so they weren’t hard after baking.
I’m skeptical about the amount of crème fraîche—mine looked a little dry after baking. Maybe my baking dish was too big? Otherwise tasty.
Good flavor, but mine got a bit greasy because my bacon lardons were extra fatty. Next time I’ll drain them a little more before layering. Still tasty though.
Yes! Fatty lardons can definitely make it greasy—draining them (and maybe blotting with paper towels) makes a big difference. Glad it still tasted great though.
I’m not really sure about this dish. I mean, it’s just potatoes and cheese, right? I don’t get the hype.
Actually, there’s a lot more to it than just potatoes and cheese! The bacon and onions really elevate the flavors. You should give it a try!
I don’t know, it just sounds like a fancy way to serve mashed potatoes with cheese. Is it even that good?
Wow, this tastes exactly like the mountain comfort food I was craving. The Reblochon gets so melty—10/10 would make again.
This was absolutely delicious! The cheese melted perfectly and the flavors were just amazing. A big hit at dinner!
Totally agree! We made this for a family gathering and it was gone in minutes. So good!
Tried it with some vegan cheese substitute, didn’t turn out so good. Gotta stick to the real deal! 😂
Not sure about the layering order. I mixed mine a little more and the onions kind of disappeared, but the flavor was great. Would try again more carefully.
Yeah, I think the layering matters more than people expect. On my first try the onions sunk in too, but when I kept them more distinct between potato layers it came out better. Glad your flavor still nailed it though!
Wait onions disappear? I do it like: potatoes first, then bacon, then onions, then cheese on top. If you stir a lot it’ll turn into more of a potato bake, not tartiflette. Not bad either, just different. 😉
Best tartiflette ever! I’m making it for the second time this week! 😍
So glad you loved it! I can’t get enough of this recipe either. It’s pure comfort food! 😋
Super easy to make! I added some mushrooms for extra flavor. Will definitely make again. Yum!
I followed it pretty much exactly—though I used a little extra pepper because I’m me. Came out golden and bubbly like the instructions said. Great for a family dinner.
Sounds perfect—golden and bubbly is exactly what I want from tartiflette. I bet the extra pepper made it even better 😄
Made this for friends and it disappeared fast. The Reblochon really makes it creamy and super rich—200°C for 25 min was perfect for me.
Reblochon is key! I didn’t have it so I subbed a similar cheese and it was… fine. The recipe itself is solid, but the cheese really matters.
Reblochon is expensive where I live, so I tried swapping with something milder and it wasn’t as magical. Still good though!
Not gonna lie, I was skeptical about cooking the potatoes only 10 minutes before baking, but they finished perfectly in the oven. Super tasty—would recommend.
Made it for dinner tonight and everyone went back for seconds. I used extra black pepper and it still turned out perfect.
The instructions are clear, but I feel like layering could be improved. I mixed some onions and bacon into the potatoes and it came out more evenly cheesy. Still delicious.
Simple and delicious! I didn’t have Reblochon, so I used cheddar. Still pretty good!
Cheddar? Really? That’s not how it’s supposed to be made. But hey, if it worked for you, good for you!
I think it’s cool you made it work with cheddar! Tartiflette is so comforting. I might try it your way too!
Could you use cheddar instead of this Reblochon? Not everyone can find it locally!
I didn’t have Reblochon, so I used something similar (a camembert-ish cheese). It still worked, but the flavor was different. Still tasted like a win though.
Way too salty for me. Between the bacon and the “pinch salt to taste,” I should’ve measured instead of guessing. Maybe use less bacon next time.
Ugh, I feel you. The bacon lardons are already salty, and that “pinch” salt can easily push it over. Next time I’ll skip the extra salt entirely until tasting.
The bacon lardons made this dish extra special! I can’t wait to serve it at my next dinner party.
This recipe is amazing! The Reblochon cheese gives it a rich flavor. My family loved it!
My oven runs hot, so 20-25 minutes was perfect for me. Got that golden bubbling top like the picture. ⭐
I tried it and it came out watery? Not sure if my potatoes were too thick or if the crème fraîche split. Maybe my oven runs hot. Texture wasn’t bad, just not as thick as I expected.
That definitely sounds like a bake-time/heat issue—watery Tartiflette usually means the crème fraîche didn’t reduce enough or there wasn’t enough cheese melt. I’d try slicing potatoes thinner (or par-cook a few minutes longer), and make sure it’s bubbling/golden closer to 25 minutes. Also, if your oven runs hot, still keep an eye on it—covering for the first 10 min and then uncovering can help set the texture.
5 stars? I mean, I like cheese, but this recipe says crème fraîche and then Reblochon. Are you sure that’s not too much dairy? Still, the smell was good.
My French is bad so I read it wrong—preheated to 200 but my friend thought it was 220… it turned a bit too brown. Still ate it anyway 😂
I dunno, tasted ok but I burnt the top. Maybe an oven thermometer is needed.
Oven thermometer? That sounds fancy. I just wing it and hope for the best! 😂 But yeah, I guess it could help!
Burnt food is the worst! 😩 Did you check if your oven is actually heating right? Sometimes they’re way off. Hope it still tasted decent!
I tried it but my potatoes were still a little firm after baking. Maybe I didn’t boil them long enough—10 minutes felt short. Still tasty though, just not fully tender.
Not bad at all. I’m not usually a fan of creamy potato bakes, but the bacon + onions combo really carries it. Would eat again.
I’m not sure about the layering order. I kinda dumped everything together and it still tasted great, but it didn’t look as nice. Still, the crème fraîche and cheese combo is the whole point and it delivered.
Honestly I love that combo too—crème fraîche + Reblochon is basically cheat-code. For the layering, you can be a little flexible, but putting most of the cheese right on top helps it bubble and brown more. Still, if it tasted great, that’s the win!
I think the order matters a bit for the look and texture—like if you mix it all in, it won’t get those cheesy pockets. Also, 200°C seems a little low? Mine usually takes longer to get properly golden… but hey, if yours was good, maybe my oven just runs cold lol.
Reblochon is hard to find where I live, so I used another soft cheese (like brie). It was okay, but not the same vibe. Still, the potatoes absorbed a lot of flavor from the bacon/onions.
5 stars if you like it super rich. I thought the crème fraîche amount was a lot (in a good way), but my partner said it was too creamy. Different tastes I guess.
200°C for 25 minutes felt short for me—my top wasn’t super golden. Maybe my dish was deeper? Still delicious though, just needed extra time.
Made this last night and it was seriously comfort-food heaven. The Reblochon gets all melty and gooey, and the bacon crunch is perfect with the soft potatoes. I’ll definitely repeat it.
This is pure comfort food. The Reblochon gets all melty and the bacon/onion combo is so good—will definitely make again!
Made this tonight and it’s pure comfort food. The Reblochon gets all melty and gooey—so good. I used a bit more pepper than the recipe and it slapped.
This looks great but I don’t understand layering. I just threw it all in and stirred. Turned out ok… kinda like a casserole.
Totally get it—layering is basically just the “order of ingredients” so the flavors melt evenly. If you stir it, it can still be tasty (casserole vibes, lol). Next time, try a thin first layer of potatoes, then onions/bacon, then repeat, and finish with the Reblochon on top so it gets all golden and bubbly.
I don’t know… I feel like layering is just for show. I always mix everything in one pot and bake, and it tastes the same to me. If anything the cheese might melt a bit more if it’s stirred. Either way, sounds good.
Pretty good, but mine needed longer than 25 minutes. The potatoes were a little firmer in the middle. Next time I’ll slice slightly thinner or bake closer to 35. Flavor though—bacon + onions = excellent.
Not gonna lie, I was skeptical about the cheese amount—250g sounded low. But nope, once it melts it’s exactly right. Rich and salty in the best way.
Made this last night and it turned out *so* comforting. The Reblochon gets all gooey and the top is perfectly golden. I followed the timing pretty closely—10 min parboil and then 25 in the oven. 10/10 would eat again.
Totally agree—Reblochon is the whole magic here. Mine also turned out gooey and golden when I didn’t overcook the potatoes. Comfort food goals 😄
Very tasty, but I think 10 minutes boiling is a little optimistic. My potatoes weren’t fully tender after baking, so I’d parboil a couple minutes longer next time.