Go Back
Best French Tartiflette Recipe
Ben Carraoli

Best French Tartiflette Recipe

I still remember the first time I baked this Best French Tartiflette Recipe—the kitchen smelled like a cozy chalet in the Alps. The gorgeous gooey cheese, the smoky bacon, and those tender potato layers made me smile instantly. Tartiflette isn’t just food for me; it’s a warm hug on a plate that turned an ordinary night into something memorable.
Print Recipe Pin Recipe
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 large potatoes peeled and sliced — choose waxy types (like Yukon Gold) so they hold together well.
  • 7 strips of bacon chopped — smoky bacon gives that iconic deep flavor.
  • 1 tablespoon butter — helps sauté onions and adds richness.
  • 1 large onion sliced — caramelizes beautifully for sweetness.
  • ¼ cup dry white wine — deglazes the pan and adds bright acidity.
  • 2 tablespoons crème fraîche — makes the layers creamy and smooth.
  • 1 8 oz round Reblochon cheese — the star of the dish; its rind melts into an irresistible topping.
  • Salt and ground black pepper to taste — season to bring out all flavors.

Method
 

  1. First, bring a large pot of salted water to a boil. Add your peeled and sliced potatoes, then reduce heat and let them simmer until tender but still holding their shape. This ensures each layer stays distinct in the final bake.
  2. Next, preheat your oven to 425°F (220°C). Sauté bacon in a skillet until it starts to crisp, then remove the rendered fat. Melt butter in the same pan and add sliced onions. Cook until soft and translucent, then deglaze with white wine to lift all those tasty browned bits.
  3. Layer half of your cooked potatoes in a greased baking dish, spread half the bacon‑onion mixture over them, and repeat with the rest. Dollop crème fraîche evenly over this. It adds creamy consistency without overpowering the traditional flavors.
  4. Remove the rind from your Reblochon (if you prefer milder rind flavor). Slice the cheese thinly and spread it evenly on top of your layered dish. Bake until the cheese melts and browns lightly — about 15 minutes — resulting in a bubbly, golden finish.

Notes

  • Always grate or slice cheese fresh — pre‑shredded cheese doesn’t melt as luxuriously.
  • Don’t overboil the potatoes; they should be tender but not falling apart.
  • If the top browns too quickly, cover loosely with foil to avoid burning.
  • Let the tartiflette rest 5‑7 minutes after baking for easier slicing and serving.