Hailing from the French Alps, Tartiflette is the ultimate winter comfort food. It’s a hearty, decadent potato bake loaded with bacon, onions, and creamy, funky Reblochon cheese. It was practically invented to be eaten after a day on the ski slopes, but it’s just as welcome on a cold night by the fire. It’s indulgent, unapologetic, and utterly delicious.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 1 hour | 1.5 hours | 6 | Hearty & simple |
Grab These
- 2.5 lbs waxy potatoes (like Yukon Gold)
- 1 lb bacon, chopped
- 2 large onions, sliced
- 1/2 cup dry white wine
- 1 cup crème fraîche or heavy cream
- 1 whole Reblochon cheese (about 1 lb)
- Salt and pepper
Let’s Make It
Boil the whole, unpeeled potatoes until just tender. Let them cool, then peel and slice them into thick rounds.
In a large skillet, cook the bacon until crispy. Remove, and in the bacon fat, cook the sliced onions until soft and translucent. Add the white wine to deglaze the pan, scraping up any bits, and let it reduce by half.
In a large bowl, combine the sliced potatoes, the bacon, the onion-wine mixture, and the crème fraîche. Season well with black pepper (the cheese and bacon are salty, so be cautious with salt).
Transfer this mixture to a large, buttered baking dish. Slice the Reblochon cheese in half horizontally, so you have two rounds with rind. Place the cheese halves, rind-side up, on top of the potato mixture.
Bake at 375°F (190°C) for 30-40 minutes, until the cheese is completely melted, bubbly, and golden brown. Let it sit for 10 minutes before serving.
My Two Cents
- Calories: About 650 per serving
- Storage: The leftovers are a beautiful thing. Reheat in the oven.
- Swaps: Can’t find Reblochon? A combination of Brie and a sharp, washed-rind cheese like Munster is a good substitute.
- Pro-Tip: Using waxy potatoes is key, as they hold their shape and don’t turn to mush when mixed and baked.
You Asked, I’m Answering
Q: Do you eat the rind on the Reblochon?
A: Absolutely! The rind is edible and adds a wonderful earthy flavor to the dish.
Q: What should I serve with Tartiflette?
A: A crisp green salad with a sharp vinaigrette is essential to cut through the richness, and some cornichons (little French pickles) on the side.