Equipment
Ingredients
Vegetables
- 1000 g waxy potatoes, peeled
- 2 yellow onions, sliced
- 1 garlic clove, halved
Lardons & Fats
- 200 g smoked bacon lardons, cubed
- 15 g unsalted butter
Dairy & Liquids
- 80 ml dry white wine
- 200 ml crème fraîche
- 450 g reblochon cheese, whole wheel
Seasoning
- salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 853 kcal
- Protein
- 39 g
- Carbohydrates
- 80 g
- Fat
- 41 g
- Fiber
- 8 g
- Sugar
- 8 g
- Sodium
- 1504 mg
- Saturated Fat
- 22 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 140 mg
- Potassium
- 2024 mg
- Calcium
- 576 mg
- Iron
- 0.9 mg
- Magnesium
- 36 mg
- Phosphorus
- 612 mg
- Zinc
- 4.2 mg
- Vitamin A
- 179 mcg
- Vitamin C
- 56 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.38 mg
- Niacin
- 3.6 mg
- Folate
- 20 mcg
- Water
- 63 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the peeled potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until tender but still holding their shape (knife should meet a little resistance). Drain and let cool slightly.
While potatoes cook, heat a large skillet over medium heat. Add the bacon lardons and fry until the fat renders and edges begin to crisp. If the pan is dry, add the optional butter.
Add the sliced onions to the skillet with the bacon. Sauté for 5-8 minutes until the onions are soft and translucent. Deglaze the pan with the white wine and cook for 2 minutes until the liquid has mostly evaporated. Season with black pepper.
Preheat your oven to 200°C (400°F). Slice the cooled potatoes into rounds about 1cm thick.
Rub the inside of your baking dish with the cut side of the garlic clove. Arrange a layer of potato slices in the dish, followed by the bacon and onion mixture. Repeat if necessary, but typically one layer of each is sufficient for even cooking.
Pour the crème fraîche evenly over the potatoes. Slice the Reblochon cheese wheel horizontally (like a burger bun) to create two circles. Place the cheese circles rind-side up on top of the potatoes.
Bake in the preheated oven for 20-25 minutes. The cheese should be completely melted, bubbling, and the rind should be golden brown and crispy.
Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Chef's Notes
- Do not remove the rind of the Reblochon! It provides the signature earthy flavor and texture. You can lightly scrape the surface with a knife if it looks very rustic.
- Serve this rich dish with a sharp, acidic side to cut the fat—cornichons (pickled gherkins) and a green salad with a mustard vinaigrette are the traditional accompaniments.
- Choose a waxy potato variety (like Yukon Gold or Charlotte) rather than a floury baking potato; they hold their shape better when sliced and mixed with the heavy sauce.
- If you cannot find Reblochon (it is restricted in some countries due to raw milk regulations), a decent substitute is a young Fontina, Taleggio, or a dedicated 'Tartiflette cheese' often sold in supermarkets.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to prevent the emulsion from splitting.
Reheating: Reheat in a 160°C/320°F oven covered with foil for 20 minutes to maintain texture.
Troubleshooting
The dish is extremely greasy or oily
Cause: The emulsion broke due to high heat or excessive fat from the bacon
Fix: Use a piece of crusty bread to sop up excess surface oil before plating, or tilt dish carefully to drain
Prevention: Drain excess fat from the bacon pan before adding onions; allow dish to rest before serving
Potatoes are hard after baking
Cause: Potatoes were not boiled enough during the prep phase
Fix: Cover with foil to prevent burning and bake for an additional 15-20 minutes
Prevention: Ensure potatoes are knife-tender before assembling the gratin
Cultural Context
While often thought of as an ancient Alpine tradition, Tartiflette was actually popularized in the 1980s by the 'Syndicat Interprofessionnel du Reblochon' to boost cheese sales. It is inspired by a much older dish called 'Péla' made in the Aravis valley, but has since become the iconic winter dish of the Savoy region.
