Tartiflette is a cozy Savoyard potato gratin topped with gooey melted Reblochon cheese. You can add some smoked bacon if you’re feeling indulgent, but one thing all tartiflettes have in common is that generous layer of Reblochon — after all, it’s the cheese, not the potatoes, that makes this dish so iconic in the Savoyard region. A must-try recipe, the Savoyard tartiflette is THE winter comfort food.
Some Regional Insights
Tartiflette is from the Savoyard region in the French Alps where comfort food is a way of life. The region is famous for its cheese-making traditions, especially Reblochon, a soft cheese with a nutty flavour that’s perfect for melting. Other local favourites are fondue and raclette – both cheese-based dishes!
Tips for the Perfect Tartiflette
For the best tartiflette use waxy potatoes like Yukon Golds so they keep their shape while baking. And remember, using high quality Reblochon cheese will give you the most authentic flavour – it’s worth the splurge!
Serving and Presentation Ideas
Make tartiflette extra special by baking in individual ramekins for a dinner party or add a sprinkle of fresh herbs like chives or parsley on top for a pop of colour and flavour. That way you’re sure to impress!
Pairing Suggestions
Tartiflette pairs well with a crisp white from the Savoie region, like Apremont or Roussette, which cuts through the cheesy richness of the dish. A light red, like Beaujolais, is also good. For a full meal, serve with a green salad tossed in a tangy vinaigrette to balance out the creamy cheesy goodness.
Leftover Tartiflette Ideas
Got leftover tartiflette? Use it as a filling for savoury crepes or a topping for flatbreads. You can also reheat and serve with a fried egg on top for breakfast or brunch.
Ingredients For
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1 kg
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1 wheel
Preparation
1
Peel and wash the potatoes. Place them in a pan filled with water. Add a pinch of salt and bring to a boil.
2
In the mean time, preheat the oven to 180°C (350°F).
3
Peel and chop the onions. Dice the bacon.
4
Sauté the onions and bacon in a pan.
5
When the potatoes are cooked, cut them into fairly thick slices.
6
Arrange the potatoes, onions and bacon in a gratin dish. Season with salt and pepper.
7
Add a little crème fraîche and mix gently, making sure not to break the potatoes.
8
Cut the Reblochon in half across the top, then in half again along the side. Place the pieces of Reblochon on top of the potato mixture.
9
Bake for 20 minutes, until the top is nice and golden-brown.
