Tartiflette

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 flavor that’s perfect for melting. Other local favorites are fondue and raclette – both cheese-based dishes!

This modern version of the traditional Savoyard dish “péla” is often served in mountain chalets after a day of skiing. Its cheesy and comforting nature is typical of the Alpine cooking style and that’s why it’s a favorite in homes and restaurants across France.

How to Make Traditional French Tartiflette

Tartiflette is an incredibly comforting French potato casserole made with Reblochon cheese, cream, onion and bacon. To make it, boil peeled and sliced potatoes until just tender. In a pan, cook lardons or thick cut bacon over medium heat until crispy, then remove and drain on a paper towel. Sauté chopped onions in the remaining fat until soft, add a tablespoon of white wine and a pinch of fresh thyme. Layer the potatoes, bacon and onion mixture in a casserole dish, then pour over a mixture of heavy cream and wine. Top with sliced Reblochon cheese, rind side up and bake at 375°F (190°C) until the cheese is golden and bubbly. Serve warm. It's the perfect winter dish.

What’s in Tartiflette?

The main ingredients for a traditional tartiflette recipe are simple but decadent: potatoes, Reblochon cheese, lardons (or thick cut bacon), onions and cream. A splash of dry white wine adds depth, garlic and fresh thyme warmth. These elements come together to make a rich and savory dish that’s all about French Alpine cuisine.

 

Tips for the Perfect Tartiflette

For the best  easy tartiflette use waxy potatoes so they keep their shape while baking. And remember, using high quality Reblochon cheese will give you the most authentic flavor – it’s worth the splurge! 

How to Serve Tartiflette

Tartiflette is best enjoyed warm as a main or side dish, for a winter meal or holiday party. Serve with a green salad, a slice of baguette or orher French bread, and some cornichons to balance. A dry white wine, like Savoie or Chablis, goes well with the cheese. Great for a simple family dinner or special occasions.

Fancier 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 color and flavor. That way you’re sure to impress!

How to Store and Reheat Tartiflette

Leftover tartiflette can be stored in the fridge, covered, for 3 days. Reheat in a low oven until warm, so the cheese stays creamy and the potatoes don’t dry out. If freezing, wrap tightly in foil and freeze for up to a month. When ready to serve, thaw overnight in the fridge and reheat slowly. 

 

Can You Make Vegetarian Tartiflette?

While traditional tartiflette has lardons or bacon, you can easily make it vegetarian. Substitute sautéed mushrooms or other veggies like leeks or zucchini to keep it rich and savory. A pinch of smoked paprika will give you the same smoky flavor as bacon so it will be just as tasty and satisfying. We don't recommend you try serving vegetarian tartiflette to any Savoie locals though, as this version may be considered akin to blasphemy in the region 😉

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 French red wine, 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 savory crepes or a topping for flatbreads. You can also reheat and serve with a fried egg on top for breakfast or brunch.