Tariflette recipe

It’s freezing cold in Paris… I’ve been dreaming of potatoes and melted cheese for days! French traditionnal cuisine is full of that kind of dishes from our mountain regions. Tartiflette is one of them. Do I need to say my favorite? All I can say is, if you’re a cheese lover definitely go for it!

Each time I’ve been living abroad from France, Reblochon was THE cheese I always brought back with me when I had a chance to visit my homeland. Now you know what to get when someone asks you what souvenir you would like from France! If you can’t wait to try it, here is Reblochon cheese I found on amazon. I’ve been impressed by its price though, much more expensive than what it actually costs here.

But lets get back to this tartiflette recipe. By now, you all understood Reblochon cheese is the main ingredient for this dish! I’m not a conservative cook when it comes to traditional dishes. As long as it tastes good, it doesn’t matter if you didn’t use the original ingredients…but I can’t think of anything that could replace Reblochon in Tartiflette. Sorry :-(

The hot melted cheese combines with the white wine and cream to form the inimitable tartiflette sauce, I’m just telling you this…

Tartiflette recipe

Preparation time: 20 minutes – Cooking time: 45 minutes

Ingredients (for 6 servings)

1 Reblochon cheese (500g – 1.1 lbs)
2.2 lbs (1 kg) of potatoes
0.5 lbs (250 g) of bacon, diced
1 cup of creme fraiche
3 tablespoons of small chives
1 tablespoon of butter
1 glass of dry white wine
1 onion
Salt and pepper


1/ Clean potatoes and cut them by half.

2/ Boil potatoes into salted water for about 30 minutes (They’re ready when a knife enters easily). Then, you’ll take them off water and let them chill.

3/ Meanwhile, peel and slice onions.

4/ Melt butter in a frying pan. Add sliced onions.

5/ When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often.

6/ Preheat oven to 460° F (240° C / Th 8).

7/ Peel and slice potatoes.

8/ Rinse and dry small chives. Chop them.

9/ In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper.

10/ Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything.

11/ Grate Reblochon’s rind lightly with a knife. (Don’t take it off! Just grate what’s coming off easily).

12/ Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side.

13/ Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering.

Serve tartiflette immediately with green lettuce and vinaigrette.

I’ts perfectly fine to eat the Reblochon’s rind (it’s the best part!), although if it’s a few days old it might have a pretty strong taste ;-)

Tartiflette on Foodista

27 thoughts on “Tartiflette

  1. 12/17/2009 at 4:03 AM

    This is my husband’s favorite dish when we go the Alps. Even by 35C, he wants to have a Tartiflette. I just can’t get myself to pay close to $20 to get a decent Reblochon in the US to replicate it here.
    The individual servings you made is a great idea to keep in mind!

  2. 12/17/2009 at 9:24 AM

    It sounds and looks delicious and very French. Will try it out for sure!!

  3. 12/17/2009 at 4:27 PM

    I like it. I’m going to dry.

  4. 12/17/2009 at 4:53 PM

    My boyfriend has been raving about how awesome tartiflette is during the winter and definitely dropping some major hints that I should make it soon. We wanted to make it this weekend but it’s so hard to find reblochon here in Manhattan. But your recipe came at such a wonderful time and I will use it as my guide when I find this cheese! I’ll let you know all about it. Thanks for sharing :)

  5. 12/17/2009 at 5:22 PM

    This looks perfect for the weather both my side of the pond and yours!!!

  6. 12/17/2009 at 7:47 PM

    These are outstanding! Love the Reblochon cheese addition!

  7. 12/18/2009 at 2:21 AM

    Paris in Dec is too cold. Too, too cold. This is just what you need to stay warm.

  8. 12/18/2009 at 3:01 PM

    Oh wow, can’t wait to try this out! Love the ingredients in it. I’m saving this up for later use. Thank you! Have a wonderful day….or rather than have a warm nice day! Cheers. =D

  9. 12/19/2009 at 10:44 AM

    This is my (French) hubby’s favorite dish! Thank you so much for sharing. Now I have no excuses not to make it at home!

  10. 12/19/2009 at 6:48 PM

    This is one of those potato dishes that I’ve been meaning to try for ages – I will have to see if it’s possible to get Reblochon cheese in Ireland!

  11. 12/19/2009 at 8:20 PM

    What a lovely dish! I so love this yummie dish!! Real flavour!!

  12. 12/20/2009 at 9:35 AM

    If tartiflette is served like that I an OK !!
    and it’s true it is damned cold here in Paris !! pierre

  13. 12/27/2009 at 8:29 PM

    Must have Reblochon cheese !!!!
    You’ve made it sound so delicious, now I HAVE to try it!
    Great photos, your recipie looks delicious.

  14. 01/07/2010 at 10:12 PM

    It looks like from the comments, this is a huge hit with the husbands. I will try this and see what mine thinks. I love your blog, I will be back again and again. -LeslieMichele

  15. Neil
    01/11/2010 at 2:11 AM

    Well, it took me a while but I made this yesterday: sans Reblochon, alas — but wonderfully scrumptious! Thanks V!

  16. Traci
    03/24/2010 at 4:48 PM

    Love the sound of this recipe! I also love the photo but it looks round…did you cut it with a cookie cutter or bake it in something round?

  17. 03/25/2010 at 10:09 AM

    @Traci I cut it with a cookie cutter for the photo, it was originally baked in a rectangular ovenproof dish. You might as well bake it in something round, but if you’re going to make individual portions like these, you’ll need to cut the cheese so each portion gets a cheese piece on top.

  18. Nilam
    12/03/2010 at 1:23 PM

    Yum! This was excellent!

  19. 02/02/2011 at 6:08 PM

    Your tartiflette looks amazing, I would love this right now…Gorgeous!
    I will need to check for this Roblochon cheese too :)

  20. Frenchie
    03/04/2011 at 9:24 PM

    I don’t know where you live but in Massachusetts we can find Reblochon at Whole Foods supermarkets. Super expensive but hey, when you got to have it, you got to have it!

  21. Carlos
    03/10/2011 at 2:32 AM

    This is a delicious tasting recipe. However, the amount of wine is ridiculous, and makes the entire dish sloppy and way to wet to stack. Are you sure you have those ingredient amounts correct?

  22. 03/11/2011 at 1:19 AM

    @Carlos tartiflette sauce is supposed to be creamy and a bit liquid. The sauce gently boils in the oven so the alcohol evapores and it combines well with the cheese. 1 glass of wine is definitely a good amount.

  23. 04/08/2011 at 7:29 AM

    I discover you have not written yet another weblog for some time?

  24. 11/21/2011 at 11:32 PM

    Jaime la recette

  25. scotty
    03/14/2014 at 10:52 PM

    you can use any cheese you like if you can’t get your hands on reblechon

  26. 04/15/2015 at 12:47 AM

    i tried this recipe tonight, stunning result even if I say so myself! The only thing I did differently was substituted 2 Red Onions.

    Thank you.

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