If you haven't tried a tartiflette savoyarde, then you have definitely been missing out. This cheesy potato bake also has cream and smoked bacon and we all know that everything is better with bacon!
It's traditionally made with Reblochon cheese, but you can use Camembert instead and it will still taste amazing.
Better still, the preparation and cooking will take just under an hour, so it's not long to wait for supper or a perfect side dish.
These cheesy potatoes with bacon are rich, luxurious and perfect for chilly days. This is the ultimate dish in comfort food.
This cheesy potato bake comes from the Savoie region of France, hence the name savoyarde. Many French regional dishes or variations differentiate a particular recipe by adding the region to the name at the end.
For example, I used to live near a town called Moncoutant and they had a stone baked bread called pain Moncoutantaise which was perfect for dipping in a seafood bisque.
This is very much a comforting supper dish, traditionally meant to be eaten as a main course. It is particularly known as a popular dish in the skiing areas, as it's a perfect dish to warm you up after a long day on the slopes!
A bit like a potatoes dauphinoise, tartiflette savoyarde uses sliced potatoes but the process is faster as the potatoes are precooked.
It's a filling dish, perfect for families and there are plenty of ways to vary the recipe too.
Enjoy it as a main course or a decadent side dish.
Why you will love this dish
- Easy to make
- Prepare in advance
- Decadent and comforting
- Creamy and delicious
- Perfect for entertaining!
- Great for using up leftover cooked potatoes
For this dish you will need:
- Potatoes - any variety will work for this dish. I've used Maris Piper, a floury potato like a Russet, because that's what I normally buy as a good all rounder in the winter. Yukon Gold or King Edwards will also work well.
- Cheese - traditionally Reblochon cheese is used in tartiflette savoyarde. However, this is normally an unpasteurised cheese, which may not available in the US pasteurised. A good substitute is Brie or Camembert.
- Bacon - smoked bacon lardons ideally. These are just small pieces of streaky bacon.
- Shallots - I love to use the longer banana shallots, as they are marginally easier to peel and are quite mild and sweet. Otherwise use a normal sized shallot.
- Wine - dry white wine of your choice.
- Cream - double or heavy cream.
- Salt - cooking salt.
- Pepper - I am using freshly ground black pepper but use white pepper if you prefer for a potato dish.
- Oil - olive or vegetable oil to grease the oven dish.
See recipe card for quantities.
- Oven proof casserole dish - 30 cm x 20 cm x 5 cm
- large saucepan
- sharp knife
- chopping board
Peel and cut the potatoes into large pieces chunks about the same size so that they cook evenly.
Place in a saucepan and cover with water. Bring to the boil and simmer for 10- 15 minutes until tender.about 10-15 minutes. Drain and leave to cool then slice.
Finely chop the shallots and garlic.
Put the shallots in a frying pan with the lardons. Fry over a medium heat for about 5 minutes until golden, then add the minced garlic for 1 minute.
💭 Top Tip
- There should be no need to add any oil to the shallots as the bacon will produce enough fat to cook as it heats up.
Add the wine to the pan and continue to cook until almost all of the liquid has disappeared.
Thinly slice the cheese, cutting off the rind at the edge.
Grease a casserole dish with the oil then add half of the potatoes and seasoning.
Next, add half of the lardon mixture, then half of the cheese.
Repeat the layers with the remaining potatoes, lardons and cheese then pour over the cream.
Season with freshly ground black pepper
⏲️ Baking Time
Bake in a preheated oven at 200 C / 400 F / 180 FAN / Gas 6 for about 15-20 minutes until golden and bubbly.
This cheesy potato casserole is now ready to serve as a side dish or the main meal.
Creamy, tender potatoes wrapped in cheese and bacon - this has to be heaven right?
🥗 Side Dishes
This potato dish is normally eaten as a main meal with some bread and pickles, such as cornichons, ( very small gherkin cucumbers) and perhaps a green salad.
It's also delicious with chicken dishes or meat dishes.
Here are some favourites
- Coq au Vin
- Duck Confit
- Roast Chicken with Lemon and Tarragon
- Chicken with Juniper Berries
- Pigeon Breast with Blackberries
- Cannon of Lamb
- Venison and Pheasant Casserole
- Reblochon cheese - If you cannot get hold of Reblochon cheese you can use Brie or Camembert or another soft cheese that is soft and melts easily. Try a goats cheese or a blue cheese too.
- Lardons - use some streaky bacon cut across the grain in small pieces.
- Shallots - use a small onion instead.
- Chicken - shred some leftover roast chicken and add with the bacon.
- Chorizo - omit the bacon and fry cubed or sliced Chorizo with the shallots.
- Vegetarian - leave out the lardons and use some sliced leeks, mushrooms, peppers or courgettes instead.
- Herbs - add some fresh herbs to the layers such as thyme, parsley, tarragon or oregano.
- Refrigerator - cool, cover and refigerate for 2 days.
- Freezer - pack in a rigid container and freeze for up to a month.
- To reheat - reheat in the microwave or place in an oven proof dish, cover with foil and cook until piping hot at 180 C / 350 F / 160 FAN / Gas 4.
- Prepare in advance - You can easily prepare this dish and leave it to sit covered in the fridge for a few hours. Bring to room temperature before cooking or cook for a longer period of 40 minutes 180 C / 350 F / 160 FAN / Gas 4.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More potato recipes to try
- Oven proof casserole dish - 30 cm x 20 cm x 5 cm
- Large saucepan
- sharp knife
- chopping board
- 1 kg potatoes peeled
- 200 g lardons smoked
- 2 shallots banana
- 1 clove garlic
- 100 ml dry white wine
- 150 ml heavy cream double
- 220 g Reblochon cheese or Camembert
- ½ teaspoon pepper
- ¼ teaspoon nutmeg optional
- 1 teaspoon olive oil to grease the dish
- ½ teaspoon salt
- Peel and cut the potatoes into chunks about the same size and boil for about 15 minutes until tender. Leave to cool then slice.
- Finely chop the shallots fry with the lardons over a medium heat for about 5 minutes until golden, then add the minced garlic for 1 minute.
- Add the wine to the pan and continue to cook until almost all of the liquid has disappeared.
- Grease a casserole dish with the olive oil then add half of the potatoes, then half the lardon mixture, then half of the cheese, (thinly sliced). Repeat with the remaining potatoes, lardons and cheese then pour over the cream.
- Season with freshly ground black pepper and bake at200 C / 400 F / 180FAN / Gas 6 for about 15-20 minutes until golden and bubbly.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
French Side Dishes
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
This cheesy bake looks fantastic. I can't wait to try this recipe., Pinned.
Anything with camembert is good with me. This looks amazing.
What a wonderful, rich side dish!
Can't go wrong with these combinations. Will make it for dinner, I am sure my husband will love it, thanks!
We had this as one of the side dishes on a big table, and it was the clear winner, thanks for the recipe.
Hi Nancy. Thanks! I really hope you enjoy the recipe. Amanda
I recently ate this at a Chr in France, loved it and am so happy to have the recipe!
Karen (Back Road Journal)
A delicious dish that sounds perfect when we can once again entertain.
Wow, potatoes, cheese, and bacon? Yes please! I now know what I'm making for Christmas!
Thanks so much! It really is seriously good - with anything or on its own.
Thanks Alison. It is so creamy!
Thanks Cindy. It's definitely a dish that we eating very regularly!
Thanks Emmeline. Beware, we never have any leftovers with this!
Thanks Emily. It's a real favourite for us too.
It's such a delicious cheese. I keep buying it and freezing it so I've always got some.
Lisa | Garlic & Zest
The roblechon in this baked potato dish is sublime! Rich and decadent!
This cheesy bake was so delicious! Everyone enjoyed this recipe and will definitely be making this again 🙂
Now this is my kind of side!! Can't wait to try it - I think it's gonna be a new favorite.
This was so delicious. I made it today! It was approved by my entire family! I am adding it to the rotation! YUMMMM
This looks so creamy and cheesy full of little bits of goodness!
I want to make these tonight! Beautiful photograph, and looks scrumptious.