If you haven't tried a Tartiflette 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!
Bon appétit!
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What are the ingredients?
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 a s agood all rounder in the winter.
- Reblochon cheese - this is normally an unpasteurised cheese, which may not available in the US pasteurised, but a good substitute is Brie or Camembert.
- Smoked bacon lardons - these are just small strips of fatty bacon. If you can't get hold of them slice some streaky bacon across the grain in small pieces.
- Shallots - I love the longer banana shallots, as they are marginally easier to peel and are qhite mild and sweet, but use some sweet onion if you can't get hold of them.
- You will also need some white wine, double/heavy cream and freshly ground black pepper.
How to make Tartiflette
- Peel and cut the potatoes into chunks about the same size and boil until tender. This will take about 10-15 minutes. Drain and leave to cool then slice.
- Finely chop the shallots and place 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.
- Add the wine to the pan and continue to cook until almost all of the liquid has disappeared.
- Grease a casserole dish with a drizzle of 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 at 200C/400F/Gas7 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?
Frequently asked questions
This cheesy potato bake comes from the Savoie region of France and is 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!
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 also makes a great side dish to roast chicken or grilled meats.
If you cannot get hold of Reblochon cheese you can use Brie of Camembert or another soft cheese that is soft and melts easily. Try a goats cheese or a blue cheese too.
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 at 180C.
Any leftovers can be stored in the fridge for 1 or 2 days. Reheat by microwave until piping hot or cover with foil and heat in the oven. It is also possible to freeze in sealed containers for up to a month.
I would love to know if you make this dish so let me know what you think in the comments or tag me on Instagram @chezlerevefrancais or Twitter @chezlereve.
More potato recipes to try
📋 Recipe
Tartiflette
Ingredients
- 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
- pepper
- nutmeg optional
- 1 tsp olive oil to grease the dish
Instructions
- 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 at 200C/400F/Gas7 for about 15-20 minutes until golden and bubbly.
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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.
Thanks Lisa.
It's such a delicious cheese. I keep buying it and freezing it so I've always got some.
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.