Tartiflette - French Cheesy Potato Bake

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!

Jump to:

• What are the ingredients?
• How to make Tartiflette
• Frequently asked questions
• More potato recipes to try
• 📋 Recipe
• Food safety
• 💬 Comments

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

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

• Potatoes Boulangère
• Crispy Potatoes Pavé
• Fondant Potatoes
• Potatoes Dauphinoise
• Parmentier Potatoes
• Crispy Smashed Potatoes

📋 Recipe

Food safety

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