Tartiflette Savoyarde

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.

Bon appétit!

Jump to:

• Why you will love this dish
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Baking Time
• 🥗 Side Dishes
• Substitutions
• 📖 Variations
• Storage
• Advance preparation
• More potato recipes to try
• 📋 Recipe
• Food safety
• 💬 Comments

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

🥘 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 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.

🍽 Equipment

• Oven proof casserole dish - 30 cm x 20 cm x 5 cm
• large saucepan
• sharp knife
• chopping board

🔪 Instructions

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

Substitutions

• 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.

📖 Variations

• 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.

Storage

• 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.

Advance preparation

• 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

• Potatoes Boulangère
• Crispy Potatoes Pavé
• Fondant Potatoes
• Potatoes Dauphinoise
• Parmentier Potatoes
• Crispy Smashed Potatoes
• Truffade
• Potatoes Aligot
• Chateau Potatoes
• Sarladaise Potatoes
• Potatoes Parisienne
• Pan Haggerty

📋 Recipe

French Side Dishes

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

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