French Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tartiflette
A hearty Savoyard mountain dish: tender potatoes, smoky lardons, and white wine blanketed in melted Reblochon cheese — après-ski comfort food.
Contains common allergens
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Instructions
6 steps- 1
Boil the whole potatoes in salted water until just tender (about 20 minutes). Drain, let cool slightly, and slice into 1/4-inch rounds.
- 2
Preheat the oven to 400°F (200°C). Rub a gratin dish with the cut side of a garlic clove.
- 3
In a large skillet, fry the bacon lardons over medium heat until crispy. Add the sliced onions and cook in the bacon fat until soft and translucent.
- 4
Pour the white wine into the skillet to deglaze, scraping up any browned bits. Simmer until the wine has mostly evaporated, then stir in the crème fraîche.
- 5
Layer half the sliced potatoes in the prepared dish. Top with the onion and bacon mixture, then the remaining potatoes.
- 6
Cut the Reblochon cheese in half horizontally (like a bagel) and place the halves crust-side up on top of the potatoes. Bake for 20-25 minutes until the cheese is completely melted, bubbling, and golden brown.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
79/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving230
Calories
11 g
Protein
22 g
Carbs
10 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tartiflette comes from the Savoie region in the French Alps, built on the local trio of waxy potatoes, smoked bacon lardons, and a whole wheel of Reblochon cheese melted over the top. The dish is widely understood to have been popularized in its modern form in the 1980s as a way to promote Reblochon cheese, though it draws on older Alpine dishes that layered potatoes with local cheese.
Listahan note
This version partially cooks the potatoes before layering them with the bacon and onions, since starting with fully raw potatoes in the baking dish risks an unevenly cooked layer by the time the cheese on top has melted and browned.
Technique cues
- Parboil or pan-cook the sliced potatoes partway before assembling the dish, so they finish tender in the oven at the same rate the cheese on top melts and browns.
- Render the bacon lardons in a dry pan first to release their fat, then cook the onions in that same fat, building a layer of flavor under the potatoes rather than starting with plain oil.
- Deglaze the pan with a splash of dry white wine after the onions and bacon cook, scraping up the browned bits, which adds a bright note that cuts through the richness of the potatoes and cheese.
- Score the rind of the Reblochon lightly, or remove the very top layer, before setting the wheel cut-side down on the potatoes, so the cheese melts evenly through the dish rather than staying mostly intact on top.
Kitchen flow
- Parallel prep
- Prep any side dishes while Tartiflette finishes with the smoked bacon lardons — the hands-off cook time is the window to use. The bake step is what sets the pace here.
- Make-ahead
- Tartiflette reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the smoked bacon lardons. Everything else is quick — the bake is the one step that takes real time.
- Leftover move
- Leftover Tartiflette reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the smoked bacon lardons on a fast reheat. Plan around the bake; that's the slow part.
- Cleanup rhythm
- Deglaze the pan used for Tartiflette with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the smoked bacon lardons. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2.5 lbs waxy potatoes
Structural base
Purpose: lbs waxy potatoes defines the shape and texture of the dish.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 whole Reblochon cheese
Main protein or body
Purpose: whole Reblochon cheese gives Tartiflette its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1/2 lb smoked bacon lardons
Main protein or body
Purpose: lb smoked bacon lardons gives Tartiflette its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 large onions
Aromatic base
Purpose: large onions creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup dry white wine
Acid and brightness
Purpose: cup dry white wine balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Bake until the cheese is fully melted and the top has taken on some golden-brown color, rather than pulling it as soon as the cheese looks soft — that browning adds a roasted flavor the dish is meant to have.
- Serve tartiflette straight from the baking dish while it's hot; the melted cheese firms up and turns less appealing within minutes of leaving the oven.
- A simple green salad with a sharp vinaigrette is the standard side, meant to balance the richness of the potatoes, bacon, and cheese rather than add more of the same.
Ingredient swaps
- Dairy-free direction
- Swap the Reblochon cheese for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the smoked bacon lardons.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the smoked bacon lardons.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the smoked bacon lardons.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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