Easy Tartiflette

Last updated: 13th Aug 2026

Tartiflette is a rich potato and cheese bake from the French Alps. Layers of tender potato, smoky bacon and softened onion are finished with Reblochon and baked until the cheese is melted, bubbling and golden.

It is especially good after a cold day outdoors and is a classic sort of meal for a self-catering ski holiday. Despite its indulgent flavour, the recipe is straightforward and uses only a small number of ingredients.

Reblochon gives tartiflette its characteristic creamy, slightly nutty flavour. If you cannot find it, use another soft, washed-rind cheese that melts well, although the result will not be quite the same as a classic tartiflette.

Serve with a sharply dressed green salad, cornichons or simple steamed greens to balance the richness.

Ingredients

Method

1. Heat the oven to 200°C, 180°C fan, Gas 6. Butter a large ovenproof baking dish.
2. Put the potato slices in a large saucepan of salted boiling water and simmer for 6 to 8 minutes until just beginning to soften. Drain well and leave to steam dry.
3. Meanwhile, cook the bacon lardons in a large frying pan over a medium heat for 5 to 6 minutes until golden. Add the onion and cook for another 6 to 8 minutes until soft.
4. Add the garlic and cook for 1 minute. Pour in the white wine and simmer for 2 to 3 minutes until reduced by roughly half.
5. Stir in the cream and season generously with black pepper. Use salt only if needed, as the bacon and cheese are already salty.
6. Arrange half the potatoes in the baking dish. Spoon over half the bacon and onion mixture, then repeat with the remaining potatoes and bacon mixture.
7. Cut the Reblochon in half horizontally, then cut each half into large pieces. Arrange the cheese over the potatoes with the rind facing upwards.
8. Bake for 25 to 30 minutes until the cheese has melted into the potatoes and the top is bubbling and golden.
9. Leave to stand for 5 minutes before serving with a green salad or steamed vegetables.