La Tartiflette

This rib sticking traditional dish originates from the Alpine region of France from the mountains where the combination of cheese, bacon and potatoes is not for those counting calories but it is perfect after a day on the slopes; a great winter meal to enjoy with a group of friends and children love it too.

Category:  Main Course  - 


For 4 Serving(s)


  • 800 g potatoes, peeled, rinsed and boiled for 20 minutes then chunked into large pieces
  • 3 onions, roughly chopped and sautéed to soft in a little butter
  • 200 g lardons (bacon cubes), sautéed in a little butter
  • 50 cl of crème fraiche
  • Pinch sea salt
  • 1 Reblochon cheese of about 500 g

La Tartiflette Directions

  1. Preheat oven to 180C
  2. In a mixing bowl, gently mix together the potatoes, onions and bacon with the crème fraiche and season with a pinch of sea salt then tip the medley into a shallow ovenproof dish, spreading evenly. Slice the Reblochon cheese in half through its circumference, both outer crusts remaining whole and intact. Place the crust upwards on top of the mixture and bake for about 20 minutes, after which the cheese will have melted and the crusts are gratinée.
  3. Tartiflette is best served piping hot accompanied by a crusty baguette, bowls of leafy salad and plates of charcuterie. The best wines with La Tartiflette do, of course, come from the same region and you can't go wrong with a fruity red Gamay or a crisp white Apremo