Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tartiflette Recipe
    Lost? Site Map


    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    girl-razor's Note:

    A very easy recipe to make, perfect for a winter's day. I first tried tartiflette whilst in a small cafe in Lille. I had to ask for the recipe as I enjoyed it so much! It originates from the Savoie region of France - a fairly new French dish, created by the makers of Reblochon cheese during the 80's. Reblochon cheese can be hard to get hold of so I've recommended substitutes which work equally well. However, if you can get hold of Reblochon it's well worth it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Peel the potatoes and boil in salted water until just tender. Drain them and when they're cool enough, slice.
    2. 2
      Heat half the butter and oil together in a frying or saute pan and fry the potatoes until golden. Season with salt and pepper and put them into a shallow ovenproof dish.
    3. 3
      Heat the rest of the butter and oil in the same saute pan and cook the lardons over a fairly high heat to colour them well. Turn the heat down, add the onion and cook it until soft and just beginning to colour. Throw in the garlic and cook for another couple of minutes. Whilst cooking add white wine, normally about 1/2 a glass is sufficient.
    4. 4
      Cut the reblochon into slices and trim the rind. Dot spoonfuls of creme fraiche all over the potatoes and cover with the slices of reblochon. Bake in an oven, pre-heated to 190 C, for 15 minutes. The cheese should be melted and bubbling. Serve immediately.

    Ratings & Reviews:

    • on March 12, 2007


      I've never had reblochon cheese before but I have had this dish before. I was little nervous about trying this cheese as I do not like camembert but it turned out to be quite mild in comparison. I left out the wine and mixed up the steps a little but it still turned out really nice. Lovely simple food.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tartiflette

    Serving Size: 1 (276 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 501.9
    Calories from Fat 224
    Total Fat 24.9 g
    Saturated Fat 12.3 g
    Cholesterol 50.3 mg
    Sodium 132.2 mg
    Total Carbohydrate 62.9 g
    Dietary Fiber 7.8 g
    Sugars 4.3 g
    Protein 7.4 g

    The following items or measurements are not included:



    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes