"This is what I like to think of as the French answer to scalloped potatoes. It comes from the Haute Savoie region of France and can be very rich, although this is a slightly lighter version than others I've seen. I have also had tartiflette as a vegetarian dish by substituting some root vegetables for the bacon."
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Ready In:


  • 1 12 cups strong cheese, crumbled and firmly packed (reblochon if you can find it although emmenthal, muenster or gruyère will work as well)
  • 1 kg waxy potato (red ones are good)
  • 200 g lardons (diced smoked bacon)
  • 1 onion
  • butter
  • 1 cup white wine
  • 4 tablespoons cream
  • salt
  • pepper


  • Cook the potatoes in boiling water until a little undercooked.
  • Reserve.
  • Melt the butter in a sauté pan and gently cook sliced onion and lardons, without letting them brown.
  • Slice the potatoes thickly, add them and continue to cook gently for 10 minutes.
  • Add the white wine and allow to reduce.
  • Season with salt and pepper.
  • Preheat the oven to moderately hot, butter a gratin dish, and put the potato mixture in it.
  • Pour over the cream.
  • Place the cheese on top and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
  • Serve with a lightly dressed green salad.

Questions & Replies

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  1. TJW2725
    One of my fave OAM dishes. I have been making this for about 8 years, and this is pretty much exactly the recipe I use, only I use half a wheel of Reblechon instead of one kilo, and it MUST be Reblechon(note the spelling) or it is not a Tartiflette, and cut it in half length wise, and put it on top, with the skin sides up. The rest I make exactly as per instructions. Qu'est-ce que c'est bon, le reblechon!
  2. Theresa Proctor
    I am a French teacher and I like this recipe for use in a crock pot with Muenster cheese which is popular with my students and the faculty.
  3. evelynathens
    I must say, I did not enjoy this dish as much as I thought I would. I did use Reblochon (which I love) but found it overpowered everything else and that was pretty well the only taste, with the exception of the lardons. I think a combination of the reblochon with 1 or 2 other, milder cheeses would be very nice. Also had to up the cream to about twice called for to keep the dish moist enough.


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