For an extra layer of flavor, consider adding a pinch of freshly grated nutmeg to the crème fraîche before dolloping it over the potatoes. If Reblochon cheese is unavailable, you can substitute it with another creamy, nutty cheese such as Camembert or Brie. Feel free to add other vegetables to the tartiflette, such as mushrooms or leeks, for added depth of flavor. Tartiflette is best served hot, straight from the oven. Pair it with a crisp green salad and a glass of chilled white wine for a complete and satisfying meal.
French Tartiflette
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PREP TIME35 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS81
Indulge in the rustic charm of French Tartiflette, a symphony of creamy potatoes, smoky bacon, and the nutty allure of Reblochon cheese. This hearty casserole is a celebration of simple ingredients transformed into a comforting masterpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol76 mg
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Fiber7 g
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Protein24 g
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Saturated Fat15 g
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Sodium889 mg
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Sugar4 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease an 8-inch square baking dish.
02
Step
20 mins
Bring a large pot of salted water to a boil over high heat. Add the sliced potatoes, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain the potatoes well and steam dry for 1 to 2 minutes to remove excess moisture.
03
Step
5 mins
While the potatoes are cooking, cook the chopped bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Transfer the bacon to a plate lined with paper towels to drain, reserving the rendered bacon fat in the skillet. Discard most of the grease, leaving about 1 tablespoon in the skillet.
04
Step
5 mins
Melt the butter in the skillet with the reserved bacon fat. Add the sliced onions and cook, stirring occasionally, until translucent and softened, about 5 minutes. Return the cooked bacon to the skillet. Add the white wine and simmer until nearly evaporated, about 3 minutes. Remove from heat.
05
Step
0 mins
Arrange half of the cooked potato slices in the prepared baking dish, overlapping slightly. Spread half of the bacon and onion mixture evenly over the potatoes. Layer the remaining potato slices over the bacon mixture, and then dollop the crème fraîche evenly over the top.
06
Step
0 mins
Spread the remaining bacon and onion mixture over the crème fraîche. Slice the Reblochon cheese thinly and arrange the slices evenly over the top of the casserole, ensuring the entire surface is covered.
07
Step
15 mins
Bake in the preheated oven until the cheese is melted, bubbly, and lightly browned, about 15 minutes. Remove from the oven and let it rest for a few minutes before serving. Season with salt and freshly ground black pepper to taste.
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Asa Crist
Jun 2, 2025I added a little garlic to the onion mixture, as suggested, and it was a great addition!
Magdalena Shanahan
Apr 24, 2025This recipe was fantastic! The instructions were clear and easy to follow. My family loved it!
Jon Mayer
Mar 24, 2025A perfect comfort food dish for a cold evening.
Ross Franeckireichel
Feb 12, 2025The step-by-step directions were very helpful. I'll definitely be making this again!
Yvette Mckenzie
Oct 12, 2024I doubled the recipe for a larger gathering and it was a huge hit!
Flo Hammes
Sep 5, 2024I used Gruyère cheese as a substitute and it turned out great!
Pamela Gutmann
Aug 15, 2024The Reblochon cheese made all the difference! So delicious and creamy.