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Tartiflette is a traditional dish from the French Alps. When I lived in the south of France, I lived with a family where the lady was from Savoie so she would make it often and I fell in love with it! I was back in the French Alps last year and it reminded me of this dish but it was even better! So I came home and I wanted to make my own version and here it is! The proper cheese is Reblochon but it is illegal here SO we will not be using that. I am using Robiola instead but you can use Port Salut or Taleggio. Brie or camembert work well too but you generally want a milder cheese. All of these will work as a reblochon cheese substitute.
Why You’ll Love Tartiflette
Imagine buttery potatoes, crispy bacon, caramelized onions and deliciously melty Robiola cheese, do I need to say more? This dish is perfection!
How To Prepare Tartiflette
🥓 Preheat a pan for 2 minutes on medium heat. Add bacon or lardons. Cook for 2-3 minutes and lower heat to low and let the fat render as much as you can, about 20 minutes. This will help them be crispier. Remove half the bacon fat. You can either dispose of it or keep it for another recipe. They’re great to use to make your fried eggs in the morning!
🧅 In that same pan add the onions and shallot. Let them caramelize for 25-30 minutes, mixing often. You are not going for a full caramelization but you will continue cooking when your Tartiflette is combined.
🥔 Peel and cut your potatoes in half lengthwise and then into half moon shape about 1/2 inch thick. Add them to a pot of cold water with lots of salt. Bring them to a boil until parboiled (fork-tender but not failing apart). You don’t want them fully tender since they will continue cooking in the oven. Strain and set aside.
🌿 Add the thyme to the onions, mustard, garlic clove and Herbs de Provence to your onion and shallot mixture. Deglaze the onions with the wine and let it fully absorb. Add salt to taste.
🧈 Rub the butter onto a baking dish. Mine is a Stuab 10.5 X 7.5. Now we begin to layer. Add half the potatoes, half of the créme fraîche, black pepper, half of the onions and bacon. Add the rest of the potatoes, remaining creme fraiche, black pepper, bacon and onions.
🧀 Slice the Robiola in half. Place it over the potatoes rind side up. Bake at 400°F for 25-35 minutes. Top with chives and you have your delicious Tartiflette!
♥️ And that is it, subscribe for more!
Substitutions for Tartiflette
- This dish is classically served with reblochon cheese but it is illegal here so some great cheese substitutes are Robiola, Port Salut or Taleggio. Brie or camembert work well too but you generally want a milder cheese.
- You can Charlotte or red potatoes instead of gold. Idaho aren’t a great substitute because they are starchy and can fall apart and they won’t give you that creamy texture you’re looking for in this dish.
- If you are not an Herbs de Provence fan, you can swap it out with Italian seasoning or whatever you prefer with potatoes.
Variations for Tartiflette
- Vegetarian Variation: Instead of using lardons or bacon, use smoked mushrooms, smoke tofu or just leave it out completely.
- Seafood Variation: If you want to add some protein, add some smoke salmon or cooked prawns.
- Breakfast Variation: We all know how I feel about eggs, so top this with a deliciously runny fried egg and call it breakfast!
🔥Chef Nadia’s Tip🔥
Make sure your potatoes 🥔 are sliced in similar sizes so that they cook evenly!
Recipes That Pair with Tartiflette
Common Questions
Parboiled is where the potatoes is fork-tender but not failing apart. For this size potato it will take about 10-15 minutes.
Sadly it is unpasteurized and not aged long enough to meet FDA standards. Since I obviously can’t get Reblochon, I am using Robiola cheese instead. Other alternatives are Port Salut or Taleggio. Brie or camembert work well too but you generally want a milder cheese. All of these will work as a reblochon cheese substitute.
You can assemble it ahead but make sure you wait till right before serving for the last bake where the cheese gets all deliciously gooey.
Tartiflette
Equipment
- 1 pan
- 1 baking dish (I used a 10½ x 7½ Stuab)
Ingredients
- 3 lb yukon gold potatoes, peeled and cut into moon shapes
- 1 large white onion, or 2 small/medium, sliced
- 1 shallot, sliced
- 8 oz lardons or thick cut bacon, cut into strips
- 1 sprig fresh thyme
- 1 garlic clove, grated
- ½ tsp Herbs de Provence
- Salt and pepper , to taste
- 8 oz creme fraiche
- ⅓ cup white wine
- 2 tsp dijon mustard
- 2 tbsp unsalted butter
- 1 wheel of Robiola, + a few pieces for the sides
Instructions
- Preheat a pan for 2 minutes on medium heat. Add bacon or lardons. Cook for 2-3 minutes and lower heat to low and let the fat render as much as you can, about 20 minutes but do not burn. This will help them be crispier. Remove half the bacon fat and reserve.
- Remove half the bacon fat. You can either dispose of it or keep it for another recipe.
- In that pan add the onions and shallot. Let them caramelize for 25-30 minutes, mixing often. You are not going for a full caramelization.
- Peel and cut your potatoes in half lengthwise and then into half moon shape about 1/2 inch thick.
- Add them to a pot of cold water with lots of salt. Bring them to a boil until parboiled (almost done). You don’t want them fully tender. Strain and set aside.
- Add the thyme to the onions, mustard, garlic clove and Herbs de Provence to your onion and shallot mixture.
- Deglaze the onions with the wine and let it fully absorb. Add salt to taste.
- Rub the butter onto a baking dish. Mine is 10.5 X 7.5.
- Now we layer. Add half the potatoes, top with half of the creme fraiche, add black pepper, half of the onions and bacon. Add the rest of the potatoes, remaining creme fraiche, black pepper, bacon and onions.
- Slice the Robiola in half. Place it over the potatoes rind side up.
- Bake at 400°F for 25-35 minutes.
- Top with chives and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
