Easy Tartiflette Recipe


Today I am sharing one of my favourite recipes of all time. I was lucky enough to try Tartiflette when I moved to France a few years back. It is one of those memorable dishes that you never forget.

This easy Tartiflette recipe comes from many, many attempts of making my own and I am so happy with it, it has become a sought after dish in my house. Everyone loves it!

If you love potatoes, bacon, cheese and cream then this recipe is for you. It is easy to see why it is a French classic and the French are definitely proud of this old favourite. You have to try this!!

Easy Tartiflette Recipe

This hearty French traditional dish is tasty and keeps you coming back for more. Easy to put together and a huge crowd-pleaser. Classic winter food. Bon Apétit!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 5-6 large potatoes peeled and cubed
  • 1 large onion chopped
  • 1/2 slab Rebochlon cheese sliced
  • 1 tbsp olive oil
  • 1 dash white wine
  • 1/2 tsp salt
  • 1 dash cracked black pepper
  • 200 mls pouring cream
  • 2-4 servings rocket salad/similar as a side
  • 200 grams lardons or chopped bacon bits
  • 1 large garlic clove chopped finely


  1. Peel and chop the potatoes to bite size pieces and boil until tender. Around 10-15 mins

  2. Chop the onion into small pieces and add to a large frying pan of the olive oil on a medium heat.

  3. Add in the lardons/chopped bacon, lower the heat and add garlic. Fry until cooked.

  4. Add in a dash of white wine and remove from the heat.

  5. Strain the potatoes in a strainer. Preheat the oven to 200°C.

  6. Return the pan to the heat and add in the cream. Mix well and add in the cracked pepper and salt.

  7. Add in the potatoes and mix well.

  8. Remove from the heat and prepare a large baking dish by greasing with butter.

  9. Empty the contents of the frying pan into the baking dish and top with the Rebochlon cheese slices.

  10. Pop it in the middle of the oven for around 20mins or until the cheese has browned a little and it begins to bubble at the sides.

  11. Remove and leave to cool for around 3-5 mins.

  12. Serve with a side of rocket or similar salad. Voila!

fried onions and bacon  potato chunks in strainer  

I hope you enjoy this recipe as much as I do. It is a traditional recipe from Savoy in the French Alps. Perfect for the cold weather but a tasty treat any time of the year. You don’t need a heavy side so that is why I suggest a light salad with a drop of olive oil as it is quite heavy. You will still end up scoffing the lot though! It never lasts long. If you do happen to have some left over, it tastes even better the next day. It can be eaten cold and still tastes great but I just love the heated version with melted cheese. Wow!

reblochon cheese  halved reblochon chopped  tartiflette with reblochon strips

 Read more about the history of this fabulous dish here

tartiflette portion on a plate

There are quite a few variations online but I have experimented with many and used varied techniques to find my perfect combo. 

Let me know if you try this and how you get on. I love hearing your feedback 🙂

Bon Ap!

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