Tartiflette is the famous French potato bake from the Alps, made with just potatoes, bacon, onion and cheese that melts down to become the sauce. Potato Dauphinoise may be the better-known classic, but ask around France and some would choose Tartiflette in a heartbeat.
Nagi's Notes
When JB told me he would love to share a recipe for this special potato bake from the French Alps, at first I was hesitant. I mean, how much better can it be than the classic Potato Dauphinoise? Then he made it. Potatoes smothered in cheese that melts down to become the sauce – I take it all back. This is one special potato dish!!
PS Reblochon is the traditional cheese, but happily you don’t need to hunt it down. Any good washed rind cheese works beautifully – JB tested plenty to make sure. But if you can only get camembert or brie, use this Brie Dauphinoise instead!
Tartiflette
Tartiflette is the famous Alpine potato bake made simply with potatoes, onion, bacon and cheese. It comes from the Savoie region, up in the French Alps, home to some of the best cheese in the country. I grew up in Lyon which is not far from Savoie and I can tell you, there is nothing like coming in from a day of skiing on the slopes to a warm Tartiflette.
Though Potato Dauphinoise may be the more famous French potato bake, Tartiflette has something special going for it – instead of cream, the melted cheese becomes the sauce. The traditional cheese used is called Reblochon which is a washed rind cheese that is notoriously difficult (and expensive) to find outside of France.
It’s a dish from home that I’ve missed and craved, and this winter I was determined to find a way to make it properly here in Australia using an alternative cheese. I was happy to find that I could make a Tartiflette every bit as good as I remember from home using cheeses I could get locally. And luckily, Nagi is famously a cheese monster, so getting through the many, many test batches was never going to be a problem!
Ingredients
Here’s what you need to make Tartiflette.
1. the cheese – reblochon
As mentioned above, the traditional cheese used in Tartiflette is Reblochon which is difficult to find outside of France. But don’t be disheartened, I’ve made it with multiple washed rind cheeses here in Australia and find it really close to the real deal. And believe me, I’m pretty particular about making sure traditional French dishes taste as they should!
About Reblochon
Reblochon is a washed rind cheese which is a type of cheese that is soft and creamy like brie and has the signature slightly funky flavour that comes from the way the rind is washed as the cheese ages. It is made in the Savoie and Haute-Savoie regions near the Alps, traditionally with raw milk from cows native to the region. The rind is white when young and becomes orange as the cheese ages, and a rich, gently pungent flavour that mellows once baked.
The cheese melts beautifully and runs throughout the dish to coat all the potato, which is why you don’t need cream or any other sauce in this dish.
Where to get Reblochon
In France, Reblochon is found at every grocery store. But sadly outside France, genuine Reblochon can be tricky to track down, largely because they fall foul of import laws in countries like Australia and the US.
But as I said above, I have tried Tartiflette with many other washed rind cheeses. Here are other cheese that can be used:
Préféré de Nos Montagnes (what I used, photo below) – This is a Reblochon-style cheese from France. The reason this can be imported is because it is made with pasteurised milk whereas genuine Reblochon uses raw milk. I find the flavour of this to be extremely close to genuine Reblochon, there is barely any difference. I got this from Le Petit Marche, a French deli in Newport, Sydney and it’s carried at speciality cheese shops as well as online and at French markets.
Délice du Jura – This is another French Reblochon-style cheese that is from another region which can also be found online, markets and speciality stores.
Saint-Nectaire – This is a washed rind cheese that is not a Reblochon-style cheese but it has similar flavour and melting characteristics so it is a great alternative. Find it online, at speciality French cheese stores and online.
Other washed rind cheeses – The 3 cheeses I talk about above are the closest washed rinds to Reblochon. But there are many other varieties of washed rinds at different price points and sizes, of which I have tried quite a few over the years and found them all to be enjoyable.
Taleggio – This is the most accessible and affordable option. It is a washed rind cheese that has similar flavour and melting properties to genuine Reblochon. In my area it is carried at Harris Farms (I’m in Sydney) and I’ve seen it in larger grocery stores like Woolworths and Coles that have speciality cheese sections. Taleggio varieties range in price, but don’t hesitate to pick up the best value one as I have made this with the cheapest Taleggio I could find and it was still delicious.
If you get cheese that are wedges rather than a whole wheel like pictured above, then still cut them in half horizontally or cut into chunks and scatter across the surface of the dish. See FAQ for photos.
2. Everything else for the tartiflette
You’ll see some recipes use cream but traditional versions do not because the sauce of Tartiflette is supposed to be just the cheese.
Potatoes – All potato types will work fine here, really, I’ve tried it with the waxy kind (red potatoes) and it turns out well. But my favourite is the starchy kind. They still hold their shape after boiling and become tender to absorb all the flavours while baking. (Sebago in Australia – the dirt covered ones you see on the shelves, Russet in the US, King Edward or Maris Piper in the UK are perfect).
Bacon – Brings pops of salty meatiness and lovely smoky depth against the creamy richness of the reblochon cheese. Get slab bacon from your butcher if you can, so you can cut it yourself into lardons (batons). If you can’t find slab bacon, try speck (which in Australia is cured and smoked pork belly slab).
White wine – Traditionally made with a dry white wine from the Savoie region of France, such as Jacquère or Roussette. These can be difficult to find outside France, so Chardonnay is a great substitute and my favourite wine for cooking , I love the flavour and richness it brings to sauces. There’s no need to buy an expensive bottle, the subtle aromas you’re paying for are mostly lost during cooking anyway. For an alcohol-free version, use a non-alcoholic dry white wine.
Onions – Two regular size onions, brown ones (yellow).
Butter – I always use unsalted butter so I can control the amount of salt in a dish.
How To Make Tartiflette
Don’t overthink this one. It’s boil, sauté, layer and bake. The only thing to plan ahead is cutting the cheese in half. You got this!
1.CUT the reblochon CHEESE
Reblochon is normally very soft and creamy, almost too soft to handle straight from the fridge, so it needs a little help to firm up before you can slice it properly. A short stay in the freezer does the job perfectly, this will not affect the cheese flavour and texture. This trick works just as well if you’re using another washed-rind cheese.
Unwrap the cheese completely, taking off all the packaging.
Place it on a plate and into the freezer for 1 hour, just enough for it to firm up so it holds together well when you are cutting it..
Carefully slice the cheese in half horizontally through the middle with a sharp knife, so you end up with two thinner rounds, rind on one side and the creamy cut side exposed on the other.
2.Cook, assemble and bake
Now that the cheese is sorted, everything else comes together in one pot before going into the baking dish.
Cook the potatoes – Place the cut potatoes in a large pot (mine is 7 litres / quarts) and cover with cold water (2cm / 0.8″ above the potatoes). Add salt, bring to a simmer, and cook for 15 minutes until just tender. A knife should slide in easily with barely any resistance, but the potato needs to still be firm enough to hold its shape, you don’t want them breaking apart.
Drain and leave in the colander until needed, this lets any extra moisture to drain and steam off so the potatoes stay dry rather than watery once baked.
Why start with cold water? It helps the potatoes cook evenly. Starting with boiling water can make the outsides soften before the centres are cooked.
Cook the onion – In the same pot, melt the butter over medium-high heat, then add the onion and cook for 5 minutes, stirring regularly with a wooden spoon, until softened and start to colour.
Add the bacon and cook for a further 5 minutes, stirring regularly, until the bacon is lightly browned and the onion is beautifully golden. If things are browning or catching on the bottom of the pot too quickly, lower the heat a little.
Pour the wine to deglaze, and let it reduce for 30 seconds, scraping the bottom well to loosen all the fond into the wine (those tasty browned bits stuck to the base). There is so much flavour hiding down there, don’t waste it!
Add the potato back into the pot with the salt and pepper. Stir gently, just enough to combine, taking care not to break up the potato pieces.
Transfer the mixture into a baking dish and spread it out into an even layer. The dish I am using is 30 x 25 x 7cm / 12″ x 10″ x 3″.
Place the two halves of reblochon on top, rind side up.
Bake at 200°C / 390°F (180°C fan-forced) for 30 minutes, until the reblochon is completely melted, bubbling around the edges and beautifully golden on top. As it bakes, the melted cheese becomes the sauce of the dish, coating every piece of potato in rich, creamy goodness.
Rest for 5 minutes before serving, if you can wait that long!
How To Serve Tartiflette
Tartiflette is served in the cooler months as a simple main meal in France, usually with just a salad on the side and a glass of crisp white wine. The dish is so substantial and rich that it doesn’t need any extra sides. Try the French Bistro Salad or any fresh leafy salad with a French Vinaigrette, or sautéed Green Beans.
It could also be served as a side dish, like you would Potato Dauphinoise, as part of a banquet though you don’t see this done in France. If I came across Tartiflette on a buffet, I would ignore everything else and just pile my plate full of that!
Have you ever eaten Tartiflette, or is this the first time you’ve heard of it? I’d love to hear in the comments below. Bon appetit! – JB.
FAQ – Tartiflette
Reblochon is the proper cheese for tartiflette, but unfortunately genuine Reblochon is difficult to find in countries such as Australia and the US. Look for a soft washed-rind cheese that melts well. Préféré de Nos Montagnes and Délice du Jura are excellent substitutes, as are Taleggio or Saint-Nectaire. or other washed rind cheeses.
If using a washed rind cheese that is cut into wedges rather than a whole wheel like the Reblochon-style cheeses pictured in the post, still cut the cheese in half horizontally then place it on the surface of the potatoes (see photo below). If you find it is too hard to cut the cheese in half, you could cut into chunks instead, like pictured below. The goal is really just to get as much coverage on the surface of the potatoes as you can so you get even dispersion of the melted cheese throughout the potato.
No! Keep the rind on. Cut the Reblochon horizontally through the middle, then place both halves on top of the potatoes rind side up. As it bakes, the cheese underneath melts down into the potatoes while the rind becomes beautifully golden.
Reblochon is naturally very soft and creamy, which makes it difficult to slice neatly in half when fresh. An hour in the freezer firms it up just enough to make cutting much easier without actually freezing the cheese solid.
I use Sebago potatoes, the dirty/brushed or common washed potatoes you’ll find at Australian supermarkets. They become beautifully tender while still holding their shape. Avoid waxy potatoes such as red or new potatoes, which stay firmer and don’t absorb the flavours of the dish quite as well.
Traditionally, tartiflette is made with a dry white wine from the Savoie region, such as Jacquère or Roussette. They can be difficult to find outside France, so Chardonnay is a great substitute and my favourite wine for cooking. There’s no need to use an expensive bottle, save the good stuff for drinking!
Yes. Use a dry non-alcoholic white wine in place of the regular wine. It will still give you some of the acidity and flavour that the wine brings to the dish.
Yes, though Tartiflette is at its best freshly baked. You can assemble it ahead, cover and refrigerate, then bake when needed. If baking it straight from the fridge, allow a little extra oven time because the whole dish will be cold. Go by appearance, it’s ready when the cheese is completely melted, bubbling around the edges and beautifully golden on top.
Watch How To Make It
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Tartiflette
Ingredients
- 500g / 1 lb reblochon cheese or any washed rind cheese (see Note 1 for brie option)
- 1.5kg / 3lbs potato, starchy – peeled, cut into 2.5cm / 1" cubes (Note 2)
- 1 tbsp cooking salt / kosher salt , for the potato cooking water, halve for table salt
- 60g / 4 tbsp unsalted butter
- 2 brown onion , halved then sliced 3mm / 0.1" thick
- 350g / 12oz bacon block (or speck) , rind removed if any, cut into 2.5 x 0.8cm / 1″ x 0.3" thick batons – substitute thick cut bacon (Note 3)
- 3/4 cup white wine – Jacquère or Roussette from Savoie if you can else any dry white wine, I use Chardonnay (Note 4)
- 3/4 tsp cooking salt / kosher salt , halve for table salt
- 3/4 tsp black pepper
Instructions
Abbreviated recipe
- Boil potatoes 15 min, drain. Sauté onion in butter 6 min, add bacon, cook 6 min. Deglaze with wine, reduce 30 sec. Add in potato, salt and pepper. Transfer to baking dish, top with halved reblochon (rind side up). Bake 30 min at 200°C / 390°F (180°C fan). Rest 5 minutes then serve.
Full Recipe
- Cut Reblochon – Reblochon is normally very soft, so it needs to be firmed up before cutting. Place the whole cheese in the freezer for 1 hour then use a sharp knife to slice it in half horizontally through the middle. You should end up with two thinner rounds, each with rind on one side and the creamy cut side exposed. If using another types of washed rind cheese, still do this step. (Note 1)
- Preheat oven to 200°C / 390°F (180°C fan-forced).
- Cook potatoes – Place the cut potatoes in a large pot (mine is 7 litres/quarts) and cover with cold water (2 cm / 0.8" above the potatoes). Add salt, bring to a simmer, and cook 15 minutes until soft. A knife should easily slides through without resistance, but the pieces are still holding their shape.
- Steam dry – Drain the potatoes and leave in the colander until needed so they steam dry.
- Cook onion – In the same pot, melt the butter over medium-high heat then add onion and cook for 5 minutes stirring regularly with a wooden spoon.
- Bacon – Add the bacon and cook for 5 minutes, stirring regularly until it is lightly browned, and the onions are beautifully golden.
- Wine – Add the white wine to deglaze, and reduce for 30 seconds, scraping the bottom to loosen and dissolve all the fond (those tasty browned bits stuck to the base) into the wine, there’s loads of flavour in there!
- Add the potato back into the pot with the salt and pepper. Stir gently just until just combined.
- Assemble – Transfer the potato mixture into a baking dish (30 x 25 x 7cm / 12" x 10" x 3") and spread it out into an even layer. Place the two halves of reblochon on top, rind side up.
- Bake for 30 minutes until the Reblochon is completely melted, bubbling around the edges and beautifully golden on top. Rest for 5 minutes before serving.
Recipe Notes:
- Australia– Sebago (dirty/brushed or the common washed potatoes sold at supermarkets).
- US– Russet, Yukon Gold
- UK – Maris Piper, King Edward
Nutrition Information:
Life Of Jaffle
Someone in this house was very very naughty and ate a lot more Tartiflette than he was supposed to, so a walk was in order to make up for it.
Jaffle, ever the opportunist, decided to tag along too. 😁
For those around, or can travel to, South Melbourne Market, VIC, AU – K-Sein Fromagerie sells two of the substitutes JB mentions: the Saint-Nectare, and the Taleggio
Thank you for the tip Di ♥️
JB, I so love that you get to make those recipes from your home and spread the love you so clearly have for them! Can’t wait for more of them (even though I have to store them away for later use, because sitting here in Lyon with 40°C, Tartiflette is not what I am craving – but Winter is always coming!). Thanks for all the hard work you (and the whole team) put in. It shows and is appreciated! Merci du fond du coeur !
And Nagi: Thank you for sticking up for him the way you did with the earlier negative comment. It warms my heart to see this.
You are very welcome Britta! Lyon is my hometown and I miss it. I hope you are doing well there!
I’m here in Virginia, USA and I cannot wait to try this. As soon as the leaves begin to turn, I’m going to find a cheese that will work for this recipe and ask the butcher for slab bacon. Slab bacon will be a new thing for me, and I’m looking forward to finding it and slicing it myself. It’s so easy to get into a food rut and conform to the box I sit in with food. Not with this; I’m going to make this fun. Thank you, JB & Nagi. Lastly, Jaffle is as cute as can be!!
I like your attitude JL! Keep going and thank you for your kind words.
I make a very good tartiflette.
Your recipe is very good, about the same as mine. Best greetings and thanks!
Thank you Berenice!
Looks so good, can’t wait to find the right cheese and make it.
😆 Very nice of Jaffle to take you for a walk JB, looks like it was a beautiful day for it.
Thank you Rita, yes Jaffle is starting to worry about my waistline 🙂
JB—
Your recipes are fantastic and give me a feeling of being in France! I can smell and taste them virtually, and I can follow your guidance with you step by step.
I cannot always cook the recipes straight away, but I print them out and store them in my most-prized binder. A curated archive for when the internet lets us down … ?
I really appreciate your comment Penelope, it’s very heartwarming. ♥️
LOVE the French recipes. Keep em coming. Can’t wait to make this!
I won’t stop, don’t worry Elise!
This is mouthwatering delicious. I make it often in winter. Now, here in Holland we have a heatwave, the 5th of this year, 42 degrees and more. I save it for better days.
Tartiflette weather is coming soon, don’t you worry Marloes!
You can find Rebochon at Marks & Spencer’s that’s where I normally buy mine a Macclesfield
It’s a delicious dish for the colder weather and enjoy
Thank you for your recommendation Norma, it will help a lot of people here. 🙂
I’m in the UK … which cheese would be a good equivalent please
You can buy reblechon in most UK supermarkets.
I used Camembert. It worked really well.
I’ve eaten tartiflette in the past, it’s delicious. In fact I’m in Paris now, it’s a bit too hot during the heatwave for tartiflette, however I bought some Tartiflette flavoured chips at Franprix. Sadly they’re not very good 😢
Just need a bit of patience James, Tartiflette weather will be back soon!
I hope so JB – it’s 30° at !0pm here in Paris, it’s too hard to enjoy so much wonderful comfort food.
Oh my goodness, I’m travelling through the UK at the moment and cannot wait to make this. I’ve had the pleasure of eating this atop the French Alps and it was incredible. Yum, yum,yum. Thank you so much JB!
I am SO jealous!!! Eating Tartiflette in the Alps has been added to my bucket list!!!
You won’t regret that trip Nagi – French alpine cheeses are glorious, the scenery is stunning and don’t get me started on the charcuterie….
Sounds like you’ve had the real deal Sanda!
For those in the UK, Reblochon is available at Morrisons, Fleur Des Alps is a great sub and availabke at M&S. (Even says “Ideal in a tartiflette” on the label!).
Lots of other suitable alternatives available too.
Thank you for the recommendations Robert, they are extremely helpful!
haven’t tried this yet – I’m in the UK (Scotland) – I can get Reblochon on Amazon – got it on order now!
Yes! Thank you for giving this a go Helen!
Unfortunately on the Sunshine Coast we have VERY limited deli and cheese. Looking forward to making this but can only use brie or camembert.
Give Maleny Food Co a call. They’re great in there. They may even have something else suitable, or be able to get it in for you.
There are plenty of places you can find great cheese on the Sunny Coast. Just a few suggestion, depending on where you are… start with the markets (Noosa, Yandina), or one of the bigger IGAs (Forest Glen for example) or Befresh at Warana.
Hi Kelle!
I’m on the Prairies, and in the event I cannot find a suitable substitute, may I please ask what cheese you found?
We do have a few really lovely cheese mongers, so I am hopeful I will find a great replacement if needed.
Please also accept my caring thoughts as your home province deals with all of the devastating wildfires.
Sadly, we share common ground with you with our own rampant wildfires in northern Manitoba.
Thank you.so much, Kelle!
Please take good care, and I’ll look forward to your reply if you are able.
Kindly,
Alex 🦄
Hi Alex! I’m going to try it using Oka cheese from Québec https://www.fromageoka.ca/en and from what I can see it’s pretty widely available across Canada.
Good luck!
~ Kelle
Wonderful, Kelle!
Thank you so much for your suggestion, and the associated link.
I’ll seek it out if necessary, and I wish you good fortune as well!
Alex 🦄
Honestly one of my fave French dishes. Its comfort in a plate.
A good reasonably priced substitute (in Australia) is the French oval cheese from aldi, or their emporium brie. The key is the cheese has to be a little smelly (in a good way!) Don’t get the cheap brie that has no taste.
Nz use the Rarama kapiti cheese.
Hi Steph, thank you for your recommendations 🙂
My goodness!
While I generally do not comment on other people’s posts, I feel compelled to respond to a previous post made by Sophie. Or really to an unsolicited gripe.
I am not sure what bee got in her bonnet, but if she has never heard of the saying that I would suggest most of us were taught as children; “If you cannot say something nice, do not say anything at all”, then I would also suggest she learn it quickly.
Expression of personal opinions are welcome, but not when they are derogatory or condescending.
If she finds certain cuisines or foods offensive, she is also free to seek out resources that please her.
Just please do not insult a highly skilled, talented, young chef who is injecting some world experience to those of us who are enthusiastically interested.
Nagi has always, and continues to provide us with fabulous content and recipes for diverse tastes.
Foremost, Nagi’s site is a loving and supportive space, in a world that can be filled with negativity lately. JB highly contributes to this environment.
To both JB.and Nagi, “Thank you” for all you both do.to make ordinary days special!
Please ignore the malcontents!
I’m looking forward to making the last few recipes when we cool down.a wee bit here!
Belly Rubs to wee Jaffle!
“Cheers” from a Lass on The Canadian.Prairies.
🤗🥰
I do not see the problem with Sophie’s criticism. Not once did she call anyone names or demean either Nagi or JB, Sophie just pointed out her frustrations, which she is more entitled to have.
We don’t have to be positive or dotting 24/7. Expressions of opinion – even negative ones – are certianly welcome.
Hi Madeleine, I absolutely welcome opinions and constructive criticism around here, in fact, it often shapes the direction of things we do, recipes we share, and how we share them. For example, when we trialled doing recipe videos with my face in them rather than just my hands, we saw an increasing number of readers saying (nicely) they enjoyed seeing me but they preferred the efficient hands-in-pans style videos for actual recipe making purposes. We listened, and changed back 🙂
But I don’t appreciate the dismissive tone of Sophie’s message. There is a real person who has put hours upon hours of blood, sweat and (almost!) tears into this post. You cannot begin to imagine how many hours of work was put into this, not just testing the recipe but also filming the recipe, editing it, photographing it, making the step photo graphics, checking so many alternative cheese choices for the very reason because we KNEW the cheese accessibility would be sticking point here and the writing, my gawd, if you knew how long it take to write these posts….
So in short, I did take offence to the tone of Sophie’s message and I was especially upset on behalf of JB. And I made that very clear in my response to her.
Hi Nagi, I appreciate your work and what you do. Just so you know, that I absolutely do understand the hours it takes of work, as I am a blogger and YouTuber myself. Trust me, I know how hurtful criticism can sound having dealt with plenty of it myself.
I wish you and JB well. Yet Sophie’s criticisms, while I disagree in some parts, shouldn’t be reduced to her being a ‘malcontent’ or a ‘whingebag’ as some commentators have put it.
The point is none of the alternatives cited seem to be available either. I even googled washed rind cheeses in Australia and found none available at Woolies. I do think this recipe goes against the original ethos of RTE.
“ My recipes are cost conscious, made using everyday ingredients …”
Well said Alex, I couldn’t agree more! Thank you Nagi and JB for all the fabulous recipes!! Sending love from Perth Aus.
Thank you, Susan,
I think. what also struck me about Madeleine’s response comment was her statement to “. . . not being positive or ‘dottie’ 24/7”.
No one, certainly not me, is suggesting that a ‘Pollyanna’ view everyday, is realistic, or indeed healthy.
However, for some folk, just receiving a weekly positive optimistic post from Nagi and JB may be the very thing that lifts up their spirits and brings them some joy.
Why some people feel the need to ‘share’ their non-constructive criticism, and others feel their need to defend them is beyond me.
Sophie’s comments were hurtful in their veiled and not so veiled insults and dismissiveness. Plain and simple.
Kindly,
Alex 🦄
👍🏻👍🏻👍🏻 for your crisp, on point response Alex. Five star critique!
Just googled Roblechon…NOT able to import into OZ as a raw milk cheese. Please explain
Jackie, JB has said that Roblechon is not available in Australia and has gone to great lengths to find suitable substitutes – as detailed in his comments above the recipe.
Hi Jackie, yes you are right, unfortunately. We can’t find Reblochon here but I’ve gave substitutes in the ingredients and recipe card notes sections. I hope that helps.
In New Zealand use Ramarama Washed Rind rounds by Kapiti and Agria potatoes. delicieux!
Yes! I miss this cheese now I’ve left NZ and it worked so well as a substitute
Thank you for the NZ suggestion.
Thank you for this precious information Raewyn!