Tartiflette, a culinary gem from the Savoy region of the French Alps, is the ultimate comfort food. This indulgent, oven-baked dish combines crispy bacon, caramelized onions, and tender sliced potatoes. All brought together with a touch of cream, garlic, and a splash of white wine.
The crowning glory? A generous layer of creamy, aromatic Reblochon cheese, melted to perfection. Beloved by skiers and visitors alike, tartiflette is the go-to meal for warming up and recharging after an exhilarating day on the slopes. It’s not just food—it’s a taste of alpine tradition in every bite!
Ok so this is Provence, however in all my time here I have never experienced frosty white mornings, one after the other in January like this year 2025. A French friend I spoke to says it used to always be like that when he was young and lived in Aix-en-Provence. French Tartiflette is a good winter dish for us before we start in earnest with the more usual summer produce of tomatoes, courgettes, peppers and aubergines.
Adjust your ingredient amounts to your chosen oven dish as this recipe is fairly loose in that you really can not get it wrong. My amount was for a couple of us working in a chilly garden all morning, and my son always eats more than me, so that was calculated for!!
ingredients
Tablespoon of olive oil
Onions . . . I like quite thick slices
Bacon bits/lardons
A garlic clove peeled but left whole
Thyme & 2 perennial celery stalks
Salt & pepper
A splash of white wine
Potatoes on the waxy side
Cream
Reblochon cheese slices . . . though other cheeses like Port Salut, or a Brie will do nicely.
method
Preheat oven to 200C
Salt & boil the potatoes till a bit on the firm side, and personally I never peel the potatoes in this case.
Saute the onions and the bacon bits with the whole garlic clove in a little olive oil, till the onions are opaque and the bacon is cooked. Salt & pepper to taste.
Add thyme & perennial celery with the onions garlic & bacon bits (see tips & tricks below).
Add a splash of white wine.
Add enough cream to coat all, once the wine has cooked down.
Place in a pretty oven dish.
Slice the potatoes and lay over all.
Top with enough cheese to cover.
Pop in the pre-heated oven on middle shelf for 20 mins or until brown all over.
French Tartiflette is best served with a beautiful crisp green salad with a nice vigorous dressing using a splash of lemon juice, to help with all the richness of the cheese. Wine of your choice, but this was a gardening day lunch.
Tips & Tricks
- As I said . . . adjust your ingredient amounts to your chosen oven dish as this recipe is fairly loose in that you can not really get it wrong. My amount as shown in my little copper dish, was for a couple of us working in a chilly garden, and my son always eats more than me so that was calculated for!
- Thyme seems to always be the preferred herb for Tartiflette, and I use lemon thyme, however I also love the extra zing a couple of sprigs of my perennial celery provides. I add the stalks and the leaves.
- I also only like a bit of cream to moisten, however if you want a more creamy dish then go for it.
