Uploaded August 2026 | Updated September 2026, 3 weeks ago
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/tartiflette-recipe
Hi guys, Chef JB here! Tartiflette 🧀🥔 A proper French winter dish from the Alps. Potatoes, smoky bacon and sweet onion, all baked under a whole melted wheel of Reblochon cheese until it's golden, bubbling and impossible to resist. Boil, sauté, layer, bake and 30 minutes later you've got a bowlful of pure comfort. No fuss, just a big spoon and maybe a simple green salad if you're feeling responsible! One last excuse for a cosy night in before we start thinking about spring. Bon appétit! - JB
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Tartiflette
Serves 6 to 8
500g / 1lb reblochon cheese or washed rind cheese*
1.5kg / 3.3lbs starchy potato, peeled then cut into 2.5cm / 1" cubes
1 tbsp cooking salt / kosher salt (for the potato cooking water)
60g / 4 tbsp unsalted butter
2 brown onions, halved then sliced 3mm / 0.1" thick
350g / 12oz bacon block (or speck), rind removed, cut into batons 2.5 x 0.8cm / 1” x 0.3” – sub thick cut bacon
3/4 cup / 180ml white wine (Jacquère/Roussette from Savoie or Chardonnay if you can find it)
3/4 tsp cooking salt / kosher salt
3/4 tsp black pepper
CUT REBLOCHON:
1.Freeze the reblochon for one hour.
2.Slice it in half horizontally with a sharp knife. Set aside.
COOK, ASSEMBLE & BAKE:
2.Preheat oven to 200°C / 390°F (180°C fan-forced).
3.Place potato in a large pot, cover with cold water and salt. Simmer for 15 min then strain and let it steam dry.
4.In the same pot, cook onion in butter for 5 min over medium-high. Stir often.
5.Add bacon and cook for 5 min until lightly browned and golden onion.
6.Pour wine to deglaze, reduce 30 seconds. Scrape up the fond for flavour.
7.Add potato back in with salt and pepper. Stir gently.
8.Transfer in a dish (30 x 25 x 7cm / 12” x 10” x 3”) into an even layer. Place the Cheese on top, rind side up.
10.Bake for 30 min until the cheese is melted, bubbling and golden. Rest 5 min. Serve.
*Traditional Tartiflette cheese, but pricey and hard to find outside France. Use another washed rind instead. I like Préféré de nos Montagnes and Délice du Jura, both come as whole wheels like Reblochon. Saint-Nectaire or Taleggio also work well. If it comes in wedges. Cut in half, same as a wheel. Or break into large dollops. Aim to cover most of the potato surface, so the cheese melts through evenly.
#tartiflette #recipetineats #chefjb #frenchrecipe #comfortfood #reblochon #winterrecipes #cuisinefrancaise #baking #frenchcooking #frenchcuisine
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/tartiflette-recipe
Hi guys, Chef JB here! Tartiflette 🧀🥔 A proper French winter dish from the Alps. Potatoes, smoky bacon and sweet onion, all baked under a whole melted wheel of Reblochon cheese until it's golden, bubbling and impossible to resist. Boil, sauté, layer, bake and 30 minutes later you've got a bowlful of pure comfort. No fuss, just a big spoon and maybe a simple green salad if you're feeling responsible! One last excuse for a cosy night in before we start thinking about spring. Bon appétit! - JB
----------
Tartiflette
Serves 6 to 8
500g / 1lb reblochon cheese or washed rind cheese*
1.5kg / 3.3lbs starchy potato, peeled then cut into 2.5cm / 1" cubes
1 tbsp cooking salt / kosher salt (for the potato cooking water)
60g / 4 tbsp unsalted butter
2 brown onions, halved then sliced 3mm / 0.1" thick
350g / 12oz bacon block (or speck), rind removed, cut into batons 2.5 x 0.8cm / 1” x 0.3” – sub thick cut bacon
3/4 cup / 180ml white wine (Jacquère/Roussette from Savoie or Chardonnay if you can find it)
3/4 tsp cooking salt / kosher salt
3/4 tsp black pepper
CUT REBLOCHON:
1.Freeze the reblochon for one hour.
2.Slice it in half horizontally with a sharp knife. Set aside.
COOK, ASSEMBLE & BAKE:
2.Preheat oven to 200°C / 390°F (180°C fan-forced).
3.Place potato in a large pot, cover with cold water and salt. Simmer for 15 min then strain and let it steam dry.
4.In the same pot, cook onion in butter for 5 min over medium-high. Stir often.
5.Add bacon and cook for 5 min until lightly browned and golden onion.
6.Pour wine to deglaze, reduce 30 seconds. Scrape up the fond for flavour.
7.Add potato back in with salt and pepper. Stir gently.
8.Transfer in a dish (30 x 25 x 7cm / 12” x 10” x 3”) into an even layer. Place the Cheese on top, rind side up.
10.Bake for 30 min until the cheese is melted, bubbling and golden. Rest 5 min. Serve.
*Traditional Tartiflette cheese, but pricey and hard to find outside France. Use another washed rind instead. I like Préféré de nos Montagnes and Délice du Jura, both come as whole wheels like Reblochon. Saint-Nectaire or Taleggio also work well. If it comes in wedges. Cut in half, same as a wheel. Or break into large dollops. Aim to cover most of the potato surface, so the cheese melts through evenly.
#tartiflette #recipetineats #chefjb #frenchrecipe #comfortfood #reblochon #winterrecipes #cuisinefrancaise #baking #frenchcooking #frenchcuisine
