French Tartiflette Recipe -
French Tartiflette Recipe

French Tartiflette

Recipe by  

"This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    35 mins
  • COOK

    35 mins

    1 hr 10 mins


  1. Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  3. Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat.
  4. Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole.
  5. Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.
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Reviews More Reviews

Sep 18, 2009

This dish is often found in many high-end restaurants, but with quite a few things you can do to upgrade the flavor with common ingredients. Since the average person has to get their ingredients from supermarkets, Port Salut cheese is probably the best substitute for the difficult to find Reblochon. That said, you are MUCH better off using chopped Pancetta (which you won't have to drain) than bacon. A couple of cloves of garlic go very well in with the onions and bacon/pancetta. Also, I would recommend only half-pre-cooking the potatoes in step 1, then slicing them, and then frying them in withe the frying pan items before putting them in the baking dish. Perhaps most importantly, this dish was MADE for Thyme - add 1/2 tbsp of thyme to the cream and wine before baking too. Yummy! Great addition to the site!

Jul 02, 2009

Raclette cheese also works well as a substitute for the Reblochon, which is much more difficult to find.


19 Ratings

Jun 15, 2009

was VERY yummy! a quick warning...if you can find the reblochon like it calls for, it smells pretty nasty (a combo of sweaty feet and B.O) BUT the final product DOES NOT taste like you are eating feet! I loved it!

Dec 21, 2009

This was a fantastic dish and everyone at our get-together loved it. The Reblochon apparently is illegal to sell in the states, but if you go to a quality cheese shop then should know a good knock-off to replace it. The dish was superb and simple.

Oct 13, 2008

Very good. I couldn't find Reblochon at the places I hang out, so I ended up using Brie. Also made my own creme fraiche for the same reason. My finished product obviously wasn't completely authentic, but we enjoyed it anyway. I'd like to try it again sometime with the Reblochon cheese. Thanks for the recipe!

Feb 07, 2011

Very good made it for dinner today wasn't exactly like how my French teacher described it but still tres bien, however i didn't have Creme Fraiche so i used sour cream still was excellent Good Work!

Aug 03, 2009

Reblochon is a very regional cheese specific to the Alps. Which is what makes this an Alpine specialty. It will be hard to find Stateside. It is really good if you wait for the creme fraiche and put it on top of the cheese and everything the last 10 min.

Apr 24, 2009

Used a whole pound of bacon, but other than that made exactly as directed and was it ever wonderful! Husband took leftovers to work the next day for lunch and everyone asked what he was warming up since it smelled so good. Thanks!


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  • Calories
  • 549 kcal
  • 27%
  • Carbohydrates
  • 53 g
  • 17%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 986 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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