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French Tartiflette


"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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1 h 10 m servings 549 cals
Original recipe yields 4 servings


  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 889 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 16
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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 ingredient...

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

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 eati...

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 kno...

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 authe...

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 ...

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...

Very nice dish and got plenty compliments at the True Blood potluck party tonight. I doubled the recipe and ended up using over a pound each of bacon and brie cheese(couldn't find any of the oth...

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 W...