French · Dinner · Winter
Tartiflette
4.6 · community
25m
Prep
45m
Cook
Easy
Level
680
Energy
The Alps in a dish: potatoes, lardons, onions, and white wine under a whole melting wheel of soft cheese. Invented to sell Reblochon; perfected to survive ski season.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Yukon Gold Potatoes — boiled, thick-sliced
Bacon — lardons
Onion — sliced
Camembert — Reblochon if you can find it — halved horizontally
Garlic — for the dish
4 steps
Method
1
Crisp the lardons; soften the onions in the fat, 8 minutes; deglaze with wine and reduce by half.
12 min — timer available in cooking mode
2
Rub the baking dish with garlic. Layer potatoes, the onion-lardon mix, cream, and seasoning.
3
Crown with the cheese halves CUT-SIDE DOWN — rind up, so it roofs the dish as it melts. Bake at 200°C until bronzed and volcanic, 25–30 minutes.
28 min — timer available in cooking mode
Why this works
Rind-up is the tartiflette law: the rind crisps into a lid while the paste floods the potatoes below.
4
Rest 10 minutes. Serve with sharp salad and cold white wine — the richness demands both.
10 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
A crisp Savoie white — Apremont if the shop is good.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
Crusty bread or buttered rice
A sharp green salad
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
680
kcal
24g
protein
46g
carbs
44g
fat
3g
fiber
520mg
sodium
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