Savoyard Tartiflette

Name: Savoyard Tartiflette
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: France
Ingredients: 1 kg of potatoes; 450 g of reblochon; 2 onions (medium); 20 cl of crème fraîche; 10 cl of white wine; 20 g of butter; salt; pepper; 1 small bunch parsley (fresh)

5,01 review

Tartiflette is a gratin of potatoes, bacon, and a whole Reblochon cheese. 🥔 The cheese melts over the potatoes. It's a winter dish.

Total time: 1 h
Prep: 20 min
Cook: 40 min
Difficulty: Easy
Per person: €2.50

By the CookinBreak team

Ingredients 9

servings

Estimated cost €10.00

Equipment

Oven
Gratin dish
Saucepan
Skillet
Kitchen knife
Cutting board
Wooden spoon
Vegetable peeler

Instructions

Tap a number to check off the step, and a time to start a timer.

Prepare the potatoes: Peel them, then cut into thick slices (about 5 mm). Cook them for in salted boiling water. Drain and set aside.

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Sauté the onions and bacon: In a skillet with a little butter, sauté the thinly sliced onions until translucent, add the bacon, and let it brown. (Add the white wine if you want to deglaze).

Assemble the tartiflette: Butter the baking dish. Arrange a layer of potatoes, then a layer of onions and bacon, and cover with crème fraîche. Repeat until you run out of ingredients.

Add the Reblochon: Cut it in half through its thickness, then in half again to get 4 pieces. Place them rind side up on top of the dish.

Bake: Bake for at 400 °F until the cheese is well melted and golden.

Serve hot: Sprinkle with fresh parsley before serving, if you like.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Camembert with Honey and Walnuts

20 minEasy

For dessert

Chocolate Lava Cake

25 minEasy

To drink

5.0

Classic Mojito

10 minEasy

Nutrition facts

per serving · estimate

680kcal

Protein28 g16%
Carbs52 g31%
Fat40 g53%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

👉 For an even more melt-in-your-mouth version, you can replace the crème fraîche with a mixture of cream and fromage blanc 🥛. It adds lightness without losing any indulgence 😍🧀.

Freezing : Can you freeze this recipe?

Not recommended

Potatoes and cream tend to become mealy and watery after thawing.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the refrigerator. The texture of the potatoes may change slightly.

Making ahead : Can you make it the day before?

Yes

Precooked potatoes, browned onions, and sliced Reblochon can be prepared the day before. Assemble before the final baking.

Reheating : How do you reheat it?

Ideally in the oven for 15-20 min at 160-180°C to regain the golden top and even heat. Microwave possible but the texture of the potatoes and cheese will be altered.

Variations

Sprinkle with fresh parsley.
Splash in white wine to deglaze the onions and bacon.
Serve with a green salad.

Mistakes to avoid

Peeling the Reblochon: place it rind side up.
Cutting the potatoes too thin: thick slices of about 5 mm.
Not precooking the potatoes: 10 minutes in salted boiling water.

Frequently asked questions

Comment faire une tartiflette ?

Cook potato slices for 10 minutes, sauté the onions and bacon, layer them with the cream in a buttered dish, place the Reblochon rind side up, and bake for 30 minutes at 200°C.

Comment couper le reblochon ?

Cut the Reblochon in half through its thickness, then in half again to get 4 pieces, which you place rind side up on top of the dish.

Combien de temps cuire la tartiflette ?

Bake for 30 minutes at 200°C, until the cheese is well melted and golden. Serve hot, sprinkled with fresh parsley if you like.

Quelle quantité de reblochon ?

The recipe uses 450 g of Reblochon for 1 kg of potatoes, with 2 onions, 20 cl of crème fraîche, and 10 cl of white wine.