Tartiflette Recipe

I love this – it’s a must have when in France. There’s a French market that comes to us once a year that cooks it in a giant pan. Not exactly ‘healthy eats’ but damn it’s lovely. Also not one for people who are not a fan of / allergic to Garlic!


  • 1kg Charlotte potatoes, peeled
  • 250g bacon lardons
  • 2 shallots
  • 1 garlic clove
  • 100ml white wine
  • 200ml double cream
  • Salt and black pepper
  • Reblochon cheese (about 450g)

Tartiflette was apparently created to sell Reblochon cheese, but if you absolutely need to substitute then I guess you could use gruyère or something like that instead?


  1. Preheat oven to 200C
  2. Boil the potatoes in water with a pinch of salt for 5-10 minutes then drain and set aside to cool slightly. 
  3. Fry the bacon, shallots and garlic for 4-5 minutes in a hot pan
  4. Deglaze the pan with white wine and cook off until most of the liquid has evaporated.
  5. Slice the potatoes thinly and layer into an oven-proof dish with the bacon mixture.
  6. Pour in the double cream. Season with salted and a generous grind of black pepper. Layer the Reblochon (sliced) on top. 
  7. Bake for 10-15 minutes or until bubbling and golden brown on top.

Questions or comments? Let me know!