🥔 Tartiflette

Name: Tartiflette
Total time: 70 min
Yield: 4
Cuisine: France · Savoie
Ingredients: 1 kg waxy potatoes; 1 Reblochon cheese (about 450 g); 200 g smoked bacon lardons; 2 onions, sliced; 150 ml cream; 1 tbsp oil; Salt and black pepper

Origin: France · Savoie

945kcal

per serving · 350 g

270kcal

per 100 g

35 gProtein10 g / 100 g

60 gFat17 g / 100 g

60 gCarbs17 g / 100 g

Tartiflette is a hearty Alpine bake of sliced potatoes, smoky bacon lardons and onions, layered with cream and topped with a whole Reblochon cheese cut in half. In the oven the cheese melts into the potatoes and forms a golden, bubbling crust. It is rich and warming, usually served straight from the dish with a green salad and pickles after a day in the mountains.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: bacon

Not veganbecause of: reblochon cheese, bacon, cream

Contains porkbecause of: bacon

Contains dairybecause of: reblochon cheese, cream

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

potatoreblochon cheesebacononioncream

Recipe

4 servings70 min

Ingredients

1 kg waxy potatoes
1 Reblochon cheese (about 450 g)
200 g smoked bacon lardons
2 onions, sliced
150 ml cream
1 tbsp oil
Salt and black pepper

Method

Boil the potatoes in their skins for 15–20 minutes until just tender, then peel and slice.
Fry the lardons and onions in the oil until golden.
Layer the potatoes with the bacon and onions in a baking dish, season and pour over the cream.
Cut the Reblochon in half horizontally and lay it rind-side up on top.
Bake at 200 °C for 20–25 minutes until melted and golden.

How to make it lighter

Treat it as a main course: a smaller portion with a large green salad keeps the meal within budget.
Use half a Reblochon instead of a whole one — the cheese is the most calorie-dense part.
Drain the fat from the lardons before layering; 1 tbsp of fat is about 120 kcal.

History

Tartiflette is a fairly recent dish: it was popularised in the 1980s by the Reblochon trade association to boost sales of the cheese. It draws on older Savoyard potato dishes such as péla, cooked in a long-handled pan. Today it is a fixture of ski-resort restaurants across the French Alps.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →