Today I prepared a classic French Tartiflette that features hearty potatoes, finely chopped onions, savory lardons and a generous slice of melted Reblochon cheese. A splash of white wine and a hint of garlic add layers of flavor. I invite you to explore the simple indulgence of this well-loved dish.

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I recently discovered Tartiflette and it’s earned a solid spot in my recipe rotation. There’s something about the way 2 lbs of cubed potatoes, a finely chopped medium onion and 200 g of diced lardons come together when you add 1/2 cup of dry white wine and a whole halved Reblochon cheese.

The heavy cream and a bit of butter meld all these textures into a dish that is truly unforgettable even without all that fancy frills. I know plenty of foodies who swear by French Potato Casserole recipes and let me tell you, this one does not disappoint, especially if you love a good French tartiflette that highlights the richness of flavors.

Every bite has a distinct character that reminds me of those classic France Food Recipes that keep you coming back for more. Give it a try and see how it transforms your dinner table.

Why I Like this Recipe

I like this recipe because I can never get enough of the creamy, melty cheese; it just makes every bite so rich. I like it because the mix of crispy potatoes, salty lardons, and soft onions gives me such a comforting, home-cooked feel. I like it because that splash of white wine adds an unexpected tang that makes the flavors pop in a way that’s both surprising and delicious.

Tartiflette is one of those dishes that you really don’t know how much you need until you try it. It’s a mix of crunchy cooked potatoes, gooey melted cheese, and savory onions with lardons that give it a really hearty vibe. The white wine adds a bit of zing, and honestly it just feels like the perfect comfort food, even if it kinda sounds fancy. Every bite reminds me of coming home after a long day.

Ingredients

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Potatoes offer hearty carbohydrates and fibre, providing energy and a soft, comforting texture.
Onions add a sweet, sharp flavor plus vitamins and natural antioxidants.
Lardons bring savory protein and fat, giving a rich, salty punch to the dish.
Garlic acts as a flavor booster and gives a slight spicy kick.
Reblochon cheese melts creamy and tangy, infusing the dish with authentic French charm.
Heavy cream adds velvety richness that harmonizes flavors and smooths textures perfectly.

Ingredient Quantities

2 lbs potatoes, peeled and cut into cubes

1 medium onion, finely chopped

200 g lardons (or pancetta), diced

1 garlic clove, minced (optional but really adds flavor)

1/2 cup dry white wine

1 whole Reblochon cheese (about 450 g), halved horizontally

200 ml heavy cream

2 tbsp butter (for greasing the dish and sautéing)

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 375°F and butter a medium sized baking dish so that nothing sticks.

2. Boil the peeled and cubed potatoes in salted water for about 10 minutes until they just start to get tender but are not fully cooked.

3. Meanwhile, heat 2 tablespoons of butter in a large frying pan and add the finely chopped onion and diced lardons (or pancetta); sauté them over medium heat until the onions are soft and a little golden.

4. If you’re using garlic, add the minced clove to the pan and stir it around for a minute until it smells great.

5. Pour in the 1/2 cup of dry white wine and let it simmer until most of the liquid has evaporated, then season with salt and pepper.

6. Drain the potatoes and carefully mix them into the pan with the onions and lardons so they absorb all the flavors.

7. Transfer about half of the potato mixture into the buttered dish, then lay one of the halved pieces of Reblochon cheese (cut horizontally so the creamy side faces down) on top.

8. Add the remaining potatoes over the cheese, and then top with the second half of the Reblochon cheese, this time with the creamy side up.

9. Drizzle the 200 ml of heavy cream evenly over the entire dish.

10. Bake in your oven for 25-30 minutes until the cheese is melted and bubbly; once done, let it cool slightly before serving and get ready to swoon over this classic French delight!

Equipment Needed

1. Oven
2. Medium sized baking dish
3. Pot for boiling potatoes
4. Colander for draining boiled potatoes
5. Large frying pan for sautéing onion and lardons
6. Knife and cutting board for chopping and slicing the ingredients
7. Measuring cup for the white wine and heavy cream
8. Spatula or wooden spoon for stirring and mixing
9. Oven mitts for handling hot dishes

FAQ

Q: What exactly is Tartiflette?

A: Basically its a hearty French dish made with potatoes, cheese and lardons that is super filling and perfect for cold nights.

Q: Can I use bacon instead of lardons?

A: Yep, bacon works just fine if you cant find lardons. Just make sure to cut it into small pieces so it cooks evenly.

Q: Is it possible to swap the Reblochon cheese with another type?

A: Sure thing, but its going to change the flavor a bit. Try using brie or camembert if thats what you have, although the dish won't be quite as authentic.

Q: Can I prepare Tartiflette ahead of time?

A: You can prep most of it in advance, but its best served freshly baked. If you must make it ahead, store it in the fridge and pop it in the oven to warm up before serving.

Q: How long does it take to make this recipe?

A: On average, you'll spend about 15 minutes getting everything ready and around 30 to 40 minutes cooking, so plan for roughly an hour from start to finish.

Tartiflette: A French Potato And Cheese Dish That Will Make You Swoon Recipe Substitutions and Variations

Instead of lardons, try using diced bacon or even pancetta if thats what you have handy
If you cant find Reblochon cheese, Camembert or Brie make a good swap though the flavor might be a bit different
No dry white wine? Use chicken broth mixed with a splash of lemon juice to get that tangy kick
For heavy cream, you can mix milk with a little melted butter or use creme fraiche as a substitute

Pro Tips

1. Make sure you dont overcook the potatoes when parboiling them so they still hold their shape and soak up all the flavors later. Check them with a fork, they should be just tender, not falling apart.

2. Be careful when sautéing the onions and lardons; cook them on a medium heat until the onions get soft and a little golden. If you let them get too dark they might taste bitter.

3. When you pour in the white wine, let it simmer until nearly all of it evaporates. This helps concentrate the flavors and gives the dish a richer depth.

4. Once you take the dish out of the oven, let it cool for a couple of minutes before serving. It not only helps the cream thicken a bit but also stops you from burning yourself on the hot cheese.

Tartiflette: A French Potato And Cheese Dish That Will Make You Swoon Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Oven
2. Medium sized baking dish
3. Pot for boiling potatoes
4. Colander for draining boiled potatoes
5. Large frying pan for sautéing onion and lardons
6. Knife and cutting board for chopping and slicing the ingredients
7. Measuring cup for the white wine and heavy cream
8. Spatula or wooden spoon for stirring and mixing
9. Oven mitts for handling hot dishes

Ingredients

2 lbs potatoes, peeled and cut into cubes
1 medium onion, finely chopped
200 g lardons (or pancetta), diced
1 garlic clove, minced (optional but really adds flavor)
1/2 cup dry white wine
1 whole Reblochon cheese (about 450 g), halved horizontally
200 ml heavy cream
2 tbsp butter (for greasing the dish and sautéing)
Salt and pepper to taste

Directions

Preheat your oven to 375°F and butter a medium sized baking dish so that nothing sticks.
Boil the peeled and cubed potatoes in salted water for about 10 minutes until they just start to get tender but are not fully cooked.
Meanwhile, heat 2 tablespoons of butter in a large frying pan and add the finely chopped onion and diced lardons (or pancetta); sauté them over medium heat until the onions are soft and a little golden.
If you're using garlic, add the minced clove to the pan and stir it around for a minute until it smells great.
Pour in the 1/2 cup of dry white wine and let it simmer until most of the liquid has evaporated, then season with salt and pepper.
Drain the potatoes and carefully mix them into the pan with the onions and lardons so they absorb all the flavors.
Transfer about half of the potato mixture into the buttered dish, then lay one of the halved pieces of Reblochon cheese (cut horizontally so the creamy side faces down) on top.
Add the remaining potatoes over the cheese, and then top with the second half of the Reblochon cheese, this time with the creamy side up.
Drizzle the 200 ml of heavy cream evenly over the entire dish.
Bake in your oven for 25-30 minutes until the cheese is melted and bubbly; once done, let it cool slightly before serving and get ready to swoon over this classic French delight!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.