Name: Traditional Savoie Tartiflette
Prep time: 30 min
Cook time: 50 min
Yield: 4 people
Cuisine: Savoie
Ingredients: 1,2 kg ofpotatoes (Choose a variety with firm flesh); 200 g ofbacon bits; 1 onion; 1 farm-style Reblochon; 20 cl ofheavy cream; 1 glass ofwhite wine from Savoie (Apremont, if possible); 10 g ofbutter

main courses baking cheese gratins traditional cuisine

Updated on 10 May 2025 by

ratatouille

8 reviews 4.1 : Very good

Cuisine

Savoie

Diet

Gluten-free

Level

Easy

Calories

1061 kcal

Preparation

30 minutes

Cooking

50 minutes

Here is my recipe for traditional Savoyard Tartiflette, just as the locals in the region have cooked it for me!

Tartiflette is the ultimate comfort food, perfect for sharing with friends over a good bottle of wine! Along with Raclette, these are the two traditional dishes of the winter season, each featuring a local cheese.

For Tartiflette, it’s Reblochon—that creamy cheese with a thick rind that turns irresistibly golden and crispy once baked in the oven.

Tartiflette is certainly simple to cook, but that doesn’t mean you shouldn’t pay attention to the ingredients: firm-textured potatoes, raw-milk Reblochon, and a young dry white wine, such as Apremont, are essential.

One final note: in this tried-and-true, much-loved recipe, I take the precaution of cooking the bacon bits down a bit so they render their fat… Okay, I agree, it’s not exactly a light dish, but might as well make it a little easier to digest without sacrificing the flavor 😋

For

people

Add to shopping list

1,2 kg of potatoes Choose a variety with firm flesh
200 g of bacon bits
1 onion
1 farm-style Reblochon
20 cl of heavy cream
1 glass of white wine from Savoie Apremont, if possible
10 g of butter

1
Cook the potatoes with their skins on; this helps them retain more vitamins during cooking. It’s best to steam them in a pressure cooker: add 2 to 3 cups of water—it shouldn’t touch the potatoes. Close the lid and heat over high heat until the valve whistles. Reduce the heat and cook for 12 minutes. Once cooked, drain and let the potatoes cool slightly, then peel them.
2
Finely chop the onion and sweat it over low heat in a skillet with a little oil, covered, for 10 minutes. Keep an eye on it so the onion doesn't burn!
3
In another skillet, cook the bacon bits over low heat for about 5–10 minutes. They shouldn’t brown; they just need to render their fat. Pour the fat into a container; once it’s cooled, throw it away to protect your drains!
4
Generously butter a baking dish.
Cut half of the potatoes into thick slices and arrange them in the bottom of the dish.
Add half of the bacon bits and the cooked onions.
5
Add the remaining potatoes, cut into thin strips, along with the remaining cooked bacon and onion.
6
Spread the crème fraîche on top.
Cut the Reblochon in half lengthwise and place it on top of the potatoes.
Pour in the white wine.
7
Bake in a very hot oven (220°C) for about 30 minutes until the Reblochon melts and browns on top.
8
Enjoy while it's hot!