Authentic French Tartiflette Recipe: Your Ultimate Guide to a Creamy Potato & Reblochon Cheese Gratin

Classic French Tartiflette is the epitome of comfort food, offering a luxurious blend of tender potatoes, savory onions, smoky ham, and the star of the show – creamy, melting Reblochon cheese. Originating from the picturesque Savoy region in the French Alps, this decadent gratin is more than just a dish; it’s an experience. We can’t get enough of it all winter long here in Paris, and we’re sure it will become a cherished favorite in your home too! If you adore rich, cheesy French comfort food, be sure to also explore our Flammekueche (Alsatian Pizza) or indulge in the magnificent Älplermagronen (Swiss Alpine Macaroni).

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This Video Will Show You Just How Amazing and Irresistible Tartiflette Really Is!

Watch this short video to see the magic of Tartiflette come alive. It’s truly a dish that speaks for itself, promising creamy, cheesy perfection with every bite.

To Make This Authentic Tartiflette Recipe, You Will Need These Key Ingredients:

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Potatoes: Waxy varieties like Yukon Gold or Red Bliss work best as they hold their shape.
Onion: Finely sliced, they caramelize beautifully and add a foundational sweetness.
Herbes de Provence: A fragrant blend that brings the taste of Southern France to your dish.
Garlic Powder: For an aromatic depth that complements the other rich flavors.
Cream: Heavy cream or crème fraîche for that signature creamy texture.
Reblochon Cheese: The undisputed star, a semi-hard, washed-rind cheese from the Alps, essential for authentic Tartiflette.
Serrano Ham: A fantastic, globally accessible substitute for traditional French lardons, offering a savory, salty kick.
White Wine: A dry French white wine, crucial for deglazing and adding a layer of sophisticated flavor. We recommend this dry white French wine: Jean-Max Roger Pouilly Fumé Cuvée Les Alouettes 2015.
Olive Oil: For sautéing the aromatics and potatoes to golden perfection.
Salt and Black Pepper: To season and enhance all the wonderful flavors.

The Heart of Tartiflette: Reblochon Cheese and Lardons

Tartiflette is traditionally a harmonious combination of Reblochon cheese, potatoes, onion, and lardons (small bits of bacon). This iconic dish hails from the Savoy region, nestled high in the French Alps. Its name, “tartiflette,” is derived from “tartifles,” the Savoyard dialect word for potatoes. Legend has it that this delectable recipe was intentionally created in the 1980s by the Reblochon cheese syndicate to boost the popularity of their exquisite cheese – a marketing success story we are all certainly grateful for! We are confident that once you try it, you’ll fall in love with its rich, comforting flavors.

*(For ease of access worldwide, we’ve opted for flavorful Serrano ham in this recipe instead of traditional lardons.)

Tips to Make the Perfect Tartiflette Every Time:

Achieving the perfect Tartiflette is simpler than you might think, with just a few expert tips:

Spice It Right: We adore Herbes de Provence for their aromatic complexity. If you don’t have this blend on hand, you can easily create your own by mixing equal parts dried oregano, thyme, and rosemary. A touch of marjoram or basil can also elevate the flavor profile.
Potato Perfection: For the best texture, use waxy potatoes that hold their shape well after boiling and slicing. Avoid starchy varieties which can become too mushy. Boiling them just until fork-tender ensures they cook fully without disintegrating.
Sauté for Flavor: Don’t rush the sautéing of the potatoes and onions. Allowing them to lightly brown develops deeper, richer flavors that are essential to Tartiflette’s character. This step also helps to create a slightly crispy exterior on some of the potato slices.
Layering is Key: Ensure even distribution of cream, cheese, and ham between the potato layers. This guarantees that every bite is packed with flavor and that the Reblochon melts beautifully throughout the entire gratin, creating those irresistible pockets of creamy cheese.
Serving Suggestion: The richness of Tartiflette is wonderfully balanced by a simple, fresh green salad. We highly recommend serving it alongside crisp arugula dressed with our 3-ingredient French vinaigrette. The peppery arugula and tangy dressing cut through the richness, creating a perfectly harmonious meal.

Make This Tartiflette Recipe Your Own: Creative Variations to Explore:

While the classic Tartiflette is utterly divine, this versatile dish lends itself beautifully to creative adaptations. Feel free to experiment and make it your own:

Vegetarian Tartiflette: Simply omit the Serrano ham or lardons entirely to create a delightful vegetarian version. The combination of potatoes, onions, Reblochon, and wine is flavorful enough to stand on its own, offering a rich and satisfying meat-free meal.
Cheese Alternatives: If authentic Reblochon cheese is difficult to find in your area, don’t despair! You can still achieve a fantastic result with other melting cheeses. Good alternatives include:
- Muenster: This semi-soft cheese offers a mild flavor and excellent melting qualities, making it a great substitute.
- Raclette: Another Swiss/French Alpine cheese, Raclette provides a similar nutty, tangy profile.
- Cheddar: While not traditional, a good quality sharp or medium cheddar can offer a robust, cheesy flavor.
- Gruyère: For a slightly nuttier and more complex flavor, Gruyère is an excellent choice.
Different Meats: Instead of Serrano ham or lardons, consider using other savory additions. Diced cooked chicken, crispy duck magret, or even smoked sausage can add a unique twist to the dish.
Croziflette: A Savoyard Pasta Twist: For a truly authentic regional variation, replace the potatoes with small pasta, specifically crozet. Crozets are small, square-shaped buckwheat pasta traditionally made in Savoy. This delightful alternative is known as a croziflette and offers a different texture while retaining all the classic flavors.

We absolutely love inviting friends over to share this indulgent Tartiflette. It’s the quintessential recipe to savor after a refreshing winter walk across Paris, a day on the slopes, or during a cozy family vacation. It shines as the perfect dinner party dish because much of the preparation can be done in advance. Once assembled, you simply pop it in the oven, leaving you free to relax with a cocktail and enjoy your guests while it bakes to golden, bubbling perfection. This dish effortlessly combines rustic charm with gourmet appeal, making every gathering feel special.

Essential Kitchen Tools for Your Tartiflette

Having the right tools can make all the difference in your cooking experience. For this Tartiflette, a good baking dish is crucial. We absolutely love our collection of Le Creuset ceramic ware. For this recipe, we used their ceramic loaf pan, which is the perfect size and shape for making Tartiflette. It provides excellent depth and length, allowing for beautiful layers of potatoes and cheese. We’ve owned ours for years, using it frequently, and it remains in perfect condition – a testament to its durability and ease of cleaning. Its even heat distribution ensures your gratin cooks perfectly every time.

Tartiflette Wine Pairing: The Perfect Accompaniment

A truly authentic Tartiflette experience isn’t complete without the right wine. The dish’s rich, creamy, and savory profile calls for a wine that can cut through its richness while complementing its earthy notes. We highly recommend a crisp, dry white wine not only to use in your Tartiflette recipe but also to serve alongside it.

For an exquisite pairing, consider a wine from the same region or one with similar characteristics to the traditional Savoyard wines. This Jean-Max Roger Pouilly Fumé Cuvée Les Alouettes 2015 is an excellent choice. Pouilly-Fumé, a Sauvignon Blanc from the Loire Valley, offers refreshing acidity and mineral notes that beautifully contrast the creaminess of the cheese and potatoes.

Beyond Pouilly-Fumé: Other Excellent Pairings

If Pouilly-Fumé isn’t available, other dry white wines make fantastic partners for Tartiflette:

Savoie Wines: Naturally, local wines like Apremont, Roussette de Savoie, or Chignin-Bergeron are perfect. Their crispness and subtle fruit notes enhance the dish.
Alsatian Pinot Blanc or Riesling: These wines, especially dry styles, provide a lovely acidity and often a hint of minerality that works well.
Unoaked Chardonnay: A crisp, unoaked Chardonnay can offer the necessary acidity without overpowering the delicate flavors of the Reblochon.
Sparkling Wine (Brut): For a celebratory touch, a dry sparkling wine (Crémant de Savoie or even Champagne) can cleanse the palate beautifully between bites of rich Tartiflette.

Remember, the goal is to choose a wine with good acidity to cut through the fat and a fresh, clean finish to complement the robust flavors without competing with them.

Experience Winter in Savoy, France: The Home of Tartiflette

The Savoie (or Savoy) region of France is a stunning area, particularly magical in winter. While we haven’t had the pleasure of visiting this breathtaking region yet, it holds a prominent spot on our travel bucket list. Imagine snow-capped peaks, cozy chalets, and the crisp Alpine air – the perfect backdrop for enjoying a warm, hearty Tartiflette.

Beyond savoring as much Tartiflette as possible, one activity we are most eagerly anticipating is to go dog sledding in the Alps. It sounds like an utterly incredible and unforgettable experience, combining adventure with the sublime beauty of the French mountains. The region is also famous for its world-class skiing, charming villages, and other traditional dishes like fondue and raclette, making it a true culinary and recreational paradise.

This Tartiflette Will Make You Feel Like You’re Dining in France in No Time!

Bring the warmth and charm of a French winter meal right into your kitchen with this easy-to-follow Tartiflette recipe. It’s a dish that promises to transport your taste buds straight to the cozy, snowy chalets of the French Alps. Prepare it for your next dinner party, a family gathering, or simply for a comforting weeknight treat. Enjoy the rich flavors and creamy textures of this beloved French classic!

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Classic French Tartiflette (Potatoes and Reblochon Cheese Gratin)

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Author: Alix and Hugo
Total Time: 1 hour 50 mins
Yield: Serves 4

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Description

Classic French Tartiflette is the ultimate creamy, cheesy potato gratin, combining tender potatoes, savory ham, sweet onions, and rich Reblochon cheese. This authentic French winter feast from the Alps is surprisingly easy to make and perfect for a comforting family meal or an impressive dinner party.

Ingredients

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1.5 lbs of waxy potatoes (e.g., Yukon Gold, Red Bliss)
1 large onion (finely sliced)
1 tsp of Herbes de Provence
1/2 tsp of garlic powder (or 2 cloves fresh garlic, minced)
1/2 cup of heavy cream or crème fraîche
1/2 wheel of Reblochon cheese (about 8 oz), cut into strips or thick slices
1/2 cup of Serrano ham (diced), or traditional lardons
1/2 cup of dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
2 tbsp Olive oil
Salt and freshly ground black pepper, to taste
Fresh arugula and our 3-ingredient French Vinaigrette (to serve)

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Instructions

Prepare Potatoes: Wash potatoes thoroughly. Place them in a large pot of cold, salted water. Bring to a boil and cook until they are tender enough to easily pierce with a fork, but still firm (al dente). Be careful not to overcook.
Cool and Slice: Drain the potatoes and let them cool slightly. Once cool enough to handle, remove the skin and slice them into approximately 1/2-inch thick rounds. Set aside.
Sauté Aromatics: Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the finely sliced onion and sauté for 3-4 minutes until softened and translucent, beginning to caramelize.
Add Potatoes and Seasonings: Add the sliced potatoes to the pan with the onions. Stir gently. Cook for another 4-5 minutes, allowing the potatoes to lightly brown and absorb flavor.
Flavor Infusion: Sprinkle the Herbes de Provence, garlic powder (or minced fresh garlic), a generous pinch of salt, and freshly ground black pepper over the potato and onion mixture. Stir to combine thoroughly. Continue to cook for a minute or two until fragrant.
Preheat Oven: While the potatoes and onions are cooking, preheat your oven to 350°F (175°C).
Layering the Gratin: Choose a medium-sized gratin dish or a ceramic loaf pan (approximately 9×5 inches) for baking. Begin by placing a layer of the potato and onion mixture at the bottom of the dish.
First Cream Layer: Drizzle about one-third of the cream evenly over the potato layer.
First Cheese Layer: Arrange about one-third of the Reblochon cheese strips or slices over the cream.
First Ham Layer: Sprinkle one-third of the diced Serrano ham over the cheese.
Repeat Layers: Continue building layers: potatoes/onion, cream, cheese, and ham. Repeat this sequence two more times, ensuring you finish with a layer of Reblochon cheese on top for a beautiful golden crust.
Add Wine: Carefully pour the white wine over the assembled gratin. The wine will seep down, adding moisture and depth of flavor.
Bake to Perfection: Place the gratin dish in the preheated oven and bake for approximately 30-40 minutes, or until the cheese is melted, bubbly, and beautifully golden brown on top. The edges should be bubbling vigorously.
Serve: Remove from the oven and let it rest for a few minutes before serving. This allows the layers to set slightly. Serve hot, accompanied by fresh arugula dressed with our 3-ingredient French vinaigrette for a perfect balance of richness and freshness.

Notes

Wine Recommendation: Jean-Max Roger Pouilly-Fumé Cuvée Les Alouettes 2015
We highly recommend this dry white wine both to incorporate into the recipe for added flavor and to serve as an elegant pairing with your finished Tartiflette. Its crisp notes perfectly complement the rich cheese and potatoes.

Prep Time: 20 mins
Cook Time: 1 hour 30 mins
Category: Dinner Recipe, Comfort Food
Cuisine: French, Alpine

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