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Traditional Tartiflette Recipe



HT MC French 90mins


A rich warming recipe from the Haute Savoie region of France, which is easy to prepare.


Serves 4

Prep & Cook Time:

1 hour 30 mins

Recipe Tags: Hot Pork Vegetables Alcohol Main Course Entree Gluten Wheat Free Eggless French


8 Medium Potatoes, such as Desirée
1 large Onion, chopped
100g/4oz Smoked Lardons 
25g/1oz Butter

1 Garlic Clove, crushed
Salt and Black pepper

240ml/8fl.oz. White Wine

240ml/8fl.oz. Double Cream
1 Whole Ripe Reblochon cheese



1.  Preheat the oven to 200C, 400F, Gas mark 5.  Place the whole potatoes , with the skins on, in a large saucepan, cover with water, bring to the boil then cook for about 20 minutes or until tender all the way through.

2. Meanwhile, heat the butter in a frying pan, add the onion and bacon and sweat over a medium/low heat, turning from time to time,  until the onions are soft but not brown.


3. Raise the heat, add the garlic  and sauté  for 1 minute, stirring constantly, then add the wine and continue to cook for a further 1 minute. Remove from the heat, stir in the cream and set aside.

4. Drain the potatoes in a colander and cool under cold running water. As soon as they are cool enough to handle,  peel and cut into slices no thicker than 1cm/½-inch slices.

5. Place half the sliced potatoes across the base of a shallow ovenproof dish, season with salt and pepper, then spread the onion and bacon mixture evenly over the top.


6. Pour over the cream then add the remaining potatoes in an even layer over the top and season with  pepper.

7. Cut the Reblochon in half widthways so you have two whole circles, place on top of the potatoes cut sides down then bake for 10 minutes.  Reduce the heat to 180C, 350’F, Gas mark 4 for a further 25-30 minutes until the cheese has melted and the top is golden brown.

End of instructions



Main equipment required to make this Recipe


Large Saucepan

Heavy frying Pan

wooden or plastic spoon

Wide shallow ovenproof Dish


Key techniques required to make this Recipe

To sweat -  to sauté very gently in fat or oil until the food is softened but not browned.


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Tips, Options and Substitutions


Use a ripe Reblochon

Use cubed Pancetta or 4 thick slices of Streaky Bacon, diced instead of the lardons

Substitute the  Reblochon cheese with Chaumes or Epoisses

Can be prepared up to 1 day ahead


Serving Suggestions

Serve with a green salad dressed with a classic vinaigrette

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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