Tartiflette: A French Culinary Delight You Must Try!
Imagine sinking your fork into layers of tender potatoes, creamy cheese, and crispy bacon, all baked to golden perfection. If your mouth is already watering, you're ready to discover the culinary delight of Tartiflette.
This French potato casserole is a symphony of flavors and textures that are ready to impress. Whether you're a cheese lover, a potato enthusiast, or simply someone who appreciates comfort food at its finest, Tartiflette is a must-try. And the best part? You don't have to travel to France to enjoy it!
This dish is part of my collection of Side Dishes, where you can find some other delicious recipes, like Roasted Potatoes with Green Garlic and Dill, Lemon Rice With Wine, Savory Sweet Potato Casserole, or this Vegetarian Wild Rice And Mushroom Stuffing.
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ℹ️ What is Tartiflette
A tartiflette is a comforting French side dish originating in the Southern region of France, Haute-Savoie. This French dish, a glorious recipe made with potatoes, bacon (lardon), onions, and a type of soft cheese named Reblochon, was born in the 1980s to boost Reblochon cheese production.
The boosting strategy worked really well, as potatoes and cheese are perfect together, and this dish ended up being a tremendous success.
To be clear here, a tartiflette is not a tart. The recipe doesn't call for dough if you look at the ingredients. It is more like a French potato and cheese gratin that is also very creamy and delicious.
💝Why Tartiflette is the ultimate comfort food
- Perfect Comfort Food: Creamy cheese, tender potatoes, crispy bacon. Ideal for cozy dinners on cold nights.
- Great for Entertaining: Elegant presentation, indulgent flavors. It looks and tastes gourmet, yet easy to prepare.
- A Dish for All Seasons: Traditionally a winter dish, but enjoyable year-round. Comforting in cold months, luxurious in warmer seasons.
If you have never heard of Tartiflette, you are not alone. Americans don't know much about this dish because the cheese used in the recipe is unavailable in the U.S.
However, other types of cheese can be used, so thank God for that, as we can still enjoy it. It is a relatively easy recipe to put together but requires some preparation. The most tedious job is cleaning the potatoes. I know, right?
🧀 Cheese, the star of the recipe
Yes, you read that right. In this dish, cheese is the star of the show. The original recipe requires Reblochon cheese, a mild, soft cheese made from cow milk. F.D.A. banned this cheese in 2004 because it is a raw cheese that is not aged enough to meet American standards. (sigh)
Of course, we have our cheesy potatoes in the U.S. that everyone loves, scalloped potatoes, and other potato dishes that require some cheese. Still, in my humble opinion, there is nothing to resemble a tartiflette.
Because Reblochon is unavailable in the U.S., I recommend the following cheese that comes close to the Reblochon. The idea is that you need a soft, melty cheese for this dish.
- Camembert: This French cheese has a creamy texture and a strong, earthy flavor. It can be an excellent substitute for Reblochon.
- Brie: Another French cheese, Brie is milder than Camembert but still offers a creamy, buttery texture that works well in this dish.
- Taleggio: An Italian cheese with a strong aroma but a relatively mild flavor. It's creamy and melts well, making it a suitable option.
- Saint-Nectaire: If you can find it, this French cheese has a creamy texture and a fruity flavor, making it a close match to Reblochon.
Whatever you choose, remember that the taste will differ slightly based on the cheese you use.
In this recipe, you can either cube the cheese and mix it with the other ingredients or, for a more traditional look, simply lay the cheese on top of the potatoes. Both methods are great – the latter gives a more visually stunning finish. Feel free to choose whichever method suits you best; I trust your kitchen choices!
🥔 Choosing Potatoes For Tartiflette:
- Type: Opt for waxy, red-skin potatoes. Unlike starchy varieties, which might turn mushy, they hold their shape better after boiling and baking.
- Organic Preference: Use organic potatoes when possible, especially if you prefer to eat nutrient-rich skin. They have fewer pesticides compared to conventional ones.
- Preparation: Parboil the potatoes instead of fully boiling them. This means cooking them just until slightly softened. Then, slice them into thin rounds for the best texture in the tartiflette.
Related: Easy recipes with potatoes
📝 Other Ingredients
This is a short description of the main ingredients with variations of them based on availability. Please see the complete list at the end of this article in a printable recipe card.
- Lardon: Traditional tartiflette recipes often call for lardon, a type of small strip or cube of fatty bacon used in French cuisine. It adds a rich, smoky flavor that perfectly complements the creamy cheese and potatoes. However, lardon might be difficult to find in the U.S., so you can easily substitute it with regular bacon or pancetta. For a vegetarian Tartiflette skip the bacon entirely.
- Onions and Garlic: I sliced the onions thinly, or Julienne, the proper term for this technique. Also, I cooked the onion with garlic and bacon together.
- White dry wine: For this recipe, choose a dry white wine like Chardonnay or Sauvignon Blanc, which will complement the creamy and savory flavors of the tartiflette and can also be elegantly paired as a drink with the meal.
- Cream: The original recipe calls for creme fraiche, but I have difficulty finding that one. Some recipes use heavy cream. Some use sour cream. I would say that sour cream has more or less the same consistency as the creme fraiche, so I prefer it. It is also easier to find in the stores.
👩🍳 How To Make Tartiflette
- Step 1. Start by Preheating the Oven: Set your oven to 200°C to ensure it's ready for baking.
- Step 2. Prepare the Potatoes: Thoroughly scrub and rinse the potatoes. Then, boil them in salted water until they are just tender. After boiling, drain them and let them cool. Cut the cooled potatoes into ½-inch slices.
- Step 3. Prepare the Baking Dish: Use a tablespoon of soft butter to grease a baking dish lightly, then set it aside.
- Step 4. Cook the Bacon: In a frying pan, melt three tablespoons of butter. Add the bacon and cook until it starts to render its fat. Then, remove excess fat before adding onions and garlic. Sauté until they are soft and slightly browned.
- Step 5. Add Wine and Seasonings: Pour the white wine, let it simmer, and reduce it by half. Then, turn off the heat and mix in the sour cream or crème Fraiche and chives.
- Step 6. Slice and Dice: Also, slice the cheese in half horizontally and cube one half.
- Step 7. Combine: Mix the sliced potatoes with the bacon, onion, garlic, and crème Fraiche mixture. Gently fold in the cubed cheese.
- Step 8. Assemble the Dish: Transfer this mixture into your prepared baking dish.
Place the other half of the cheese on top, skin side up.
- Step 9. Bake: Put the dish in the oven and bake for 15-20 minutes or until it's browned and bubbling.
🍽️ What To Serve With Tartiflette:
Serve the hot tartiflette with a fresh green salad. For a complete dining experience, pair it with crusty bread and a glass of dry white wine. You can also opt to bake individual portions in oven-proof dishes for a personalized touch.
Tartiflette is the epitome of indulgent comfort food, perfect for those moments when you crave something deeply satisfying. Rich in calories, it's all about embracing luxurious flavors and textures, ideal for warming your heart and soul after a cold day or as a pick-me-up after a tough week.
This dish, a dream for cheese and potato lovers, is irresistibly tempting, often leading to second or third helpings. It's a culinary treat meant to be savored and enjoyed without hesitation.
This dish is great for serving multiple guests and great for making in advance, as it keeps well in the fridge for a couple of days.
I would say that it is also suitable for the holidays. Thanksgiving, Christmas, Easter, especially if you live in a colder climate where Spring comes later.
❄️Store the leftovers:
For refrigerated leftovers: Cool completely, store in an airtight container, and keep in the fridge for 3-4 days. Reheat in a 350°F oven for 15-20 minutes or microwave individual portions for a quicker option, though the oven retains texture better.
For frozen leftovers: Portion into freezer-safe containers or wrap, and freeze for up to 2-3 months. Thaw overnight in the fridge and reheat in the oven as above.
🙋♀️ Recipe Faqs
Yes, you can make Tartiflette ahead and reheat it. Store it in the fridge and add extra cream and cheese if it's dry when reheating. It's best enjoyed soon after preparation for optimal flavor.
Yes, you can substitute the bacon with other meats like diced ham, pancetta, or even smoked sausage for a different flavor profile.
Tartiflette is perfectly cooked when it's golden brown on top and bubbling, with the cheese melted and slightly crispy, usually after about 15-20 minutes in the oven.
If you try this Tartiflette recipe, a real French comfort food, I'd love to hear about your experience. Did you put your own twist on it? How did it turn out? Your kitchen adventures inspire me, and sharing them brings us all closer as a community of food lovers.
So grab your favorite wine, gather your loved ones, and let Tartiflette bring a touch of French elegance to your table. Bon appétit!
Comfort Food Recipes
📖 Recipe
French Tartiflette
Equipment
Ingredients
- 2 pounds waxy potatoes like red potatoes scrubbed, washed and with the skin on
- 2 garlic cloves peeled and diced
- 4 tablespoons unsalted butter
- 8 ounces smoked bacon sliced small
- 1 medium onion thinly sliced
- ⅔ cups dry white wine
- 1 cup sour cream or crème fraiche
- 1 tablespoon chopped chives
- 1 pound Reblochon cheese or Brie cheese
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Preheat the oven to 200C.
- Scrub and wash the potatoes.
- Boil the potatoes in salty water until just tender. Drain and let them cool.
- Grease a baking dish with 1 tablespoon of soft butter and set aside.
- Melt 3 tablespoons of butter in a frying pan and sauté the bacon until the fat starts to render. Remove some of the fat and add the onions and garlic.
- Cook until soft and slightly brown.
- Add the white wine, bring to a simmer, and let it reduce by half. Turn off the heat and stir in the sour cream/crème Fraiche and the chives.
- Cut the potatoes into ½ inch slices.
- Cut the cheese in half horizontally—cube half of it.
- Mix the sautéed potatoes with the bacon and crème Fraiche mixture, and carefully add the diced cheese.
- Spoon into a baking dish and place the other half of cheese on top, skin up.
- Bake for 15 to 20 mins, until browned and bubbling.
- Serve hot from the oven with a green salad.
- Also, you can make individual oven-proof baking dishes.
- Crusty bread and a glass of dry white wine are mandatory to impress your guests.
Notes
- Variations: Try different cheeses like Brie for a twist on the traditional Reblochon.
- Make Ahead: Prepare a day in advance and bake when needed, perfect for stress-free entertaining.
- Serving Suggestion: Pairs well with a crisp green salad and crusty bread for a complete meal.
- Wine Pairing: A glass of dry white wine complements the creamy, rich flavors beautifully.
- Storage Tips: Store leftovers in the fridge for up to 3 days; reheat in the oven to retain texture.
- Customize: Easily adaptable for individual servings using smaller baking dishes.
dave carter says
I made this dish today and it was amazing.. I used contina and brie cheeses.
The Bossy Kitchen says
That is awesome! It is indeed a very good recipe!
Jessica Mcgaw says
Thanks for adding substitutes for the cheese as we can’t get it in the US!