Classic Tartiflette with Potatoes and Reblochon

Why You’ll Love This Recipe

• Classic Savoyard comfort: creamy potatoes, smoky lardons, and oozy Reblochon.
• Approachable steps with exact times and temps for confident results.
• Great for cold-weather dinners and easy entertaining.
• Leftovers reheat beautifully for a cozy next-day meal.

Grocery List

• Produce: Waxy potatoes, yellow onions, garlic, fresh chives (optional)
• Dairy: Reblochon cheese, heavy cream, unsalted butter
• Pantry: Dry white wine, kosher salt, black pepper, ground nutmeg (optional)

Full Ingredients

Main

• 1.2 kg waxy potatoes (Yukon Gold, Charlotte, or similar), scrubbed (about 2.6 lb)
• 250 g lardons or thick-cut bacon, diced (9 oz)
• 2 medium yellow onions, thinly sliced (about 300 g)
• 2 garlic cloves, minced
• 150 ml dry white wine (2/3 cup)
• 200 ml heavy cream (about 3/4 cup plus 1 tbsp)
• 1 whole Reblochon cheese, 450–500 g (16–18 oz), halved horizontally

For the pan and seasoning

• 1 tbsp unsalted butter, for greasing the dish
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg (optional)

To finish (optional)

• 2 tbsp finely snipped chives or parsley
• Cornichons and a simple green salad, for serving

Step-by-Step Instructions

Step 1: Heat the oven and prep the dish

Preheat the oven to 200°C / 400°F with a rack in the center. Generously butter a 2-liter (2-quart) gratin or baking dish so nothing sticks and the edges can crisp nicely.

Step 2: Parboil and slice the potatoes

Place the whole potatoes in a large pot and cover with cold, well-salted water. Bring to a boil and cook 12–15 minutes until a knife slides in with slight resistance (they should be just shy of fully tender so they hold their shape). Drain and let steam off for 5 minutes. When cool enough to handle, peel if desired and slice into 6–7 mm (1/4 inch) rounds.

Step 3: Cook the lardons and onions

In a large skillet over medium heat, cook the lardons until lightly crisp and the fat renders, 5–7 minutes. Add the sliced onions and cook, stirring, until soft, sweet, and lightly golden, 8–10 minutes. Stir in the minced garlic for 30 seconds until fragrant.

Step 4: Deglaze and enrich with cream

Pour in the white wine to deglaze, scraping up any browned bits. Let it bubble and reduce for 2–3 minutes until most of the liquid has evaporated. Stir in the heavy cream, black pepper, and nutmeg. Taste and add salt only if needed—the lardons and Reblochon are already salty. Remove from the heat.

Step 5: Assemble the layers

Arrange half the sliced potatoes in the prepared dish and season with a small pinch of salt and pepper. Spoon over half of the lardon-onion mixture with some of the creamy juices. Repeat with the remaining potatoes and lardon-onion mixture, making sure to drizzle in all the cream from the pan so the gratin stays luscious.

Step 6: Crown with Reblochon and bake

Halve the Reblochon horizontally so you have two large rounds. Place the cheese cut sides down on top of the potatoes (rind facing up). Bake at 200°C / 400°F for 25–30 minutes, until the cheese has melted down into the potatoes and the top is bubbling and bronzed. For extra color, broil for 1–2 minutes, watching closely.

Step 7: Rest and serve

Let the tartiflette rest 10 minutes so the sauce thickens slightly and the layers set. Sprinkle with chives and serve hot with cornichons and a crisp green salad to balance the richness.

Pro Tips

• Waxy potatoes hold their shape best; avoid floury varieties that can fall apart.
• Place the Reblochon cut-side down so the creamy interior melts directly into the potatoes.
• Season lightly: taste the cream mixture first—lardons and Reblochon already bring salt.
• Let it rest before serving; this prevents a runny sauce and gives cleaner slices.
• If your onions start to brown too quickly, lower the heat and add a splash of water to deglaze before the wine.

Variations

• Mushroom Tartiflette: Sauté 250 g (9 oz) sliced mushrooms with the onions for an earthy boost.
• Cider and Thyme: Swap the white wine for dry hard cider and add 1 tsp fresh thyme leaves.
• No Reblochon? Use a washed-rind cheese with good melt, such as Raclette, Taleggio, or Port Salut (same weight).

Storage & Make-Ahead

Assemble up to 24 hours ahead without baking; cover and refrigerate. Add 5–10 minutes to the baking time if starting cold. Leftovers keep 3–4 days refrigerated in an airtight container. Reheat, covered, at 180°C / 350°F for 15–20 minutes until hot and bubbling. Freezing is not ideal (the cream can separate), but if needed, freeze tightly wrapped for up to 1 month and reheat from thawed for best texture.

Nutrition (per serving)

Approximate values: 820 kcal; 55 g fat; 28 g protein; 44 g carbohydrates; 3 g fiber; 1,100 mg sodium. Values will vary based on exact ingredients.