Tuesday, 16 October 2012

Tartiflette recipe

It’s this time the year, dark when you leave the house to head to work, you wake up wishing you could stay in your comfortable bed and you need to wrap up in layers of warm clothes. Also, you feel like having more substantial food, necessary for your autumnal survival.

When I think comfort food, Tartiflette comes straight to my mind. The dish is originally from the Haute Savoie region in France and its key ingredient is Reblochon. Tartiflette is like a gratin made of potatoes, onions, lardons, fresh cream and a dash of white wine with melted Reblochon on it. It’s easy to make and French people are very fond of it during the winter and during their ski holidays.

Recipe for 4 people


- 1kg of potatoes
- 3 tbs of crème fraiche
- 1 Reblochon cheese
- 200g of bacon bites /lardons
- 1 onion
- A dash of white wine
- Salt, pepper


Peel the potatoes and cook them in salted boiling water until soft (about 15 min). Let them cool for a bit, slice and put in an oven dish.
Cook the lardons in a frying pan, add the onions and cook for 5 minutes. Add the white wine, turn up the heat and stir for 3 minutes. Turn down the heat, add crème fraiche,season with salt and pepper. Leave to simmer for a few minutes until you get a nice creamy sauce.
Pour the sauce onto the potatoes, cut the Reblochon cheese in half lengthways and place on top.
Cook for 25-30 minutes or until the top is golden at 180C.

Enjoy with a green side salad and some French wine from Savoie! Delish!


  1. Sounds incredible! Just what's needed on these grey dark days. Thanks for the inspiration!

  2. Thanks Ruth, it's typical French comfort food.I've never met someone who doesn't love tartiflette ;-)

  3. WHO could NOT like tartiflette! Scandalous! Will be making next week, in fact I might even just get Mr. Moustache to make it as it's a French dish after all :-) Will let you know how we get on Ms. FFID!

  4. Allez Mr. Moustache, make some tartiflette!

  5. Yum! Eating it now! Had to swap the lardons for ham and the creme fraiche for cream, but it's still totally delicious! Thank you!

    1. Thanks for your comment, I'm glad you enjoyed your tartiflette, it totally works with ham I agree :-)

  6. Hey, could you tell me if you have any tips on what potatoes to use for these? As you probably know, the Irish ones have a tendency to fall apart... I'm German and a few German recipes also require potatoes that can be sliced without falling apart after cooking, but I haven't had any look in finding them in Dublin.

  7. Hi, I know what you mean. It's best to use waxy potatoes for this recipe. Ideally you should use charlotte, desiree or even Maris Piper. If you can't find them in your local supermarket and if you're Dublin based, Fallon and Byrne most likely have one of them if not all. I hope this helps.

  8. I find it difficult to find reblochon cheese, any good online store anyone could recommend? I am based in Louth