Tartiflette
About This Tartiflette Recipe
Tartiflette is a classic dish from the Savoie region of the French Alps — a cozy, ultra-cheesy potato bake traditionally made with Reblochon. Because Reblochon isn’t available in the U.S., this version uses Gruyère, Comté, and double-cream Brie to mimic the creamy, melty richness of the original. It’s layered with potatoes, caramelized onions, bacon, white wine, and cream for the ultimate cold-weather comfort food.
Why You’ll Love This Tartiflette
Ultra-creamy, cheesy, and comforting
Uses accessible cheeses with incredible flavor
Caramelized onions + bacon = depth and richness
Perfect winter or holiday side dish
Great with roasted chicken, steak, or on its own
Ingredients You’ll Need
Produce + aromatics:
Yukon Gold potatoes
Yellow onions
Garlic
Thyme
Dairy + cheese:
Heavy cream
Gruyère
Comté
Double-cream Brie
Other:
Thick-cut bacon or lardons
Dry white wine
Salt + black pepper
How to Make Tartiflette
Parboil the potatoes until just tender. Meanwhile, cook bacon until crisp and caramelize the onions slowly in the bacon fat. Add garlic, thyme, and white wine, then finish with heavy cream and season well. Layer the potatoes, onion-bacon mixture, and Gruyère in a baking dish, then top with slices of Comté and Brie. Bake until bubbly and golden.
Full step-by-step instructions are in the recipe card below.
Tips for Success
Don’t overcook the potatoes — they should hold their shape.
Caramelize the onions deeply for the best flavor.
Use a dry wine like Sauvignon Blanc or Pinot Gris.
Bake uncovered so the top becomes golden and bubbly.
Rest 10 minutes before serving so the layers set.
Cheese Substitutions
If you can’t find Comté or double-cream Brie:
Use Fontina or Emmental as alternatives
Add an extra sprinkle of Gruyère for more melt
Frequently Asked Questions
What is traditional tartiflette made with?
Originally, it’s made with Reblochon cheese from the Savoie region of France.
Can I make this ahead?
Yes — assemble fully, cover, and refrigerate up to 24 hours. Bake just before serving.
Can I reheat leftovers?
Yes. Reheat at 350°F until warm and melty, about 20 minutes.
Can I skip the white wine?
Yes — replace with chicken broth and a teaspoon of Dijon for depth.
What to Serve With Tartiflette
Roast chicken or turkey
Steak or grilled sausages
A simple green salad
Sautéed greens or roasted vegetables
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Tartiflette
Ingredients
- 2½ lb Yukon Gold potatoes
- 8 oz thick-cut bacon or lardons
- 2 large yellow onions, thinly sliced
- 2 garlic cloves, minced
- 3 sprigs of thyme
- 1 cup dry white wine
- ½ cup heavy cream
- Salt and freshly-ground black pepper
- 8 oz Gruyère, shredded
- 8 oz Comté, sliced or shredded
- 8 oz double cream Brie, rind on, cut into small chunks
Instructions
- Peel and slice into ¼-inch rounds. Place in a pot of cold, salted water, bring to a boil, and cook until just tender, about 8–10 minutes.
- Drain and let steam-dry for a few minutes.
- In a large skillet over medium heat, cook the bacon until crisp and the fat renders.
- Remove bacon with a slotted spoon, leaving about 1–2 Tbsp of fat in the pan.
- Add onions and a pinch of salt; cook low and slow (25–30 minutes) until deeply golden and sweet.
- Stir in garlic and thyme; cook 1 minute more.
- Pour in white wine, scraping up any browned bits. Simmer until mostly evaporated.
- Stir in heavy cream, season generously with black pepper, and return bacon to the pan.
- Preheat oven to 400°F (200°C). Butter a medium baking dish (around 9×9 in / 23×23 cm).
- Layer half the potatoes.
- Spoon half the onion-bacon mixture over top.
- Scatter half of the Gruyère, Comté, and Brie.
- Repeat layers with remaining ingredients.
- Finish with a thick blanket of Gruyère on top for a beautifully browned crust.
- Bake uncovered for 30–35 minutes, until bubbling and golden brown.
- (If the top is browning too fast, loosely tent with foil halfway through.)
- Let sit 10 minutes before serving so it holds together.
- Serve with a crisp green salad or cornichons to balance the richness.
