45 min


Tartiflette is a Savoyard potato gratin with melted Reblochon cheese on top. Adding smoked bacon is optional. What all tartiflettes have in common is the conspicuous presence of Reblochon cheese – because as everyone knows, potatoes are not exactly what the Savoyard region is known for… A must-try recipe, the Savoyard tartiflette is THE winter comfort food. 

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Ingredients For

  • 1 kg
  • Roscoff onions PDO
    Fruits & Vegetables
    Roscoff onions PDO
  • Jambon
    Meat products
    Label Rouge Superior cooked ham
    3 slices See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    150 ml See the article
  • 1 wheel

Peel and wash the potatoes. Place them in a pan filled with water. Add a pinch of salt and bring to a boil. 

Preheat the oven to 350°F (180°C).  

Peel and chop the onions. Dice the bacon. 

Sauté the onions and bacon in a pan.  

When the potatoes are cooked, cut them into fairly thick slices. 

Arrange the potatoes, onions and bacon in a gratin dish. Season with salt and pepper. 

Add a little crème fraîche and mix gently.   

Cut the Reblochon in half across the top, then in half again along the side. Place the pieces of Reblochon on top of the potato mixture.  

Bake for 20 minutes, until well browned. 

Organic Buttermilk
Organic Buttermilk
PDO Vallée des Baux-de-Provence Olive Oil
PDO Vallée des Baux-de-Provence Olive Oil
See Recipe