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The Ultimate Tartiflette Recipe
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The Ultimate Tartiflette Recipe

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Willkommen, bienvenue and welcome!

This video will show you how to make the exquisite Tartiflette. This delicious potato, cheese and bacon dish from France is very easy to make and is perfect for both entertaining on a Friday night or as comfort food on a relaxing Sunday.

If you have any questions at all please don’t hesitate to ask in the comments. We are absolutely not professional chefs and do not profess to be, we simply know what we find delicious!

Cooking Time: Depends, but likely at least 2 hours
Servings: Depends, approximately 2 – 10 people (we don’t know how hungry you are)

Ingredients:
2 kg Maris Piper/Charlotte potatoes (or similar)
1 litre double cream
750 g Reblochon cheese (or similar)
300 g smoked lardons
400 g smoked streaky bacon
200 ml white wine
2 large white onions
2 cloves of garlic
Side salad to taste
1 tsp Dijon mustard
2 tbsp White wine vinegar
6 tbsp Olive oil

Method:
Step One
Scrub your potatoes and half where required so a uniform size is achieved. Place them in a pan of cold salted water, bring to the boil and then simmer until tender throughout, remove from pan and set aside to cool.

Step Two
Fry the lardons until they begin to crisp then set aside with slotted spoon, in the same pan fry the diced smoked streaky bacon until it begins to crisp then set aside with lardons using slotted spoon.

Step Three
Dice your onions and two garlic cloves and soften them in the same pan, adding a dob of butter if required. Add a liberal gargle of white wine, and cook until reduced and translucent.

Step Four
Add the lardons and bacon back into the pan and stir through allowing the flavours to combine for approximately two minutes before setting aside the entire mixture.

Step Five
Carefully slice the potatoes approximately 5mm thick and place them into the bottom of an oven proof dish in one single layer covering the base.

Step Six
Slice your Reblochon in similar thickness slices to your potato and layer on top of the potato. Ensure an even coverage but be mindful that enough cheese is required for three layers.

Step Seven
Evenly spoon your bacon and onion mixture over the potatoes and cheese, again being aware that you will require enough mixture for three layers.

Step Eight
Pour over double cream until it reaches the top of the ingredients already in the dish and then lightly season with salt and pepper.

Step Nine
Repeat steps 5 to 8 twice more leaving you with an evenly layered and full dish.

Step Ten
Place the Tartiflette on a secondary tray to catch overflowing cheese and put in the oven on a middle shelf at approximately 180° C for an initIial 30 minutes.

Step Eleven
Check the Tartiflette and continue to cook until it is bubbling and has started to brown (approximately another 30 minutes). At this stage, if you wish, additional streaky bacon can be added for decoration.

Step Twelve
Return the dish to the oven and cook until the bacon on top is crisp and the Tartiflette is golden brown.

Step Thirteen
If you wish to prepare your own French dressing, in a small dish, whisk together one teaspoon of Dijon mustard, 2 tablespoons of white wine vinegar, and 6 tablespoons of olive oil.

Step Fourteen
Remove the Tartiflette from the oven and allow to rest for five minutes before serving with a side salad and dressing.

27 Comments

  7. @Julianne955

    I'm so going to try this! What a lovely warming dish for these cold days. Have a lovely week out there!

  8. @terifahs9400

    I just found your channel! I love it! I'll be searching the internet for ingredients. My heart goes out to LA. I was born there seven decades ago. Gently help each other.

  11. @deanathomas60

    A little tip for slicing onions and relieving yourself of the tears they caused… Hold a steel knife, your hand under cold water with the blade going up. Oddly enough, the steel from the sharpened blade running over your hands seems to alleviate eyes from onion tears.😢

  13. @madswansfan1

    And now a cooking lesson. Is there anything you can’t do? Looks delicious but unfortunately probably too rich for me.

  14. @SaraMercer-v6i

    I have never had such a fancy dish of scalloped potatoes in my life. Can't wait to make it to share (show off) with friends. I can only imagine how delicious this will be. LOVE, LOVE, LOVE ❤

  17. @thejaxter6384

    I have always thought that there is something slightly naughty and floozy 'ish' about the name of this dish 😊

  19. @lauravines9139

    Thank you so much. I can't wait to dive into this dish and cabernet, even though it's hard to remember how to spell Tartiflette and Reblochon. But I'll manage. Love your diaries. What's for dessert?

  20. @heidiraia9902

    You are my new favorite channel! Your narration is so entertaining and of course I love a good renovation project! Keep up the good work because my grey, bleak winter needs your wonderful content.

  21. @melaniephillips4238

    So glad to see your recipe! The gentlemen in my household will love it. But for us Americans, are there potatoes we might find here that would be suitable? I have never seen a Charlotte or Maris Piper in a market in my area. We have white potatoes that are more suitable for mashing, Russets that are firmer fleshed and more suitable for baking, and Yukon Gold which have a fluffier, softer texture when cooked. Any advice for those of us in the colonies?

  23. @lauriejeannecomposer8044

    Thank you for doing this, and what a deal! You got a chance to enjoy it again!👍. What cheesy goodness😊❤️❤️❤️❤️ Definitely look forward to giving this a go!

  24. @linnea9017

    Hi! OH my goodness what delicious sin your are serving us tonight. I can see all the christmas calories we have recently ingested feel challenged. This is a hot one both for the mouth and the bellyrings. I gotta try it.
    The place where I live ( Frosta, google it! ) is among a lot of other claims to fame renowned for its potatoes and all other goodness we grow here. In fact Norway would completely stop if it was'nt for this little place that miraculously makes so much food that we feed 80% of the population from the Dovre mountains all the way up and beyond Kirkenes. Norway would starve. You have 100% surely eaten food grown here when you visited Norway.
    Anyways my darling partner have a special kind of love for potatoes. If he could marry one he would…… So I am making this. I get kudos I can harvest from for ages hehe. 😀
    This is also superb comfort food. It's the darkest time of the year and – 2 as I write. So next weeked we will have tartiflette.
    I have to substitute your fine Potates with similar kinds from this established kingdom of potatoes. The cheese I would probably not find, but it surely would make my wallet scream in agony anyways I think. So I will substitute with a Camembert made not far from here. Yes we make that too in Norway.
    The wine, well I do have grapes in my garden but sadly they are the candy variety. A whiskey brewery in Frosta is the finest to be had close to me , but since that do not quite make the same good combo I'd better go stick with some wine from another country. Bacon needs no substitue but the lardons. ??? I have never heard of it. Is it also smoked like bacon just thin sliced from the rib? If so we call that bacon as well here. 😀 The dressing. Yes that cut trough the fat very well. I'd call that perfection. Well done sir.
    We have been in Trondheim this weekend and came home to an ice house. Two blankets , wool from top to toe in several layers. Fire in the stove and a hot cuppa while I enjoyed watching this. It helped getting heat back into these very chilled viking bones. Thank you. TTFN

  26. @jenpersoon

    My mouth is watering and cannot wait to make it, I’ll let you know how I make out! Thank you so much for this informative and fun video!!

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