Tartiflette – The Ultimate Creamy Potato, Bacon, Onion, and Reblochon Cheese Casserole Recipe
Tartiflette is a rich and creamy French potato casserole made with layers of tender potatoes, crispy bacon, caramelized onions, fresh cream, and melted Reblochon cheese. Baked until golden and bubbling, this comforting Alpine dish delivers incredible flavor with every bite. Perfect for cozy family dinners, holiday meals, or entertaining guests, Tartiflette is both elegant and easy to prepare. Traditionally served with a green salad and crusty bread, it is a timeless French classic that showcases the beauty of simple, high-quality ingredients. Its irresistible creamy texture and savory flavor make it one of the finest potato dishes in French cuisine.
Ingredients
- 2 pounds (900 g) Yukon Gold or waxy potatoes
- 8 ounces (225 g) smoked bacon or lardons, diced
- 2 large onions, thinly sliced
- 1 tablespoon butter
- ½ cup (120 ml) heavy cream
- 1 whole Reblochon cheese (about 16 ounces/450 g), halved horizontally
- ½ teaspoon black pepper
- Salt, to taste (use sparingly, as the cheese and bacon are salty)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the potatoes in salted water for 15–20 minutes until just tender. Drain, cool slightly, peel if desired, and slice into thick rounds.
- Meanwhile, melt the butter in a skillet over medium heat.
- Cook the bacon until lightly crisp.
- Add the onions and sauté until soft and golden, about 8–10 minutes.
- Stir in the garlic and cook for 1 minute.
- Lightly grease a baking dish.
- Arrange half of the sliced potatoes in the dish.
- Spread half of the bacon and onion mixture over the potatoes.
- Repeat with the remaining potatoes and bacon mixture.
- Pour the heavy cream evenly over the casserole.
- Place the halved Reblochon cheese on top, cut side facing the potatoes and rind facing upward.
- Bake for 25–30 minutes, until the cheese is melted, bubbling, and beautifully golden.
- Allow the Tartiflette to rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Reblochon cheese provides the authentic flavor and creamy texture.
- Yukon Gold or waxy potatoes hold their shape well during baking.
- Avoid overcooking the potatoes before baking.
- Bacon or French lardons both work well.
- Fresh cream enhances the richness of the sauce.
- The cheese rind is traditionally left on for baking.
- Tartiflette tastes even better after resting for a few minutes.
- Serve immediately while the cheese is hot and creamy.