Tartiflette Savoyarde with Reblochon Cheese is a rich, creamy, and irresistibly indulgent French casserole made with layers of sliced potatoes, sautéed onions, smoky bacon, and melty Reblochon cheese. Originating from the Savoie region in the French Alps, this dish is a cold-weather favorite that brings a rustic, hearty charm to any table. It’s perfect for cozy dinners, winter gatherings, or as a luxurious side to roasted meats.

What Makes This Dish Special?

Tartiflette is the ultimate Alpine comfort food. It’s beloved for its creamy texture, savory flavors, and the signature nutty richness of Reblochon cheese, which melts beautifully over the potatoes and bacon. The dish is simple to prepare but feels gourmet, making it ideal for both casual family meals and dinner parties. It’s also naturally gluten-free and easily adapted to suit different preferences.

Cooking Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4–6

Ingredients

2 lbs (900g) waxy potatoes, peeled and thinly sliced
1 whole Reblochon cheese (about 450g), halved horizontally
1 tbsp butter
1 medium onion, thinly sliced
6 oz (170g) thick-cut bacon or lardons, chopped
½ cup dry white wine (optional but traditional)
Salt and black pepper, to taste
½ cup heavy cream (optional, for added richness)
1 clove garlic, halved (for rubbing baking dish)

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Rub a baking dish with the cut side of a garlic clove and lightly butter it.

2. Cook the Bacon and Onions

In a skillet over medium heat, cook the bacon until it starts to brown. Add the sliced onion and sauté until soft and golden, about 5–7 minutes.

3. Prepare the Potatoes

Boil the sliced potatoes in salted water for about 10 minutes, until just tender but not falling apart. Drain and set aside.

4. Assemble the Tartiflette

Layer half of the potatoes in the prepared baking dish. Season lightly with salt and pepper. Spoon over half of the bacon and onion mixture. Repeat with remaining potatoes and bacon mixture. Pour over the wine and cream, if using.

5. Add the Reblochon

Place the halved Reblochon cheese on top, rind side up, covering as much of the surface as possible.

6. Bake

Bake for 20–25 minutes, or until the cheese is melted, bubbling, and golden. Let sit for 5 minutes before serving.

Variations

Vegetarian Option: Skip the bacon and add sautéed mushrooms or leeks.
Extra Creamy: Add an extra splash of cream between the layers.
Herby Twist: Sprinkle fresh thyme or rosemary between layers for a fragrant finish.
With Ham: Substitute bacon with cubed cooked ham for a milder flavor.

Equipment You’ll Need

Large skillet
Medium saucepan
Baking dish (9×9 or similar)
Mixing spoon or spatula
Knife and cutting board

Nutritional Information (Approx. Per Serving)

Calories: 460
Protein: 17g
Carbohydrates: 30g
Fat: 30g
Fiber: 3g
Sugar: 2g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F until hot and bubbly.
Freezing: Not recommended as the cheese and cream can separate after thawing.

My Cooking Experience

The first time I made Tartiflette Savoyarde, I was instantly hooked by its cozy, cheesy aroma and the way Reblochon transforms the dish into something extraordinary. It’s rich but surprisingly balanced thanks to the wine and onions. Every bite is warm, creamy, and comforting—exactly what you want on a chilly evening.

Conclusion

Tartiflette Savoyarde with Reblochon Cheese is a celebration of rustic French flavors. It’s hearty, flavorful, and perfect for anyone who appreciates cheese-centric comfort food. Whether served on its own or as a luxurious side, this dish always delivers a taste of the Alps in every creamy forkful.

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