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tartiflette savoyarde with reblochon cheese
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tartiflette savoyarde with reblochon cheese

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer
Calories: 460
Ingredients Method Notes

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)

Method
 

  1. 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. 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. Boil the sliced potatoes in salted water for about 10 minutes, until just tender but not falling apart. Drain and set aside.
  4. 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. Place the halved Reblochon cheese on top, rind side up, covering as much of the surface as possible.
  6. Bake for 20–25 minutes, or until the cheese is melted, bubbling, and golden. Let sit for 5 minutes before serving.

Notes

  • 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.