Traditional Tartiflette

Ingredients

• 1.5 kg Firm-fleshed potatoes (Peeled and sliced into rounds about 5 mm thick)
• 400 g Reblochon (Cut into thick slices; let sit at room temperature 30 min before use)
• 150 g Smoked bacon lardons (or diced cured ham) (If using cured ham, cut into small dice)
• 2 units Yellow onions (Finely sliced)
• 2 units Garlic cloves (Crushed)
• 20 g Butter (For cooking the onions)
• 200 ml Thick crème fraîche (Optional, adds softness)
• 1 tsp Dried thyme (To flavor the onions)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Cooking the potatoes

   Peel the potatoes, slice into rounds about 5 mm thick. Place them in a pot of cold salted water, bring to a boil then cook 10 minutes, just before they become tender. Drain and set aside.

   Time: PT15M

2. Onion and garlic compote

   Melt the butter in a skillet over medium heat. Add the sliced onions, thyme and a pinch of salt. Sauté 5 minutes until translucent, then add the crushed garlic and the lardons. Cook 10 minutes, stirring, until the onions are golden and the lardons slightly crisp.

   Time: PT15M

3. Assembling the dish

   Preheat the oven to 200°C. In a gratin dish, lay a first layer of potatoes, lightly salt and pepper. Spread half of the onion‑lardon mixture, then pour half of the crème fraîche. Repeat the layers, finishing with reblochon slices arranged in a rosette.

   Time: PT10M

   Temperature: 200°C

4. Baking

   Place the dish in the oven and bake for 35 minutes, until the reblochon is melted, lightly browned and the top is bubbling.

   Time: PT35M

   Temperature: 200°C

5. Rest before serving

   Remove the dish from the oven, let it rest for 5 minutes before serving so the portions hold together.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Firm-fleshed potatoes: Yukon Gold potatoes, New potatoes
• Instead of Reblochon: Camembert, Morbier
• Instead of Smoked bacon lardons (or diced cured ham): Bacon, Speck
• Instead of Yellow onions: Shallots, Leeks
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Butter: Olive oil
• Instead of Thick crème fraîche: 30% liquid cream
• Instead of Dried thyme: Herbes de Provence

Equipment Needed

• Oven
• Gratin dish (ceramic or metal)
• Saucepan or large pot
• Colander
• Large skillet
• Wooden spatula
• Chef's knife
• Cutting board
• Mixing bowl

Critical Steps — Do Not Skip

• Cooking the potatoes (do not overcook)
• Caramelizing the onions and cooking the lardons
• Baking until the reblochon is fully melted and golden

Chef Tips from the Video

• Use a high‑quality reblochon; its rind adds flavor when it melts
• Lightly sprinkle fresh thyme just before serving for an extra aromatic note

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days in the fridge

Freezer: Wrap the cooled dish in cling film and freeze up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the potatoes and onion compote the day before and keep them separate in the refrigerator
• Assemble the dish, cover with cling film and refrigerate up to 24 hours before baking