Easy Tartiflette Recipe (Reblochon-Style Potato Casserole) — Creamy, Cheesy French Comfort Food
Tartiflette is one of those dishes that feels like winter in a baking dish: potatoes, smoky bacon, onions, white wine, and a rich, gooey cheese cap that turns golden at the edges. It’s classic French Alpine comfort food, but it’s also perfect in Canada and the USA because you can adapt it with local products and still keep the soul of the recipe.
This version is based on my YouTube video tartiflette, but I made a few changes since I published the video to improve the result at home. The biggest upgrade: controlling moisture. In the original flow, it’s easy to end up with a slightly watery bottom (especially if you blanch potatoes and add too much wine + cream). Here, I keep the dish creamy without turning it into soup—while still getting that iconic melted cheese top.
If you’re looking for a tartiflette recipe without Reblochon (because it’s hard to find in parts of Canada/USA), don’t worry: I’ll show you exactly what cheese to use instead, and how to keep the flavor “mountain-style.”
If you love French comfort food, you’ll also like my classic French boeuf bourguignon: https://www.micheldumas.com/en/classic-boeuf-bourguignon/ and my stovetop cassoulet (duck + sausage): https://www.micheldumas.com/en/stovetop-cassoulet-recipe-easy-french-duck-and-sausage-stew-no-oven-shorter-version/
What Is Tartiflette?
Tartiflette is a baked potato casserole from the French Alps, traditionally made with:
- potatoes
- lardons (bacon)
- onions
- white wine
- Reblochon cheese (melted on top)
It’s similar in spirit to a gratin, but it’s more rustic and “mountain” because of the bacon and the rind-washed cheese character.
If you’re in the mood for another cozy potato side, check out my traditional gratin dauphinois: https://www.micheldumas.com/en/traditional-gratin-dauphinois-recipe/
Why This Updated Version Works Better
Here’s what I adjusted from the video version (the “why” matters if you want consistent results):
- Less total liquid (wine + cream): still creamy, not watery.
- Better layering and seasoning: potatoes need a little love between layers.
- More reliable bake: enough time uncovered at the end to reduce and brown.
For another creamy weeknight comfort recipe, try my lemon garlic creamy pasta: https://www.micheldumas.com/en/lemon-garlic-creamy-pasta/
Ingredients (Imperial Only)
For the Tartiflette
- 2 3/4 to 3 1/4 lb potatoes (Yukon Gold or other waxy potatoes), peeled
- 8 to 10 oz smoked bacon or lardons, diced
- 2 large yellow onions, thinly sliced
- 1 garlic clove, finely minced (optional but recommended)
- 1/3 to 1/2 cup dry white wine (start with 1/3 cup)
- 2/3 cup heavy cream (35% cream)
- 1 Reblochon (about 1 lb) or 12–16 oz Reblochon-style cheese (see substitutions)
- 1 tbsp duck fat or butter (duck fat is amazing here)
- Freshly ground black pepper
- Salt (lightly, and only if needed)
Optional finishing
- A few fresh herb leaves (parsley or chives)
Best Cheese for Tartiflette (Reblochon Substitutes)
If you can find Reblochon, use it. If not, you want a cheese that melts beautifully and has a slightly funky, washed-rind vibe.
Good options in Canada/USA:
- Raclette-style cheese (great melt)
- Brie + a touch of stronger cheese (for character)
- A local washed-rind cheese (often easiest in Quebec)
If you’re craving a crunchy cheese appetizer another day, try my fried brie recipe: https://www.micheldumas.com/en/fried-brie-fromage-breaded-cheese/
Step-by-Step Instructions
1) Preheat and prep the dish
Preheat oven to 375°F.
Rub a baking dish with a little duck fat or butter (this helps prevent sticking and adds flavor).
2) Cook the potatoes (updated method)
Bring a pot of salted water to a boil. Add potatoes (whole or large chunks) and cook 8–10 minutes—you want them partially cooked, not falling apart. Drain well and let steam-dry for 5 minutes.
Why partial cooking? It keeps the bake time reasonable and gives you tender potatoes without needing a full hour.
If you love potato technique, you’ll also like my Parisian potatoes recipe: https://www.micheldumas.com/en/parisian-potatoes-recipe/
3) Slice potatoes
Slice into 1/4-inch rounds (or slightly thicker if you prefer a more rustic bite).
Let them sit while you build the filling.
4) Render bacon + sauté onions
In a large skillet, cook the bacon/lardons over medium heat until the fat is released and the pieces start to brown.
Add onions and cook until soft and lightly golden, about 10–12 minutes.
Add the garlic (if using) for 30 seconds.
This onion + bacon base is the backbone of the whole dish. If you like that combo, my easy bacon mustard chicken in cream is also a winner: https://www.micheldumas.com/en/easy-bacon-mustard-chicken-in-cream/
5) Deglaze with white wine (don’t drown it)
Pour in 1/3 cup white wine and scrape the pan. Let it reduce until it’s no longer watery and the smell of alcohol is gone, about 2–3 minutes.
If you want a homemade sauce “building block” recipe for thickening and richness, keep this one saved: beurre manié https://www.micheldumas.com/en/beurre-manie-recipe/
6) Assemble (season smart)
Layer half the potatoes in the dish.
Add half the onion-bacon mixture.
Drizzle about 1/3 of the cream.
Pepper generously.
Repeat with the remaining potatoes and onion-bacon mixture. Drizzle the rest of the cream.
Salt tip: go light. Bacon + cheese can be salty. Taste a tiny bit of your onion-bacon mixture before adding extra salt.
7) Add the cheese
Slice the cheese in half horizontally if possible (or just cut into thick slabs).
Place on top, rind-side up if it has a rind.
8) Bake
Bake at 375°F for 25–30 minutes, until bubbling.
Then switch to broil for 1–3 minutes to brown the top (watch it closely).
Let rest 5–10 minutes before serving. That rest time helps the sauce thicken slightly.
How to Serve Tartiflette (Meal Ideas)
Tartiflette is rich. The easiest way to balance it is with something fresh or acidic:
- Green salad with a sharp vinaigrette
- Pickles or cornichons
- Roasted vegetables
For salad ideas:
- Homemade Caesar salad (authentic): https://www.micheldumas.com/en/homemade-caesar-salad-authentic-recipe/
- Classic grated carrot salad with mustard vinaigrette: https://www.micheldumas.com/en/classic-homemade-grated-carrot-salad-with-mustard-vinaigrette/
And if you want a full French comfort-food dinner plan:
- Start with classic French onion soup: https://www.micheldumas.com/en/classic-french-onion-soup-recipe/
- Finish with ultra-rich chocolate mousse: https://www.micheldumas.com/en/ultra-rich-chocolate-mousse-decadent-recipe/
Substitutions
Potatoes
- Best: Yukon Gold / waxy potatoes
- Avoid very starchy potatoes unless you like a softer, more mashed texture.
Bacon/lardons
- Pancetta works
- Smoked ham can work, but you’ll miss bacon fat—add a little butter.
White wine
- Dry white wine is best
- No wine? Use a splash of chicken stock + 1 tsp lemon juice (reduce it well).
Cream
- Heavy cream is the most stable
- Half-and-half works but can be thinner (reduce wine more).
Cheese (no Reblochon)
- Raclette-style is the easiest substitute
- Brie + raclette = great “budget Reblochon vibe”
If you love cheesy comfort, you can also try my Savoyard three-cheese mac and cheese: https://www.micheldumas.com/en/savoyard-three-cheese-mac-and-cheese/
FAQs
Can I make tartiflette ahead of time?
Yes. Assemble it, cover, refrigerate up to 24 hours, then bake. Add 5–10 minutes to the bake time since it’s cold.
Why is my tartiflette watery?
Most common causes:
- too much wine + cream
- potatoes not steamed dry after par-cooking
- onions not cooked long enough (they release water later)
Can I use Russet potatoes?
You can, but the texture becomes softer and more “mashy.” If you like defined slices, choose Yukon Gold.
What can I use instead of Reblochon in the USA?
Raclette-style cheese is your best bet. Brie can work too, but it’s milder—pair it with something a bit stronger if you want more character.
How do I know it’s done?
Bubbling at the edges, potatoes tender when poked, cheese fully melted and lightly browned.
Suggested Recipes (What to Serve With Tartiflette)
- Traditional gratin dauphinois (another French potato classic): https://www.micheldumas.com/en/traditional-gratin-dauphinois-recipe/
- Potage Parmentier (French potato leek soup): https://www.micheldumas.com/en/potage-parmentier-soup/
- Ultra-crispy beer battered fish and chips (weekend comfort meal): https://www.micheldumas.com/en/ultra-crispy-beer-battered-fish-and-chips-complete-recipe-chef-tips/
- Beet-cured salmon gravlax (lighter starter idea): https://www.micheldumas.com/en/beet-cured-salmon-gravlax/
- Classic bread stuffing with bacon (holiday-style comfort): https://www.micheldumas.com/en/classic-bread-stuffing-with-bacon/
- Ultra-rich chocolate mousse (easy dessert to finish big meals): https://www.micheldumas.com/en/ultra-rich-chocolate-mousse-decadent-recipe/
Easy Tartiflette Recipe (Reblochon-Style Potato Casserole) — Creamy, Cheesy French Comfort Food
Ingredients
- 2 3/4 to 3 1/4 lb potatoes Yukon Gold, peeled
- 8 to 10 oz smoked bacon or lardons diced
- 2 large yellow onions sliced
- 1 garlic clove minced (optional)
- 1/3 to 1/2 cup dry white wine
- 2/3 cup heavy cream 35%
- 1 lb Reblochon or Reblochon-style cheese 12–16 oz if substituting
- 1 tbsp duck fat or butter
- Black pepper salt to taste
Instructions
- Preheat oven to 375°F. Grease a baking dish with duck fat or butter.
- Par-cook potatoes in boiling salted water for 8–10 minutes. Drain well and steam-dry 5 minutes. Slice into 1/4-inch rounds.
- Cook bacon in a skillet until lightly browned and fat is rendered. Add onions and cook 10–12 minutes until soft and golden. Add garlic for 30 seconds.
- Deglaze with 1/3 cup white wine. Reduce 2–3 minutes until not watery.
- Layer half the potatoes, half the onion-bacon mixture, drizzle some cream, pepper. Repeat layers.
- Place cheese on top (rind-side up if applicable).
- Bake 25–30 minutes until bubbling. Broil 1–3 minutes to brown the top.
- Rest 5–10 minutes before serving.
Video
Notes
FAQs
Can I make tartiflette ahead of time?
Yes. Assemble it, cover, refrigerate up to 24 hours, then bake. Add 5–10 minutes to the bake time since it’s cold.Why is my tartiflette watery?
Most common causes:- too much wine + cream
- potatoes not steamed dry after par-cooking
- onions not cooked long enough (they release water later)
Can I use Russet potatoes?
You can, but the texture becomes softer and more “mashy.” If you like defined slices, choose Yukon Gold.What can I use instead of Reblochon in the USA?
Raclette-style cheese is your best bet. Brie can work too, but it’s milder—pair it with something a bit stronger if you want more character.How do I know it’s done?
Bubbling at the edges, potatoes tender when poked, cheese fully melted and lightly browned.Useful Links
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