Name: Tartiflette French Potato Gratin with Oozy Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: French
Ingredients: 1kg / 2 lbs waxy potatoes (4-5 medium), peeled and sliced thickly (such as Charlotte in the UK or red potatoes in the US); 150g / 5 oz bacon lardons; 1 large onion (or 2 small ones), diced; 2 cloves garlic, minced; 1-2 tbsp butter; 80ml / 1/3 cup dry white wine; 170ml / 2/3 cup single/heavy cream (or crème fraîche); 500g / 18 oz Reblochon cheese (or 2 Camembert wheels, split in half lengthwise)

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Introduction

Tartiflette is a classic French potato gratin known for its creamy texture and oozy cheese topping. This comforting dish combines tender potatoes, smoky bacon, caramelized onions, and melted Reblochon cheese for a rich and satisfying meal. Perfect for chilly evenings or sharing with friends.

This close-up shows a dish with four thick, round slices of creamy white cheese with rind on top, each slice browned slightly around the edges. Beneath each cheese slice are layers of soft yellow potatoes and translucent caramelized onions. Small bits of dark brown and reddish bacon are scattered throughout the potato and onion layers. The dish has a melting, gooey texture where the cheese blends with the potatoes and onions, creating a rich, creamy surface. The food sits in a black pan, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg / 2 lbs waxy potatoes (4-5 medium), peeled and sliced thickly (such as Charlotte or red potatoes)
150g / 5 oz bacon lardons
1-2 tbsp butter
1 large onion (or 2 small ones), diced
2 cloves garlic, minced
80ml / 1/3 cup dry white wine
170ml / 2/3 cup single or heavy cream (or creme fraiche)
500g / 18oz Reblochon cheese (or 2 Camembert wheels, split in half lengthwise)

Instructions

Step 1: Peel the potatoes and slice them thickly. Parboil the potatoes in well-salted boiling water for 3 minutes, then drain and steam dry.
Step 2: While the potatoes cook, sauté the bacon lardons over medium heat until the fat renders. Add the diced onions and cook over low heat until they are tender and golden. If needed, add 1-2 tablespoons of butter to help cook the onions.
Step 3: Add the minced garlic to the pan and stir-fry for 30 seconds. Deglaze the pan with the white wine and cook until the wine evaporates.
Step 4: Remove the bacon and onion mixture from the pan. Arrange the parboiled potato slices in the same pan, seasoning lightly with salt. Layer the bacon and onions on top, then drizzle with the cream.
Step 5: Split the cheese wheels in half lengthwise and arrange them cut side down directly on top of the potatoes, bacon, and onions.
Step 6: Bake at 200°C (400°F) for 20 minutes or until the cheese has melted and is bubbly.

Tips & Variations

Use Camembert if Reblochon is unavailable; it melts similarly and adds a creamy texture.
For extra richness, try mixing creme fraiche with the cream before drizzling.
Serve with a crisp green salad to balance the dish’s richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. Avoid overheating to keep the cheese creamy and prevent it from becoming rubbery.

How to Serve

The dish is served in a black cast iron skillet, showing a layered potato bake with four large, round white cheese slices on top, each having a slightly golden-brown grilled texture with visible ridges. Below the cheese, there is a golden, crispy layer with small pieces of browned bacon and caramelized onions mixed throughout. The potato slices beneath are creamy and soft, pale yellow in color, visible where a portion of the dish has been scooped out on the lower right side. The skillet sits on a white marbled surface with a stack of colorful patterned plates in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Tartiflette ahead of time?

Yes, you can prepare the dish up to step 5, then cover and refrigerate it. Bake it fresh before serving to maintain the best texture and flavor.

What type of potatoes work best for Tartiflette?

Waxy potatoes like Charlotte or red potatoes hold their shape well and provide a creamy texture after cooking, making them ideal for this gratin.