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Classic French tartiflette has all the cheese and potatoes you need for a creamy, cheesy French Winter feast. We can’t get enough of it all Winter long here in Paris! If you love cheesy, French comfort food, make sure you try our Flammekueche (Alsatian pizza) next. You will also love decadent Älplermagronen (Swiss Alpine Macaroni).
Table of Contents
This video will show you just how amazing and unresistable tartiflette really is!
To make this tartiflette recipe, you will need :
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- Potatoes
- Onion
- Herbes de Provence
- Garlic powder
- Cream
- Reblochon cheese
- Serrano ham
- White wine (we recommend this dry white French wine :this Jean-Max Roger Pouilly Fumé Cuvée Les Alouettes 2015)
- Olive oil
Tartiflette is a combination of Reblochon cheese, potatoes, onion and lardons* (bit of bacon). It’s originally from the Savoy region up in the Alps of France. The name tartiflette comes from the Savoy word for potatoes or tartifles. Rumor has it that this recipe was originally developed in the 1980s to promote Reblochon cheese (we’re glad it was). We’re sure you will love it too.
*(In place of lardons, we used Serrano ham in this recipe so that it would be easier to find worldwide.)
Tips to make the perfect tartiflette :
- We love Herbes de Provence spices –you can also make your own by mixing oregano, thyme and rosemary.
- We recommend serving the tartiflette with arugula and our 3 ingredient French vinaigrette.
Make this tartiflette recipe your own by mixing things up a little :
- Leave off the Serrano ham– and you’ll have vegetarian tartiflette.
- If you’re having trouble finding Reblochon – mix things up and use cheddar (or your favorite cheese) instead. Muenster cheese is also a good alternative for Reblochon if you’re having a hard time finding it.
- Instead of using Serrano ham, you could also use bits of chicken or duck magret.
- You can replace the potatoes with a small pasta – in Savoy, it is sometimes made with crozet (a locally produced buckwheat pasta). This is known as a croziflette.
We love inviting friends over to share thistartiflette. It is the perfect recipe to enjoy after a long Winter walk across Paris or during a family vacation. It is the perfect dinner party recipe because you prepare everything, pop it in the oven and you have time to have a co*cktail while it cooks.
You may need…
We absolutely love our collection of Le Creuset ceramic ware. We used this ceramic loaf pan which is also the perfect size and shape for making tartiflette. It provides the perfect depth and length for this recipe. We’ve had ours for years and use it all the time and it’s still in perfect condition. Easy to clean and very durable.
Tartiflette Wine Pairing
We highly recommend a dry white wine to use in your tartiflette and to serve with it, such as this Jean-Max Roger Pouilly Fumé Cuvée Les Alouettes 2015.
Winter in Savoy, France
We haven’t visited the Savoie (or Savoy region) of France yet, but it’s absolutely on our bucketlist. The activity we are most looking forward to, in addition to eating as much tartiflette as possible of course, is to go dog sledding in the Alps. It sounds like such an incredible experience!
This tartiflette will make you feel like you’re dining in France in no time!
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Tartiflette (French Potatoes and Cheese)
- Author: Alix and Hugo
- Total Time: 1 hour 50 mins
- Yield: For 4
Description
Classic French tartiflette is the creamy, cheesy French Winter feast you’ve been looking for.
Ingredients
Scale
- 1.5 lbs of potatoes
- 1 onion (finely sliced)
- 1 tsp of Herbes de Provence
- 1/2 tsp of garlic powder
- 1/2 cup of cream
- 1/2 reblochon cheese (cut into strips)
- 1/2 cup of Serrano ham (diced)
- 1/2 cup of white wine
- Olive oil
- Salt and black pepper
- Arugula and our 3 ingredient French Vinaigrette (to serve)
Instructions
- Cook the potatoes in a large pot of water until you can easily put a fork in them.
- Remove from the water.
- Remove the skin of the potatoes and slice them into 1/2 inch slices.
- Heat olive oil in a large frying pan on high heat.
- Add the potatoes and onion and cook for 4 minutes.
- Add the herbs, garlic, a pinch of salt and ground black pepper.
- Continue to cook until lightly browned.
- Preheat oven to 350°F (175°C)
- In a loaf tin (or a cake tin) put a layer of potatoes/onion.
- Add a third of the cream.
- Add a third of cheese.
- Sprinkle a third of the ham.
- Add a layer of potatoes and continue with cream, cheese, ham, potatoes, cream, cheese, ham.
- Pour the white wine.
- Put in oven for 30 minutes until the cheese grills.
- Serve with arugula and our 3 ingredient French vinaigrette.
Notes
Wine Recommendation : Jean-Max Roger Pouilly-Fume Cuvee Les Alouettes 2015
We highly recommend this dry white wine to use in the recipe and also to serve with the tartiflette.
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins
- Category: Dinner recipe
- Cuisine: French
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Comments
Chelsea says
Yum! There’s nothing better than a good tartiflette! Love all the tips for mixing it up, i’ll have to try!
★★★★★
Reply
A Hedgehog in the Kitchen says
Thanks, come on over and we’ll make it for you!
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