Tartiflette: A French Potato and Cheese Dish That Will Make You Swoon Recipe
Tartiflette is a classic French dish from the Savoy region, featuring tender boiled potatoes, savory pancetta, sweet onions, and a creamy white wine and cream sauce, all baked together under a melted layer of rich reblochon cheese. This hearty, cheesy potato casserole is perfect for cozy dinners and pairs beautifully with a glass of dry white wine.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Scale
Potatoes
- 2 ½ lbs yellow Idaho® potatoes (roughly 6 large potatoes)
Meat and Dairy
- ¾ cup pancetta (sliced; bacon can be used as a substitute)
- 1 lb reblochon cheese (or ripe brie)
- 3 Tbsp butter (good quality)
- 4 oz whipping cream
Vegetables and Aromatics
- 1 large onion (thinly sliced, sprinkled with a little salt)
- 1 clove garlic
Liquids and Seasoning
- 4 oz dry white wine
- ⅛ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
Instructions
- Boil Potatoes: Boil the potatoes in salted water until just cooked through but still firm. Drain them thoroughly and set aside to cool slightly.
- Sauté Pancetta and Onions: In a large frying pan, melt 1 tablespoon of butter over medium heat. Add the sliced pancetta and thinly sliced onions sprinkled with a little salt. Sauté until the pancetta starts to brown and onions soften, then pour in the dry white wine and continue cooking until most of the wine has evaporated.
- Add Cream: Remove the pan from heat and stir in the whipping cream to combine everything into a creamy sauce.
- Prepare Potatoes for Sautéing: Chop the boiled potatoes into bite-sized pieces. In the same frying pan, heat the remaining 2 tablespoons of butter and sauté the potatoes until some pieces develop a golden-brown crust. Season the potatoes with salt and pepper to taste.
- Prepare Baking Dish: Preheat the oven to 400°F (200°C). Cut the garlic clove in half and rub the cut sides over the inside of a deep baking dish or pie pan to infuse it with garlic flavor.
- Layer Ingredients: Layer half of the sautéed potatoes into the bottom of the prepared baking dish. Add half of the pancetta and onion mixture on top. Using dental floss or a knife, carefully slice the reblochon cheese in half horizontally. Place the bottom half of the cheese over the potato and pancetta mixture.
- Finish Layering: Add the remaining potatoes and the rest of the pancetta and onions over the cheese layer. Top everything with the other half of the reblochon cheese, skin side up.
- Bake: Place the baking dish in the preheated oven and bake for about 25 minutes, or until the cheese is melted and bubbly. For extra crispiness, you can briefly place it under the broiler.
- Serve: Serve the tartiflette hot, ideally paired with a glass of dry white wine for an authentic experience.
Notes
- Use fresh, high-quality ingredients for the best flavor and texture.
- You can substitute pancetta with bacon if pancetta is unavailable.
- Reblochon cheese is traditional, but ripe Brie can be used as an alternative.
- Using dental floss to cut the cheese makes slicing easier without sticking.
- Tartiflette can be made in individual ovenproof bowls for single servings.
- Adjust seasoning with salt and pepper according to taste as you cook.
Keywords: Tartiflette, French potato dish, reblochon cheese, pancetta, cheesy potatoes, baked potato casserole, Savoyard cuisine
