Tartiflette cooked

This is a delicious French potato dish that I use as a side but can be served as a meal on its own with a crisp salad – perfect for a lunch option. You need to cook the potatoes for 10 minutes in their skin before cooling and peeling. This is best done with a blunt knife rather than a potato peeler as the skin just falls off generally..


  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy


  • 1 kg medium all purpose potatoes
  • 1 medium onion
  • 6 slices smoked streaky bacon
  • 40g butter
  • 1 clove garlic
  • 200g petit reblochon cheese


    • Preheat the oven to 180C / 160C fan / gas 4. Place your unpeeled potatoes in a large pan and boil for around 10 minutes then drain and cool.
    • Next dice your onion and bacon finely, melt the butter in the pan and soften the onion and bacon – you don’t want to colour them, just soften for about 10 minutes.
    • When cool, peel the potatoes with a blunt knife (the skin will fall off) and slice into 1/4 inch slices (as a pound coin).
    • Take a suitable ovenproof dish – Le Creuset are my favourite (I use the cast iron rectangular dish) and rub the bottom with your cut garlic.
    • Layer the potatoes with a sprinkling of the bacon and onion mixture between each one then top with your cheese having trimmed the rind off from around the edge. If you feel it needs it you can dob a few bits of butter over the top.
  1. Tartiflette
    • Cover in foil and cook for around an hour until the potatoes are soft. Remove the foil and then cook for another 15 minutes.

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