When the cold winds sweep through the French Alps, nothing warms the heart and belly quite like a bubbling dish of Tartiflette Savoyarde. Originating from the Savoy region of France, this rustic casserole combines layers of potatoes, smoky bacon, caramelized onions, and the star of the dish – Reblochon cheese. Creamy, cheesy, and irresistibly comforting, Tartiflette is the ultimate mountain food, often enjoyed after a long day of skiing.

Unlike many traditional French recipes, Tartiflette is relatively modern – it became popular in the 1980s, thanks to cheese producers who promoted Reblochon. But make no mistake: it has all the soul of a timeless peasant dish.

🛒 Ingredients (Serves 4–6)

1.5 kg (about 3 lbs) waxy potatoes (Yukon Gold or Charlotte)

200 g smoked lardons or bacon strips

2 medium onions, thinly sliced

1 whole Reblochon cheese (about 450 g, cut in half horizontally)

150 ml dry white wine (preferably a Savoy white wine like Apremont)

2 tablespoons crème fraîche (optional but adds creaminess)

2 tablespoons butter

Salt and freshly ground black pepper, to taste

🔪 Step-by-Step Preparation

1. Prepare the potatoes

Peel the potatoes and cut them into thick slices (about ½ cm).

Boil them in salted water until just tender (not mushy), about 10–12 minutes. Drain and set aside.

2. Cook the lardons and onions

In a large skillet, melt butter and sauté the lardons until golden and slightly crisp.

Add the sliced onions and cook gently until caramelized and fragrant.

Deglaze with the white wine, scraping up all the flavor from the bottom. Let it simmer for a couple of minutes.

3. Assemble the Tartiflette

Preheat the oven to 200°C (390°F).

In a greased baking dish, layer half of the potatoes at the bottom.

Spread the lardon–onion mixture over the potatoes. Add a spoonful of crème fraîche if using.

Top with the remaining potatoes.

Take the Reblochon cheese halves, place them rind-side up on top of the dish, so the gooey inside melts down into the layers.

4. Bake to perfection

Bake uncovered for 25–30 minutes, until the cheese has melted and formed a golden, bubbling crust.

The aroma of melted Reblochon will fill your kitchen – smoky, nutty, and slightly funky.

🍽️ Serving Suggestions

Tartiflette is traditionally served with a green salad and a crisp glass of Savoy white wine to balance its richness.

It makes the perfect centerpiece for a winter gathering or après-ski dinner.

Leftovers (if any!) can be reheated in the oven – and taste even better the next day.

💡 Tips & Variations

Cheese substitution: If you can’t find Reblochon, use Raclette, Brie, or Camembert as alternatives.

Extra creamy: Some recipes stir cream directly into the potato layers for extra richness.

Vegetarian twist: Replace lardons with sautéed mushrooms for an earthy version.

Rustic tradition: In mountain chalets, Tartiflette is often served with charcuterie platters on the side.

🏔️ Final Thoughts

Tartiflette Savoyarde isn’t just food – it’s an Alpine tradition, bringing together friends and family around a warm, cheesy dish. Whether you’re in the snowy Alps or your cozy home kitchen, one spoonful of Tartiflette transports you straight to a chalet with crackling fires and laughter.