A true gem of Alpine cuisine, our tartiflette recipe brings the rich, comforting flavours of the French mountains straight to your kitchen. This indulgent dish, made with layers of tender potatoes, smoky lardons, caramelized onions, and creamy Reblochon cheese, is the ultimate comfort food.
Executive Chef Steve Allen has crafted this recipe to capture the essence of traditional tartiflette while making it easy and rewarding to recreate at home. Whether you’re reminiscing about a ski trip to the French Alps or simply craving a decadent, cheesy bake, this tartiflette is guaranteed to satisfy. Serve with a crisp green salad and a glass of white wine for the perfect bistro-style experience.
This recipe makes enough for four people.
800g Désirée or any waxy potatoes, peeled and sliced into 5mm pieces
1 onion, peeled and thinly sliced
30ml olive oil
3 thyme sprigs, leaves picked
3 garlic cloves, crushed
200g smoked bacon lardons (or diced rashers)
200ml single cream
100ml full fat milk
150g Reblochon or Tomme de Savoie cheese, sliced into 5mm pieces
100g Comté cheese
Salt and pepper
1. Preheat your oven to 220°C/fan 200°C.
2. Start by caramelising the bacon lardons in a heavy-bottomed pan. On a low heat, slowly cook the bacon (stirring regularly, to ensure it does not stick to the bottom of the pan).
3. Once the bacon has caramelised remove from the pan, keeping the rendered fat in the pan.
4. Add the sliced onions to the pan and cook until lightly browned. Add the crushed garlic and picked thyme, then stir and season with a little rock salt and black pepper.
5. Add the bacon lardons back into the pan and stir well. Then add the milk and cream to the pan and bring to a simmer.
6. Add the sliced potatoes and cover the pan and cook on a low heat for 5 minutes.
7. In a casserole dish that can fit the whole, spoon some of the cream mixture in the bottom followed by a layer of sliced potatoes. Continue to layer up, finishing with the cream mixture.
8. Sprinkle the top with grated Comté cheese and finish with the sliced Reblochon or Tomme de Savoie.
9. Bake in the oven for 12-15 minutes until a knife can easily run through the potatoes and the cheese is nicely caramelised.
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