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The recipe for tartiflette is a dish made up of potatoes, bacon, and cheese. It could be considered the main course, rather than a side dish. It is best served with a green salad, gherkins, and deli meats.


1 lb potato (peeled, sliced or chopped)
1 onion (peeled , sliced or finely chopped)
1⁄8 lb bacon (diced, bacon lardons)
1 clv garlic (peeled and chopped)
3⁄4 c cream (light cream or heavy cream as you like it)
7 T liquid (white wine, broth or water)
1⁄2 lb cheese (cut into thin strips)
  water (to boil the potatoes)
  seasoning (salt and pepper to taste)


Boil the potatoes in plenty of salted water until tender but still slightly firm, 10-15 minutes. Drain them and let them cool.

Heat the oil in a frying pan and fry the bacon for 3-4 minutes, until the fat begins to release. We remove it and set it aside. In the same pan, fry the onion until very soft, 8-10 minutes. Add the garlic for the last 2 minutes.

Heat the oven to 350-375º F. Cut the potatoes into thin slices and put them in a clay pot.

Return the bacon to the pan with the onion and garlic, add the liquid and bring to a boil. Pour the contents of the pan over the potatoes and sprinkle them with the liquid cream. Season with salt and pepper.

Place the cheese strips on top and put the tartiflette in the oven until the potatoes are very tender and melted cheese begins to brown, 20-25 minutes.

Remove the tartiflette from the oven and let it rest for a few minutes. Serve it very warm.

Total time
35 minutes
Cooking time
Preparation time
4 servings


Some people prefer to alternate layers of potato with layers of fried onion and bacon, ending with one of onion and bacon. There are also some cheese strips between the potatoes instead of just using it on top.

If using wine, you may let it for a few minutes so that less liquid remains and the alcohol evaporates.

You could grease the pan or baking dish with a little butter or some of the fat released by the bacon.

If you use potatoes left over from another meal that are already fully cooked, the dish will need less time in the oven.


For more flavor, add herbs, such as thyme or rosemary, or spices such as paprika.

Substitute 3/4 cup cream + 7 tablespoons liquid with 1 cup of whole milk. Boil the potatoes in the milk until tender, 12-15 minutes, drain and reserve the milk. Drizzle some milk over the tartiflette instead of cream.


French cuisine

Tartiflette comes from the French Alps.

moderate, boil, bake
vegetables, dairy, side dish
French food recipes
Food in Europe