Name: Hairy Bikers Tartiflette Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1kg waxy potatoes (Charlotte or Désirée), peeled; 250g smoked bacon lardons; 2 onions, sliced; 2 cloves of garlic, crushed; 100ml dry white wine; 200ml double cream; 1 whole Reblochon cheese (approx. 450–500g); A knob of butter (optional); Salt and freshly ground black pepper

This creamy tartiflette is made with waxy potatoes, smoky bacon lardons, softened onions, white wine, double cream, and a whole Reblochon cheese baked until golden and bubbling. It is the kind of Alpine comfort food that warms you right through. Serves 6 in about 55 minutes.

I first made this after a skiing trip and it has been a cold-weather favourite ever since. There is nothing quite like cutting into that melted Reblochon and watching it run into the potatoes.

Jump to Recipe Jump to Video Print Recipe

Tartiflette Ingredients

1kg waxy potatoes (Charlotte or Désirée), peeled
250g smoked bacon lardons
2 onions, sliced
2 cloves of garlic, crushed
100ml dry white wine
200ml double cream
1 whole Reblochon cheese (approx. 450–500g)
A knob of butter (optional)
Salt and freshly ground black pepper

How to Make Tartiflette

Prepare the potatoes: Preheat your oven to 200°C (180°C fan, gas mark 6). Cut the peeled potatoes into thick slices, about the thickness of a pound coin. Boil in a large pan of salted water for 5–10 minutes until just tender but still holding their shape, then drain well.
Cook the lardons and onions: While the potatoes boil, heat a large ovenproof frying pan or shallow casserole over medium heat. Fry the lardons for 5–7 minutes until crisp, then add the sliced onions and cook for another 5 minutes until soft. Stir in the garlic and cook for one more minute.
Deglaze with wine: Pour in the white wine and let it bubble for a minute, scraping any browned bits from the bottom of the pan with a wooden spoon.
Add the cream: Reduce the heat and stir in the double cream. Bring to a gentle simmer and season with plenty of black pepper. It may not need much salt because of the bacon and cheese.
Assemble: Gently fold the drained potato slices into the creamy bacon and onion mixture, making sure all the potatoes are coated.
Add the Reblochon: Cut the wheel of Reblochon in half horizontally to create two thinner discs. Place them on top of the potatoes, rind-side up.
Bake: Transfer the pan to the oven and bake for 15–20 minutes until the cheese is completely melted, golden, and bubbling.
Rest and serve: Let the tartiflette stand for 5–10 minutes before serving — it will be very hot.

What Is the Secret to a Perfect Tartiflette?

Use waxy potatoes: Charlotte or Désirée hold their shape after boiling and baking. Floury potatoes like Maris Piper or King Edward will break apart in the cream sauce.
Do not overcook the potatoes: Boil them only until a knife meets slight resistance. They finish cooking in the oven, and overboiled slices will fall apart.
Reblochon is essential: Its nutty flavour and melting quality are what make tartiflette what it is. You can find it in most large supermarkets or cheese shops. Brie or Camembert will work in a pinch, but the taste will be different.
Use one ovenproof pan: A large frying pan or cast-iron pan that goes from hob to oven saves washing up and keeps all the flavour in one place. The Hairy Bikers Panacalty uses the same one-pan layered approach if you enjoy this style of cooking.

What Should You Serve on the Side?

Tartiflette is very rich, so it needs something sharp alongside it. A crisp green salad with a tangy vinaigrette is the classic choice — the acidity cuts through the cheese and cream perfectly.

Cornichons and crusty bread are the traditional French partners. If you want something more substantial, the Hairy Bikers Dauphinoise Potatoes uses a similar creamy potato approach but without the bacon, so they work well together on a bigger spread.

Does This Reheat Well?

Store leftovers in an airtight container in the fridge for up to 3 days. The flavours often get even better overnight as everything melds together.

Reheat in the oven at 180°C for about 20 minutes until hot and bubbling again. Microwaving works but you will lose the golden top.

Nutrition Facts

Serving Size: 1/6th of the dish
Calories: 890 kcal
Total Fat: 70g
Saturated Fat: 42g
Total Carbohydrate: 28g
Sugars: 6g
Protein: 35g

Frequently Asked Questions

What is Reblochon cheese and can I substitute it? Reblochon is a soft, washed-rind cheese from the French Alps. If you cannot find it, a good-quality Brie or Camembert will melt similarly, but the flavour will be different.

Can I make a vegetarian version? Yes. Replace the lardons with 250g sliced chestnut mushrooms fried in butter with the onions and garlic for a rich, earthy alternative.

Is it necessary to use white wine? It adds depth and acidity to the sauce, but you can swap it for the same amount of chicken or vegetable stock if you prefer to cook without alcohol.

How does this compare to James Martin’s tartiflette? James Martin’s version uses shallots and finishes with a grill for extra colour on the cheese. This Hairy Bikers recipe uses standard onions and relies solely on oven heat, keeping things simpler with fewer steps.

Can I prepare this ahead of time? You can assemble the dish up to the point of adding the cheese, then cover and refrigerate for up to 24 hours. Add the Reblochon and bake when you are ready to eat — you may need an extra 5 minutes in the oven if it is going in cold.

Try More Recipes: