Tartiflette Are the Decadent French Potatoes You Need To Make

My husband was born and raised in the southwest of France, several hours away from the Savoie region (where tartiflette originates), but this French classic was still a favorite in his childhood home. 

My first tartiflette experience was on a snowed-in afternoon amidst one of those epic Nor’easters that brought the city of New York to a near standstill. We surprisingly had all of the ingredients (because who doesn’t keep Camembert on hand at all times…?), so my husband got to work on our cozy snow day lunch.

The smell that permeated the apartment was a complex blend of smoky bacon and slightly funky cheese that instantly made my mouth water. The first bite completely blew my mind. I couldn’t believe I’d gone my whole life unaware of this decadent indulgence. Needless to say, it’s been a cold-weather staple in our home ever since. 

What Is Tartiflette?

Tartiflette is a classic dish from Savoie region near the French Alps. It’s a rich and comforting combination of potatoes, cheese, and bacon. Honestly, what could be better? This recipe perfectly encapsulates the Apres-ski vibe and is amazingly easy to recreate at home with just a few simple ingredients. It can be prepared as a hearty side or enjoyed as a main dish.

The Right Cheese for the Job

Tartiflette is traditionally made with Reblochon, a washed-rind cheese which hails from the same region as the dish itself. Unfortunately, due to strict pasteurization laws in the United States, Reblochon cannot be imported. 

In its place, I typically go for a Camembert, another soft-ripened edible rind French cheese that has a distinctive earthiness. If that earthy, slightly funky flavor isn’t for you, a simple Brie will also produce a delicious (and less pungent) tartiflette.

And the Right Bacon

The French make their tartiflette with lardons, which are larger chunks or cubes cut from a full slab of cured pork belly or bacon. You can typically find unsliced (or “slab”) bacon at the deli counter of your supermarket. 

I recommend using slab bacon if you can find it; the larger pieces create a texture that complements the creaminess of the potatoes and cheese in the finished dish. If you cannot find slab bacon, any high-quality thick-cut bacon will also work.

More French Classics