There’s something about Tartiflette that just screams curl up with a glass of wine and forget the world. I first made it on a trip to the Alps — not the actual Alps, but the corner of my kitchen pretending to be a snowy chalet. I was freezing, missing France, and found myself clinging to a recipe that basically said: melt cheese on potatoes and make no apologies. That’s my kind of food.
This dish is French comfort food at its best — no pretence, just layers of buttery potatoes, smoky bacon, sweet onions, and melted cheese bubbling like happiness in a baking dish. It’s indulgent without being fussy. If you serve this with a green salad, it technically counts as balanced, right?
Why You’ll Love It
- Creamy, gooey cheese on hot potatoes. I mean… need I go on?
- Only one pan to clean if you’re clever. Bacon, onions, wine — all done in the same skillet.
- It’s deceptively simple. No weird ingredients, no tricky techniques.
- Perfect for sharing. Feels special enough for guests but also suits a quiet Tuesday night.
- Leftovers (if any) taste even better the next day. Fact.
- Makes your house smell like a rustic Alpine inn. Which is always a plus.
Ingredients
- 2½ pounds potatoes, peeled
- ½ pound slab bacon, diced (lardons work beautifully)
- 1 medium onion, thinly sliced
- ¾ cup dry white wine
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 pound Reblochon-style cheese, sliced (Brie or Camembert if needed)
How to Make It
Boil the spuds:
Get a pot of salted water bubbling and toss in your peeled potatoes. Boil until just tender — about 20 minutes. You want them soft but not falling apart. Let them cool a bit before slicing.
Crisp the bacon and caramelise the onions:
Fry the bacon until it’s golden and fragrant. Scoop it out, but keep a spoonful of that glorious bacon fat. Add your onions and cook over medium heat until golden and a bit jammy — don’t rush this part. Trust me.
Wine time:
Add the bacon back into the pan with the onions and pour in the white wine. Let it simmer and reduce slightly, just until everything smells like you should be eating it by candlelight.
Layer the love:
In a baking dish, start with half your potato slices, then spoon over half the bacon/onion/wine mixture. Add half the cheese. Repeat the whole thing with the rest of the ingredients, finishing with cheese on top (the best part).
Bake till bubbly:
Pop it into a 350°F (180°C) oven for about 20 minutes, or until the top is golden, gooey, and calling your name.
Serve hot:
Straight from the oven with a glass of wine, a fork, and a smug grin. Salad on the side if you’re feeling virtuous.
Common Mistakes and How to Dodge Them
Why is my cheese too oily?
It probably overcooked or got too hot. Keep an eye on it, and don’t bake longer than needed.
My potatoes are too firm!
Boil them a bit longer next time. You want them soft but holding their shape.
The top burned!
Cover loosely with foil if it’s browning too fast — especially near the end.
It tastes bland?
Don’t be shy with salt and pepper — potatoes soak up flavour like a sponge. And use proper wine!
Storage and Reheating
Fridge:
Store any leftovers (good luck) in an airtight container for up to 3 days.
Freezer:
Yes, you can freeze it, but it’s best reheated in the oven. Wrap it tightly and freeze for up to 1 month.
Reheating:
Pop in the oven at 325°F until warmed through. You can microwave it, but the texture’s nicer from the oven.
Frequently Asked Questions
What if I can’t find Reblochon cheese?
Try Brie or Camembert — something creamy and funky that melts well.
Can I make it ahead of time?
Yes! Assemble it ahead, then bake just before serving. Or reheat the whole dish the next day.
Can I make it vegetarian?
You can skip the bacon and add sautéed mushrooms or smoked paprika for depth.
Is the wine necessary?
Honestly, yes. It adds acidity and that proper French ‘je ne sais quoi.’ But you can use stock if you must.
Nutrition Facts (Per Serving)
- Calories: 446 kcal
- Fat: 29g
- Saturated Fat: 14g
- Carbs: 23g
- Protein: 20g
- Sodium: 938mg
- Sugar: 2.6g
Try More Nigella Recipes:
Nigella Tartiflette
Description
A bubbling, golden dish of layered potatoes, bacon, onions, and melted Reblochon-style cheese — pure Alpine-style comfort baked to perfection.
Ingredients
Instructions
- Boil potatoes until just tender, cool, and slice.
- Cook bacon until crisp, then sauté onion in bacon fat until golden.
- Add bacon back, pour in wine, simmer 5 mins.
- Layer half the potatoes, half the bacon mix, and half the cheese. Repeat.
- Bake at 350°F for 20 mins until golden and bubbling. Serve hot.
Notes
- Brie or Camembert works if you can’t find Reblochon.
- Slice potatoes evenly for best texture.
- Don’t skip the wine — it’s essential to balance the richness.
- Let it rest 5 minutes before digging in (if you can wait).