Tartiflette… yes I know it’s a funny name if you’ve never come across it before, is the most divine comfort food you could imagine! we first came across it on a miserable cold day when there was a continental market along the High Street in Weston-super-Mare. There were various food stalls, including a lovely looking giant paella pan steaming with all sorts of yummy looking goodies. We were drawn by the smell of toasted cheese to a stall with huge deep pans of… stuff! we didn’t know what it was, it obviously had potatoes and cream and cheese, and it was too good to resist so we bought a couple of portions and then sat in the Italian Gardens eating it with wooden forks. Despite being in polystyrene containers it was as good as it smelled… and if we hadn’t had such a large and generous portion, we may have gone back for more!

We got home and instigated this amazing dish, and found out that it was quite simple, potatoes, bacon, onion, cream, wine and cheese… Reblochon cheese which we had never heard of before. Fear not, we have Waitrose (the most wonderful supermarket in the world)…


… and we found a Reblochon. it was quite expensive, but we have, since then, managed to get some bargains, and as it keeps well in the fridge we could store it until we needed it. it comes in a half-moon shape, and you use it by cutting it horizontally so you have two semi-circles.


  • 1.2 kg potatoes
  • 200 g diced bacon (we’ve also used chorizo)
  • 1 onion (or more) thinly sliced
  • 1 reblochon cheese
  •  ¼ pint (5fl oz, 6 tablespoons) crème fraiche or cream (we like it quite saucy so we use a little more – you could use a little less!)
  • 1 glass Apremont (Savoy white wine)
  1.  Boil and slice the potatoes – quite chunky
  2. Fry the onions and bacon and layer with the potatoes in a thickly buttered dish
  3. Spread with cream or crème fraiche, and plenty of freshly ground pepper
  4. Pour on a glass of wine (we couldn’t find any Apremont and anyway I guess it would be really expensive so we used Pinot Grigio, but I’ve also seen a recipe using dry Vermouth))
  5. Half the Reblochon and place on top face down
  6. Tartiflette - 13
  7. Cook in a hot oven 220 425
  8. When the top is crispy, eat!

Some recipes suggest you  cut the Reblochon into chunks and mix it in with the potatoes etc before putting it in the oven, or when it is cooked, storing the crust of the cheese into the dish; we don’t like that as the skin has quite a strong flavour which some people don’t like. I like the taste of the crispy skin, but I don’t want it all mixed in with the creamy potatoes!


  1. Carl D'Agostino

    I have never heard of this cheese either. Sounds like a robot from the planet Zenos over in the Argon sector. But what is the green stuff on the plate under the cheese? Green potatoes from Ireland ? I thought artichoke hearts but not in recipe but thought after a bit substituting for or mixing with potatoes would be delicious too.


  2. Isabel Lunn

    I also love tartiflette and have eaten it many times in France. About 6months ago we discovered the “Brasserie” in Buxton which serves a divine tartiflette and offers an incredible French menu. If you’re ever in Buxton you must go. Makes my mouth water thinking about it!


    1. Lois

      I like Buxton… and if we go again, I shall definitely visit! Do you ever have it with a different recipe from what we found? A friend suggested artichoke heart which sounds lovely!


  3. catalinadelbosque

    I love tartiflette, a lot of French friends cook it here in Birmingham, I can’t remember what they use as a reblochon substitute though! We do have a Waitrose nearby but if Tesco is all you can afford then you have to substitute. 🙂 Lovely post to remind me of the ultimate in French comfort food. Might get my cookery books out this weekend and whip up a batch!


    1. Lois

      We have done it with other crusted soft cheeses, and it works really well – one of the nicest was Pont l’Eveque, but I didn’t eat the crusty skin, it didn’t taste very nice!
      Yes, go on, cook up some…left-overs are even lovelier the next day when all the flavours have mudged into together (mudge – is that an actual word?!)


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