To make this tartiflette recipe, you will need :
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- Herbes de Provence
- Garlic powder
- Reblochon cheese
- Serrano ham
- White wine (we recommend this dry white French wine : this Jean-Max Roger Pouilly Fumé Cuvée Les Alouettes 2015)
- Olive oil
Tartiflette is a combination of Reblochon cheese, potatoes, onion and lardons* (bit of bacon). It’s originally from the Savoy region up in the Alps of France. The name tartiflette comes from the Savoy word for potatoes or tartifles. Rumor has it that this recipe was originally developed in the 1980s to promote Reblochon cheese (we’re glad it was). We’re sure you will love it too.
*(In place of lardons, we used Serrano ham in this recipe so that it would be easier to find worldwide.)
Tips to make the perfect tartiflette :
- We love Herbes de Provence spices – you can also make your own by mixing oregano, thyme and rosemary.
- We recommend serving the tartiflette with arugula and our 3 ingredient French vinaigrette.
Make this tartiflette recipe your own by mixing things up a little :
- Leave off the Serrano ham – and you’ll have vegetarian tartiflette.
- If you’re having trouble finding Reblochon – mix things up and use cheddar (or your favorite cheese) instead. Muenster cheese is also a good alternative for Reblochon if you’re having a hard time finding it.
- Instead of using Serrano ham, you could also use bits of chicken or duck magret.
- You can replace the potatoes with a small pasta – in Savoy, it is sometimes made with crozet (a locally produced buckwheat pasta). This is known as a croziflette.
We love inviting friends over to share this tartiflette. It is the perfect recipe to enjoy after a long Winter walk across Paris or during a family vacation. It is the perfect dinner party recipe because you prepare everything, pop it in the oven and you have time to have a cocktail while it cooks.
You may need…
We absolutely love our collection of Le Creuset ceramic ware. We used this ceramic loaf pan which is also the perfect size and shape for making tartiflette. It provides the perfect depth and length for this recipe. We’ve had ours for years and use it all the time and it’s still in perfect condition. Easy to clean and very durable.
We use Herbes de Provence Spices in a lot of our recipes and recommend you have a nice, organic Herbes de Provence spice mix on hand in your kitchen too… It really does add the special je ne sais quoi in so many recipes. The McCormick Organic Herbes de Provence Spice Mix is a high quality, totally organic spice mix that is perfect for this recipe. This spice mix is about to become your new BFF.
Tartiflette Wine Pairing
We highly recommend a dry white wine to use in your tartiflette and to serve with it, such as this Jean-Max Roger Pouilly Fumé Cuvée Les Alouettes 2015.
Winter in Savoy, France
We haven’t visited the Savoie (or Savoy region) of France yet, but it’s absolutely on our bucketlist. The activity we are most looking forward to, in addition to eating as much tartiflette as possible of course, is to go dog sledding in the Alps. It sounds like such an incredible experience!
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This tartiflette will make you feel like you’re dining in France in no time!
- 1.5 lbs of potatoes
- 1 onion (finely sliced)
- 1 tsp of Herbes de Provence
- ½ tsp of garlic powder
- ½ cup of cream
- ½ reblochon cheese (cut into strips)
- ½ cup of Serrano ham (diced)
- ½ cup of white wine
- Olive oil
- Salt and black pepper
- Arugula and our 3 ingredient French Vinaigrette (to serve)
- Cook the potatoes in a large pot of water until you can easily put a fork in them.
- Remove from the water.
- Remove the skin of the potatoes and slice them into ½ inch slices.
- Heat olive oil in a large frying pan on high heat.
- Add the potatoes and onion and cook for 4 minutes.
- Add the herbs, garlic, a pinch of salt and ground black pepper.
- Continue to cook until lightly browned.
- Preheat oven to 350°F (175°C)
- In a loaf tin (or a cake tin) put a layer of potatoes/onion.
- Add a third of the cream.
- Add a third of cheese.
- Sprinkle a third of the ham.
- Add a layer of potatoes and continue with cream, cheese, ham, potatoes, cream, cheese, ham.
- Pour the white wine.
- Put in oven for 30 minutes until the cheese grills.
- Serve with arugula and our 3 ingredient French vinaigrette.
We highly recommend this dry white wine to use in the recipe and also to serve with the tartiflette.
If you love this French cheesy potato casserole, you will also love these other French recipes!
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Alix & Hugo Strickland Frénoy are a married couple, recipe developers, photographers and lifelong explorers. They created A Hedgehog in the Kitchen to share their passion for healthy, French & International recipes and to inspire you to make simple and delicious homemade food. They also share Parisian restaurant and hotel recommendations as well as their travel adventures on the blog. The blog is home to 200+ articles featuring farm to table recipes, free meal plans & printables to help you become a better homecook and travel recommendations to help you experience Paris and abroad like a local. Sign up to receive 2 free recipes per week as well as food travel tips gathered from our adventures.
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