La Tartiflette Savoyarde - Maître Philippe & Filles

La Tartiflette Savoyarde

The tartiflette is another one of those typical wintery cheese dishes from Savoie (another is the famous Vacherin ), which is very simple to prepare, but in no time at all gets you in a cozy winter mood with the smell of melted cheese and the prospect of a cold one winter suddenly appears in a milder light. That's why we love the Tartiflette so much and look forward to it every year when its rightful season begins again.

You can compare the tartiflette to a farmer's breakfast from the oven and with lots of delicious cheese, but I see it more as an ode to the reblochon and I feel reminded of a hearty tarte tatin from a purely visual point of view...

One calculates with a whole reblochon for four people - half is enough for two. And if the Reblochon is sold out, the tartiflette can also be prepared very well with its big sister, the manigodine.

Ingredients for 4 persons):

  • 1 Reblochon
  • 6-8 potatoes depending on size and preference
  • 2 onions
  • bacon (optional)
  • Crème épaisse or crème fraîche (optional)
  • salt and pepper

Tartiflette ingredients

The following video explains all steps in 3 minutes. Below you will find the recipe again in clear text form. Have fun cooking!


  1. Preheat the oven to 200°C and boil the potatoes.
  2. Dice the bacon and leave in a pan without oil. Cut the onions and sauté them until they are nice and golden brown.
  3. Cut the finished potatoes (ready here means: al dente, because they will go straight into the oven) and fry them.
  4. Optionally add some crème fraîche or épaisse and turn off the fire. Opinions differ on the use of crème fraîche or épaisse. We have tried both and the pure version tastes spicier and is creamier. The version with crème fraîche or épaisse is more runny and a little less flavorful, but also very tasty. As is so often the case, it is not a question of right or wrong, but simply of taste.
  5. Place the potatoes, onions and bacon in an ovenproof dish.
  6. Slice the Reblochon lengthways and place it skin side up, with the soft inside resting on the warm potatoes. Optionally, you can quarter the Reblochon half again. This way it can be better distributed over the mold.
  7. Now put the whole thing in the oven and bake for about 20 minutes until the cheese has melted and the rind is nice and golden brown and crispy and your kitchen has been filled with a spicy cheese scent.
  8. By now you should also pour yourself a glass of Jongieux, which is not on the list of ingredients, but is a must.
  9. A green salad with a beautifully sour vinaigrette tastes particularly good and balances out the savory richness of the tartiflette with its freshness and crispness. Bon Appetit!


Our wine recommendation: a vin de Savoie, of course, such as the light and beautifully fresh Jongieux Blanc from Eugène Carrel.

- - -


In the kitchen


Bacon and onions are sizzling in the pan

Reblochon in quarters

The tartiflette before baking

The finished tartiflette in the oven

On your marks, get set...

Come on!

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