Reblochon tartiflette combines potatoes, melting onions, lardons, and gratinated cheese. This version for six people adds crème fraîche for a generous filling: there are also recipes without cream, as no single formula summarizes every Savoyard habit. With CuisinerTelUnChef, learn how to pre-cook potatoes, master the onions, and obtain a dish that is hot throughout without burning the cheese. For preparation, use a suitable kitchen knife and a stable cutting board. A mandoline is not necessary for slicing already pre-cooked potatoes. Active preparation Pre-cooking potatoes Oven baking Resting Indicative total time Portions About 25 min About 20 to 30 min, depending on size 25 to 30 min for an assembly that is still warm 5 min About 1 hr 15 to 1 hr 30, with some tasks performed in parallel 6 people Add the time needed to bring the water to a boil. A dish assembled and then refrigerated may require longer cooking; coloring alone does not prove that the center is hot. Tartiflette and Savoyard cuisine Tartiflette is part of a mountain cuisine based on simple ingredients and dishes meant to be shared. It is often compared to péla, a Savoyard preparation of potatoes, onions, and cheese in a pan. To discover other regional traditions, consult our dossier on French cuisine. Ingredients for a 6-person tartiflette 1.5 kg of firm-fleshed potatoes, such as Charlotte, Nicola, or Amandine 250 g of smoked lardons 2 large onions 20 cl of full-fat crème fraîche 1 Reblochon de Savoie AOP weighing about 450 g 2 tablespoons of olive oil 20 g of butter, including a small portion for the dish 1 garlic clove to rub the dish Salt and pepper from the mill A few sprigs of parsley or chives, optional Choose a variety that holds its shape after pre-cooking: our potato guide details the uses of different textures. For cooking the onions, the cooking oil guide helps in choosing a suitable fat. CuisinerTelUnChef tip Choose your Reblochon based on its flavor and age. "Fermier" (farm-made) is not synonymous with "Label Rouge": check the label rather than relying on this old indication. The lardons and the cheese are already salty; salt the water moderately and taste the filling before adding salt. Recommended utensils A peeler, if you prefer to cook peeled potatoes A large pot and a colander A pan wide enough for the onions and lardons A gratin dish about 30 × 20 cm, deep enough to hold the filling without overflowing A spatula and oven mitts for handling the hot dish The dish size is indicative: avoid a layer that is too thick, as it heats up more slowly in the center. Step-by-step preparation of the tartiflette 1. Pre-cook the potatoes Wash and peel the potatoes. If they are large, cut them into pieces of similar size. Place them in a pot of cold, lightly salted water, bring to a boil, then cook gently. Count about 20 to 30 minutes depending on the size, checking with the tip of a knife: it should go in without the potatoes collapsing. Drain carefully, let them cool just enough to handle, then slice into rounds of about 5 to 8 mm. Potatoes that are still quite hard will not necessarily cook properly under the cheese. CuisinerTelUnChef tip Cut the pre-cooked potatoes with a knife, without crushing them. A mandoline is mainly useful for certain firm foods: it offers no advantage here and should not be presented as essential. Draining is essential to avoid a watery filling. 2. Melt the onions and cook the lardons Peel and thinly slice the onions. Heat the oil and most of the butter in a pan over medium-low heat. Sauté the onions for about 10 to 15 minutes, stirring, until they are tender; continue if necessary without burning them. Add the lardons and continue cooking for about 5 to 7 minutes, or the time required by their packaging, until they are cooked and lightly browned. If they release a lot of fat, remove the excess. Season with pepper and taste before adding salt. Tender onions are not necessarily caramelized in ten minutes: rely on their texture and color. Our vegetable cooking guide supplements the techniques for sweating or browning without burning. 3. Assemble the dish Preheat the oven to 200°C (392°F) conventional heat, or about 180°C (356°F) fan-assisted, adjusting for your appliance. Rub the dish with the halved garlic clove and then butter it with the reserved butter. Arrange a layer of potatoes, half of the onions and lardons, then half of the cream. Repeat with the rest. Distribute without packing down firmly and leave room for the cheese. 4. Add the Reblochon Remove all packaging and identification elements not intended to be consumed. Cut the cheese in half horizontally, then place the two discs crust side up and cheese side against the potatoes. If necessary, re-cut them to cover the dish better. The edible crust can remain. This orientation is the one chosen for this version; it is not an absolute rule valid for all recipes. Do not add a grater to the shopping list: the Reblochon is sliced here, not grated. 5. Gratinate and serve Place on a rack in the middle of the oven for about 25 to 30 minutes for a preparation that is still warm. The cheese should be melted, the surface golden, and the filling hot in the center. If the top browns too quickly, cover loosely with oven-safe material and continue cooking. Let it rest for about 5 minutes, then serve. Optionally add parsley or chives: our herb guide explains how to prepare and use them. How to get a creamy tartiflette without excess liquid? Pre-cook the potatoes to a tender texture that keeps its shape. Drain them before assembly; do not pour their cooking water into the dish. Cook the onions and remove excess fat if necessary. Distribute the cream without automatically adding more. Check the center of the dish, not just its golden surface. Variants: mushrooms, white wine, or without lardons With mushrooms: add button mushrooms previously cooked until their water evaporates. Do not incorporate them raw in large quantities, as they will make the dish soggy. Consult the mushroom guide for their preparation. Without lardons: replace them with additional mushrooms and onions. For a strictly vegetarian version, also check the cheese rennet; removing the meat is not enough to ensure all ingredients are suitable. With Savoyard ham: adjust salt and consider the already cooked or ready-to-eat nature of the product used. With white wine: after cooking the filling, deglaze with 5 cl of white wine and let it reduce before assembly so as not to add too much liquid. Reduction does not guarantee the complete elimination of alcohol; omit if necessary for your guests. Without cream: this is another possible version; monitor the creaminess and distribution of the cheese. Replacing the Reblochon produces a different gratin, not exactly the same recipe. Errors to avoid Leaving the potatoes too hard and relying solely on the gratination. Crushing the potatoes while slicing them or packing the assembly. Adding lots of cream to compensate for poorly pre-cooked filling. Salting heavily before accounting for the lardons and cheese. Confusing cheese cooking on the surface with sufficient temperature in the center. Leaving the dish out all day at room temperature before cooking. What to serve with a tartiflette? A green salad, lamb's lettuce, or endives with a light vinaigrette provide freshness and contrast. Pickles can add a tangy note depending on your taste. Bread is optional, as the potatoes are already a generous side dish. For a non-alcoholic drink, offer water or sparkling water. If you would like a wine, a white Savoy wine such as an Apremont or a Roussette is a regional suggestion, to be chosen according to your preferences; a pairing is not mandatory. Preparing in advance, storing, and reheating To prepare the dish a few hours ahead, do not leave ingredients to cool for long on the countertop. Cool cooked items quickly in shallow containers, cover, and refrigerate. Assemble with cooled ingredients if necessary. Check that your dish can handle the transition from cold to oven; avoid thermal shock. After the meal, distribute leftovers into small portions to facilitate cooling and refrigerate quickly. Do not leave the large dish on the table all night. Follow local health recommendations and those for the ingredients; the duration does not depend only on the number of days but also on cooling and the cold chain. To reheat, place the portion in an oven-safe container, cover if necessary to protect the cheese, and heat until the center is piping hot. A fixed duration of twenty minutes at 160°C (320°F) does not guarantee the result: it varies with the quantity, depth, and initial temperature. Reheat only what you will consume and avoid repeated cycles. Freezing in portions is possible after appropriate cooling, but the texture of the potatoes and cream may change. Label the container and defrost in the refrigerator. For pregnant women and vulnerable people, follow official recommendations regarding raw milk cheeses; a gratinated top is not enough to establish that the entire dish has been correctly heated. Nutritional information and allergens Point to remember Information Values per portion Not calculated for this recipe. Previous numerical values were removed due to lack of documented calculation. Ingredients influencing intake Amount of cheese, cream, lardons, oil, and butter, as well as the size actually served. Allergens Milk in the cheese, cream, and butter; also check the labels of other ingredients. Meal balance Adapt portions to your needs and accompany with vegetables according to your taste. Frequently asked questions about tartiflette Which potato to choose? A firm-fleshed variety like Charlotte, Nicola, or Amandine is suitable for rounds that keep their shape. A flourier variety will provide a different texture; it is not necessarily a failure, but the slicing will be more delicate. Do the potatoes need to be pre-cooked? Yes, for this method. The oven time is to heat the assembly and melt the cheese, not to cook large raw slices. Should the Reblochon crust be removed? No, the edible crust can remain. However, remove packaging and inedible identification elements. Can non-farm-made Reblochon be used? Yes. Choose according to taste and age; the word "fermier" is not a condition for success and does not correspond to the "Label Rouge" label. Why is my tartiflette releasing water? Poorly drained potatoes, mushrooms added raw, or excess liquid can be the cause. Prepare the components separately and check their humidity before assembly. How long to cook a dish prepared in advance? It may require more than the 25 to 30 minutes of the freshly assembled version. Protect the top if it browns too quickly and check the center, respecting the dish's thermal resistance. Can the Reblochon be replaced? Yes, to make a different gratin. Choose a cheese suitable for melting and adjust the salt, noting that this is a variant. Another regional recipe to discover To vary your meals after this Savoyard gratin, discover our poulet basquaise, a preparation with peppers and tomatoes. Cook like a chef with CuisinerTelUnChef Well-pre-cooked potatoes, melting onions, assembly without excess liquid, and controlled cooking make the difference. The utensils presented in this guide are sufficient: no need to add a mandoline or a grater for this method.