Home cooked Tartiflette recipe

28/04/2020 | Chilly Powder

We wanted to help bring a little bit of the mountains to you, by sharing some of our favourite Chilly Powder recipes for you to try at home – starting with a true alpine holiday classic - Tartiflette!

Tartiflette – Serves 6


  • 2 kilos of potatoes (not too floury)
  • 250g lardons (or smoked bacon pieces)
  • 2 white onions, chopped
  • 2 cloves of garlic, smashed
  • ½ litre of single cream
  • ½ glass of white wine
  • 1 whole reblochon cheese
  • Salad leaves


  1. Peel the potatoes and par-boil them until they are al-dente. This should take about 10 minutes.
  2. Once they have cooled, roughly chop them in to inch sized cubes and leave to one side.
  3. Fry the lardons and then add the chopped onion and garlic to the pan.
  4. Place the chopped potatoes in to a large oven proof serving dish and top with lardons, onions and garlic. Pour over the single cream and white wine.
  5. Cut the reblochon cheese in to ½ cm slices, leaving the skin on. Layer the slices of cheese on the top of the Tartiflette mixture.
  6. Bake for approximately 30 – 45 minutes at 170 degrees celsius. Remove when the potatoes are fully cooked and the cheese on the top is bubbling and crunchy.

Chef’s top tip: Goats cheese can be used as an alternative to change the dish into a Tartichevre.

This reciepe tastes even better with a glass (or two) of Savignon Blanc - light and crisp, the freshness of this wine balances with the richness of the cheese.