This Reblochon tartiflette is a cheesy potato gratin, which is traditionally quite a heavy winter staple. However, when it's made this way you can even serve it on a hot day with a side salad.






Skill level

Average: 3.5 (59 votes)


  • 1 tbsp soft butter
  • 500 g waxy potatoes (e.g. Maris Peer or Charlotte)
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 bay leaf
  • 200 g lardons or cubes of smoked bacon
  • 100 ml dry white wine
  • 250 g Reblochon cheese, cubed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C/350°F/Gas 4 and brush a six-hole muffin tin with the soft butter.

Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).

Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf.

Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes.

Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot.


Recipes from Little Paris Kitchen by Rachel Khoo (Michael Joseph, 2012). Text © 2012 by Rachel Khoo. Photography by David Loftus.