• (SBS Food)

The tartiflette is a dish from the French Alps Regions, using reblochon, a famous French cheese. 






Skill level

Average: 3.3 (10 votes)

Made traditionally in winter, this is a truly indulgent dish, which is usually best appreciated after a strenuous morning on the ski-slopes – or at least a brisk winter’s morning walk.

Matthieu Mégard is a French cheese maker. In 2010, he founded L’Artisan Cheese located at Timboon’s Farmhouse cheese, in the Otways. He produces cheeses according to the tradition of his alpine French homeland. In his shop called the Mouse Trap Cafe, you can enjoy a Tartiflette, a rustic French dish.


  • 1.5 kg medium-sized red potatoes, (such as desirée)
  • 1 large white onion, peeled and diced
  • 2 thick rashers of smoked streaky bacon, diced
  • 25 g butter
  • 1 garlic clove, peeled and cut in half
  • sea salt and freshly ground black pepper
  • 150 g block ripe reblochon cheese (see Note)

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 200°C/400°F/Gas Mark 5.

Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.

Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown.

Drain the potatoes and as soon as they are cool enough to handle peel them — the quicker the better. Slice thickly across.

Choose an ovenproof earthenware dish and rub it well with the out halves of garlic. Layer half the sliced potatoes across the base, season, then scatter over the onion and bacon mixture. Add the remaining potatoes and more seasoning.

Place the whole reblochon on top. Bake for 10 minutes, then reduce the heat to 180°C/350°F/Gas Mark 4 for a further 20–25 minutes. The reblochon should melt within its skin and the fat drip down while the potatoes crisp.


• Tartiflette is a filling dish and all you really need to go with it is a nicely dressed green salad.
• It is important to use a ripe reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat.