Tartiflette Alpine Melted Cheese Bacon and Potato Gratin

Indulge in the comforting flavors of the French Alps with Tartiflette Alpine Melted Cheese Bacon and Potato Gratin, a decadent dish that’s perfect for cozy evenings. This rich, cheesy gratin features layers of tender, parboiled waxy potatoes, smoky bacon lardons, and caramelized onions, all bathed in a luxurious blend of heavy cream and dry white wine. Crowned with molten Reblochon cheese—or your favorite Alpine-style substitute—this dish is baked to bubbling perfection, delivering a golden, gooey topping that’s irresistibly indulgent. Ready in just an hour, Tartiflette pairs beautifully with a refreshing green salad and crusty bread, capturing the rustic simplicity of mountain cuisine. Perfect for cheese lovers and hearty appetites, this recipe is ideal for dinner parties or festive gatherings.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg waxy potatoes
• 200 g smoked bacon lardons
• 1 large onion
• 450 g Reblochon cheese (or similar Alpine cheese)
• 100 ml dry white wine
• 100 ml heavy cream
• 1 tbsp unsalted butter
• 1 clove garlic clove
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F) and lightly grease a baking dish with butter.

Step 2

Peel the potatoes and slice them into thin, even slices approximately 3-5 mm thick. Parboil the sliced potatoes in a pot of salted boiling water for 5-7 minutes, then drain and set aside.

Step 3

While the potatoes cook, finely slice the onion. Heat the butter in a large skillet over medium heat, then add the onions and cook until soft and lightly caramelized, about 5 minutes.

Step 4

Add the bacon lardons to the skillet with the onions and fry until golden and lightly crispy. Add the minced garlic and cook for another minute. Deglaze the pan with the white wine, stirring to scrape up any browned bits, and let the alcohol cook off for 2 minutes. Set the mixture aside.

Step 5

Cut the Reblochon cheese in half horizontally to create two thinner rounds. If the rind is too thick, you can gently trim it, but leaving some rind provides flavor.

Step 6

In your greased baking dish, layer half of the parboiled potatoes at the bottom. Season with salt and pepper. Spread half of the bacon and onion mixture over the potatoes, then pour half of the cream on top.

Step 7

Repeat the layering process with the remaining potatoes, bacon-onion mixture, and cream.

Step 8

Place the two Reblochon cheese halves (cut side down if halved) on top of the layers, ensuring the cheese covers the surface area for maximum melting.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 10

Remove from the oven and let the Tartiflette rest for 5 minutes before serving. Enjoy it hot, ideally with a crisp green salad and crusty bread on the side.

Nutrition Facts

Serving size	(2075.3g)

Amount per serving	% Daily Value*
Calories	3736.6

Total Fat 250.9g	0%
Saturated Fat 136.3g	0%
Polyunsaturated Fat g
Cholesterol 676mg	0%
Sodium 8773.8mg	0%
Total Carbohydrate 203.7g	0%
Dietary Fiber 20.2g	0%
Total Sugars 21.7g
Protein 138.2g	0%

Vitamin D 90IU	0%
Calcium 2471.4mg	0%
Iron 8.7mg	0%
Potassium 5428.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 15.2%

Carbs: 22.5%