Recipe: Tartiflette

I had my first Tartiflette at a restaurant in France while on a skiing trip – it was amazing.  I found a recipe on the back of block of Reblochon cheese and have been making it ever since.  You might find it difficult sourcing Reblochon, so use Raclette as a good substitute.



  1. Par boil the potatoes in a little salted water.
  2. Chop the challots.
  3. Fry the pancetta in a little oil.  You may substitute the pancetta with cubed ham or chopped bacon.  Add the shallots and fry a little longer.
  4. Take the potatoes and slice enough for a top coat.  The rest can be chopped and put into the bottom of the oven dish.
  5. Add the fried pancetta, shallots and Crème fraîche and mix well.
  6. Now place the sliced potatoes on the top.
  7. Slice the cheese and layer on top of the sliced potato.
  8. Pre-heat oven to 425f.
  9. Place oven dish in the middle of the oven for 40-45 minutes (or until top is brown)


Serve with lettuce leaves, cold meats and of course, a glass of wine.


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