Tartiflette Are the Decadent French Potatoes You Need to Make

They’re a rich, hearty indulgence that are perfect for the holiday table, too.

By
Jamie Anulewicz
Jamie Anulewicz
Jamie Anulewicz
Jamie is a New York City based recipe developer and private chef. Her professional background in the wine and spirits industry strongly influences her cooking style, enabling her to skillfully pair complementary flavors and textures in her recipes.
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Published December 18, 2025
Jamie Anulewicz
Skillet of tartiflette with melted cheese and potatoes served on a table

Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser
  • Tartiflette combines potatoes, bacon, and cheese for a rich, cozy cold-weather meal.
  • Both Camembert and Brie cheese substitute well for traditional French Reblochon here.
  • Slab bacon or thick-cut bacon adds the right texture and complements the creamy potatoes.

My husband was born and raised in the southwest of France, several hours away from the Savoie region (where tartiflette originates), but this French classic was still a favorite in his childhood home. 

My first tartiflette experience was on a snowed-in afternoon amidst one of those epic Nor’easters that brought the city of New York to a near standstill. We surprisingly had all of the ingredients (because who doesn’t keep Camembert on hand at all times…?), so my husband got to work on our cozy snow day lunch.

The smell that permeated the apartment was a complex blend of smoky bacon and slightly funky cheese that instantly made my mouth water. The first bite completely blew my mind. I couldn’t believe I’d gone my whole life unaware of this decadent indulgence. Needless to say, it’s been a cold-weather staple in our home ever since. 

What Is Tartiflette?

Tartiflette is a classic dish from Savoie region near the French Alps. It’s a rich and comforting combination of potatoes, cheese, and bacon. Honestly, what could be better? This recipe perfectly encapsulates the Apres-ski vibe and is amazingly easy to recreate at home with just a few simple ingredients. It can be prepared as a hearty side or enjoyed as a main dish.

Tartiflette dish with melted cheese on top sauted potatoes and bacon

Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser

The Right Cheese for the Job

Tartiflette is traditionally made with Reblochon, a washed-rind cheese which hails from the same region as the dish itself. Unfortunately, due to strict pasteurization laws in the United States, Reblochon cannot be imported. 

In its place, I typically go for a Camembert, another soft-ripened edible rind French cheese that has a distinctive earthiness. If that earthy, slightly funky flavor isn’t for you, a simple Brie will also produce a delicious (and less pungent) tartiflette.

And the Right Bacon

The French make their tartiflette with lardons, which are larger chunks or cubes cut from a full slab of cured pork belly or bacon. You can typically find unsliced (or “slab”) bacon at the deli counter of your supermarket. 

I recommend using slab bacon if you can find it; the larger pieces create a texture that complements the creaminess of the potatoes and cheese in the finished dish. If you cannot find slab bacon, any high-quality thick-cut bacon will also work.

A skillet containing tartiflette a French dish with potatoes and melted cheese

Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser

More French Classics

Tartiflette (French Potatoes with Bacon and Cheese)

Prep Time 10 mins
Cook Time 55 mins
Total Time 65 mins
Servings 6 servings

I usually prepare my tartiflette in my 10-inch cast iron skillet, but if you don’t have one, no problem! Just follow the recipe using any medium skillet, and transfer the final mixture into an 8x8-inch or similarly-sized baking dish.

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Ingredients

  • 2 pounds Yukon gold potatoes, cut into 3/4-inch pieces

  • 1/4 teaspoon salt, plus more for cooking the potatoes

  • 1/2 pound slab bacon, cut into 1/4-inch pieces (if using presliced bacon, cut crosswise into 1/4-inch pieces)

  • 2 medium yellow onions, halved and thinly sliced

  • 1 teaspoon chopped fresh thyme leaves (or 3/4 teaspoon dried thyme)

  • 3/4 cup sour cream

  • 1 (4-inch) round soft-ripened, edible rind cheese, such as Camembert or Brie (8 to 9 ounces)

  • 1/4 cup water

  • Freshly ground black pepper, to taste

Method

  1. Preheat the oven to 400°F. 
  2. Boil the potatoes:

    In a large pot, cover the potatoes with cold water by about 2 inches. Salt the water generously and bring to a boil. Boil until potatoes are just fork-tender, 5 to 10 minutes. Drain the potatoes and return to the pot, setting it off the heat.

  3. Meanwhile, cook the bacon:

    Add the bacon to a cold (not preheated) 10-inch cast-iron skillet and place over medium heat. Cook until the fat is rendered and bacon is crispy, 10 to 15 minutes (7 to 10 minutes if using presliced bacon). 

    Remove the bacon pieces to a paper towel-lined plate, and drain any excess fat, leaving enough to coat the bottom of the skillet.

  4. Cook the onions:

    Place the pan over medium heat. Add the onions, 1/4 teaspoon salt, and a few grinds of black pepper. Cook until onions are caramelized, about 15 minutes.

    Simple Tip!

    If onions are sticking to the pan or the pan seems very dry, deglaze with a splash of water and reduce the heat slightly.

    Add the thyme and cook for 1 more minute. Add 1/4 cup water and cook until almost evaporated, scraping any browned pieces from the bottom of the pan, about 1 minute.

  5. Assemble:

    Transfer the onion mixture to the pot with the potatoes. Add the sour cream and cooked bacon and stir gently to combine. Season with additional salt and pepper if needed. Transfer the mixture back to the skillet.

    Slice the cheese horizontally through the center, making two rounds, then slice each round into two half-circles. Arrange, rind side-up, on top of the potatoes.

    Simple Tip!

    If you can’t find a round of Camembert or Brie, use an 8 to 9-ounce wedge of cheese instead, cutting it in half horizontally, then cutting each half in half again to form 4 pieces. Place them rind-side up on the potatoes as directed.

  6. Bake:

    Bake on the center oven rack until the cheese is completely melted and bubbly and the mixture is browning around the edges, 25 to 30 minutes. 

    Switch the oven to broil and cook until lightly browned and caramelized on top, 1 to 3 minutes depending on the strength of your broiler.

    Let cool slightly, about 5 minutes, before serving.

    Tartiflette is best eaten immediately, but can be reheated if necessary. Place leftover portion in an oven-safe dish, cover with foil, and heat in a 350°F oven until hot and bubbly, 15 to 20 minutes.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
515 Calories
30g Fat
37g Carbs
26g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 515
% Daily Value*
Total Fat 30g 38%
Saturated Fat 14g 70%
Cholesterol 92mg 31%
Sodium 988mg 43%
Total Carbohydrate 37g 14%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 26g
Vitamin C 17mg 83%
Calcium 133mg 10%
Iron 2mg 13%
Potassium 1144mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.