Savoyard Reblochon Potato Bake
Tartiflette is the French Alps on a plate: waxy potatoes and smoky lardons layered with onions and a splash of white wine, then crowned with a whole Reblochon, rind and all, and baked until the cheese collapses into the potatoes. One serving is about 350 g.
Tartiflette is a young dish by French standards: it was created in the 1980s in Savoy, in the French Alps, to promote Reblochon cheese, when the cheese's producers' union asked local cooks for a recipe that would use a whole Reblochon at once. Potatoes, lardons and white wine were already the food of the mountains; the Reblochon on top made it famous.
Pairs well with: Green salad, cornichons & a glass of dry white wine
Provenance
France
Savoy Alpine Classic
Nordic & European
Time Dedication
1h 10m
25m prep • 45m cook
Batch Yield
6 Servings
678 kcal per serving
1 serving ≈ 350 g
Technical Skill
Intermediate
Intermediate (One-Dish Bake)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Savoy Alpine Classic
Photo: Benoît Prieur, CC0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $5–6 per serving at home (USD)
A good tartiflette is judged by the cheese: fully melted into the potatoes, golden on top, with crisp lardons in every spoonful.
Execution Methodology & Culinary Technique
Prep Stage: Parboil the Potatoes & Crisp the Lardons
25 Mins • Knife Work
Cube and parboil the potatoes until just tender at the edges — they finish in the oven, so undercook them now. Meanwhile fry the lardons until crisp and golden, then soften the onion in the same fat. Halve the Reblochon horizontally; the rind goes up, so it crisps while the inside melts down into the potatoes.
Maestro Tip: Parboil, never fully boil: potatoes that are soft now will collapse into mash under the cheese.
12 Mins Rolling boil, 100°C (212°F)
Boil the potato cubes in salted water for 8–10 minutes until just tender at the edges but still firm in the centre, then drain well and let the steam escape for 2 minutes.
Dry potatoes brown and hold their shape; wet ones steam and go soft.
Done when: A knife meets resistance in the centre; the cubes stay whole when tossed.
10 Mins Medium heat, ~160°C (320°F)
Fry the lardons in a wide pan over medium heat until crisp and golden, about 6 minutes. Lift them out, then soften the onion and garlic in the rendered fat for 4 minutes until sweet and translucent. Deglaze with the white wine and let it bubble for 1 minute.
The wine lifts the browned bits off the pan — that is where the flavour lives.
Done when: Lardons are crisp, onions are soft and sweet, and the wine has reduced by half.
5 Mins Room temperature, ~20°C (68°F)
Rub a baking dish with a cut garlic clove. Layer half the potatoes, half the lardons and onions, and half the creme fraiche; repeat, then lay the Reblochon halves on top, rind side up.
Rind up is traditional: the rind crisps while the soft cheese melts down through the layers.
Done when: Two even layers with the pale Reblochon halves covering the top like a lid.
30 Mins 200°C (400°F)
Bake at 200°C (400°F) for 25–30 minutes until the cheese is fully melted, the rind is golden in spots, and the edges bubble. Rest 5 minutes before serving.
If the top browns too fast, cover loosely with foil — the inside still needs its time.
Done when: The cheese has sunk into the potatoes, the top is golden, and the dish bubbles at the edges.
Finishing Touches & Plating
Bring the tartiflette to the table in its dish, steaming, and serve generous spoonfuls with a sharp green salad and cornichons. The salad is not a garnish — its acidity is what makes a second helping possible.
Nutritional Physiology & Benefits
Energy
678
kcal / serving
Protein
27g
Complete AA
Carbs
40g
Complex
Fats
43g
Healthy
| Energy | 678 kcal |
| Protein | 27 g |
| Carbohydrates | 40 g |
| Fat | 43 g |
| Fibre | 4.7 g |
| Sugar | 4.2 g |
| Sodium | 1252 mg |
| Energy | 194 kcal |
| Protein | 7.7 g |
| Carbohydrates | 11.4 g |
| Fat | 12.4 g |
| Fibre | 1.3 g |
| Sugar | 1.2 g |
| Sodium | 358 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin B12 and calcium (Reblochon, creme fraiche), vitamin C and potassium (potatoes), B vitamins (lardons).
Serious Mountain Energy
With about 27 g of protein and 40 g of carbohydrate per serving, tartiflette is built for cold days and hungry appetites — it is no accident it comes from the Alps.
Calcium and B12 from Reblochon
Reblochon supplies calcium and vitamin B12, nutrients that contribute to normal bones and normal energy metabolism.
Potassium from Potatoes
Potatoes are a natural source of potassium and vitamin C, which support normal muscle function and help balance the salt in the dish.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Vegetables
Sharp Green Salad
A lemon-dressed green salad cuts through the richness of the melted cheese and resets the palate — in Savoy it is served with every tartiflette.
Sides
Cornichons and Cured Ham
Sharp little pickles and a slice of cured ham add acidity and salt that balance the creamy potatoes without adding more richness.
Drinks
Dry White Wine from Savoy
A dry, mineral white wine from the same mountains echoes the wine in the dish and cleanses the palate between rich bites.
Complete menu
Serve the tartiflette as the main dish with a sharp green salad, cornichons and cured ham; finish with a dry white wine from Savoy.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Creamy or Cheesy Sides
Tartiflette is already one of the richest dishes in French cooking; serving it with a cream sauce or a cheese course doubles the richness and leaves the meal heavy. Keep the sides sharp and green. This is general information, not medical advice.
Eating It Straight from a Very Hot Dish
Melted Reblochon holds its heat and can burn the mouth badly. Let the dish rest 5 minutes and serve at a temperature you can taste, not just feel. This is general information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
France
20m
Laminated cultured butter pastry paired with washed Arabica, for a slow, pleasurable Parisian morning — best with a little protein alongside. One serving is about 390 g.
Sustained Focus
Flaky all-butter croissant with café au lait, Comté and green apple.
France
4h
Beef braised gently in red wine until the connective tissue melts into a velvet, gelatin-rich sauce — the classic Burgundy Sunday dinner.
Cellular Repair
Beef braised in red wine until spoon-tender, with mushrooms and pearl onions.
France
1h 15m
This ratatouille recipe cooks eggplant, zucchini, peppers and tomatoes separately first, so each vegetable keeps its own texture, then brings them together for a slow, fragrant simmer. One serving is about 400 g.
Light & Vegetable-Rich
Slow-simmered summer vegetables in olive oil — light, fragrant and full of fibre.
France
1h 40m
This coq au vin recipe is the Burgundy classic: chicken thighs browned with bacon, then braised in red wine with mushrooms, pearl onions and carrots until the meat is tender and the sauce is dark and glossy. One serving is about 375 g. It takes 1 hour 40 minutes, most of it hands-off while the pot simmers.
Comfort & Warmth
Chicken braised slowly in red wine with mushrooms, pearl onions and bacon until it falls off the bone.
