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Tartiflette (French Potato, Bacon, and Cheese Casserole)

Rated as 4.65 out of 5 Stars

"This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese."
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1 h 25 m servings 498
Original recipe yields 8 servings


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  1. Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
  4. Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
  5. When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
  6. Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.


  • Cook's Note:
  • Because it's made from raw milk, Reblochon cheese cannot be imported from France. But you could substitute Dancing Fern, Delice du Jura, or half gruyere and half brie.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 498 calories; 29.6 36 21.3 91 1120 Full nutrition

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Read all reviews 25
  1. 31 Ratings

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Most helpful positive review

I used spiral sliced ham which i had an abundance of. I substituted Guiness stout since we have that on tap. I used ColbyJack & Parm it was on hand. The kids raved and my husband promised...

Most helpful critical review

I used gouda. My family thought this was so-so. If I were to make it again, I'd put both cheese and sauce on both layers. I feel like it needs something... maybe some mustard in the sauce?

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I used spiral sliced ham which i had an abundance of. I substituted Guiness stout since we have that on tap. I used ColbyJack & Parm it was on hand. The kids raved and my husband promised...

I made this for a French-themed potluck. It was very easy and delicious! I decided to peel and cut the poratoes before boiling which I thought was easier than trying to peel cooked potatoes. Als...

This is an excellent dish, the flavor profiles are so striking, and go together so well, that it almost overwhelms the taste buds!! For the onions, I suggest using Vidalia, if available. Also,...

WOW!! Amazing, seriously. The only substitutions I made were sour cream instead of creme fraiche and Brie instead of Reblchon cheese (which is impossible to find) I also left the skins on the...

I used the best brie I could find, but brie alone is very easy to overpower with so much flavor. I might add gruyere or swiss with it next time. I also used sour cream instead of creme fraiche, ...

I made this twice, and it was really good both times. The second time I used sour cream instead of cream fresh

Onion, bacon, and cheese ... oh my And Oh Yum. Super easy to make, Super tasting I subbed in brie and gouda and it was amazing

I said it before & I'm gonna say it again...THIS MAN CANNOT screw up any recipe he's gotta hankering to make??????. This includes the 1s in his head too!?? My 1st endeavor in the world of French...

This is a lovely recipe. Had a Christmas gathering and people loved it! I have to say The chef’s voice over is quite entertaining too... Since I live in Egypt, Rablechon is not available. So I u...