James Martin Tartiflette is the ultimate Alpine comfort food, bringing the ski slopes directly to your kitchen. It is made with waxy potatoes,smoky bacon lardons, and sweet caramelized onions, all bound together by rich double cream and a splash of white wine. The star of the show is a whole wheel of Reblochon cheese, sliced and placed on top to melt into a bubbling, golden, pungent crust. It is a decadent, stick-to-your-ribs meal perfect for freezing cold winter nights or a cozy Sunday lunch.
Try more Recipes:
Why You Will Love This Tartiflette Recipe:
- The Cheese: There is no substitute for Reblochon; its nutty, earthy flavor and creamy melt are unique.
- Texture Contrast: The top gets crispy and golden, while the potatoes underneath become tender and soak up the cream and bacon fat.
- Simple Ingredients: It transforms humble potatoes and onions into something luxurious.
- Crowd Pleaser: It serves family-style straight from the oven dish, making it a dramatic centerpiece.
James Martin Tartiflette Ingredients
- 1 kg (2.2 lbs) waxy potatoes (such as Charlotte or Maris Piper), peeled and sliced into thick coins
- 250g smoked bacon lardons or pancetta cubes
- 1 whole Reblochon cheese (approx. 450g – 500g)
- 2 onions, thinly sliced
- 2 cloves garlic, peeled and crushed (plus one clove to rub the dish)
- 150 ml dry white wine (optional, but recommended for acidity)
- 200 ml double cream (heavy cream)
- 2 tbsp butter
- Salt and freshly ground black pepper
- Fresh thyme leaves (optional)
How To Make James Martin Tartiflette
- Prep the potatoes: by placing the sliced potatoes in a pan of cold salted water. Bring to a boil and simmer for 5 to 8 minutes until just tender but not falling apart (par-boiled). Drain well and set aside to steam dry.
- Fry the base: by melting the butter in a frying pan over medium heat. Add the bacon lardons and fry until they are crisp and golden.
- Soften aromatics: by adding the sliced onions and crushed garlic to the bacon fat. Cook gently for 5 to 10 minutes until the onions are soft and caramelized.
- Deglaze: by pouring in the white wine (if using). Turn up the heat and let it bubble for 2 minutes to reduce slightly and scrape up any tasty bits from the bottom of the pan. Stir in the cream and take off the heat.
- Prep the dish: by taking a baking dish (gratin dish) and rubbing the inside vigorously with the cut side of a raw garlic clove for subtle flavor.
- Layer: by arranging half the potatoes in the bottom of the dish. Spoon over half of the bacon, onion, and cream mixture. Season with plenty of black pepper (you likely won’t need salt due to the bacon and cheese). Add the remaining potatoes and top with the rest of the cream mixture.
- The Cheese Crown: Slice the Reblochon cheese horizontally through the middle (like a bagel) so you have two circles. Place them rind-side up on top of the potatoes.
- Bake: in a preheated oven at 200°C (400°F) for 20 to 30 minutes until the cheese is bubbling, oozing, and deep golden brown.
Recipe Tips
- The Cheese: If you can’t find Reblochon (it can be hard to find in some countries due to raw milk regulations), you can substitute it with Taleggio, Raclette cheese, or a ripe Brie, though the flavor will be milder.
- Potato Choice: Use waxy potatoes (red or yellow skin) rather than floury baking potatoes. Waxy potatoes hold their shape when sliced and boiled; baking potatoes will turn into mash.
- Let it Stand: Like lasagna, let the dish rest for 10 minutes after taking it out of the oven. This stops the cream and cheese from being too runny when you serve it.
- Rind On: Do not cut the rind off the cheese! It adds texture and deep flavor, and it helps the cheese melt properly without disappearing into the sauce.
What To Serve With Tartiflette Recipe?
This rich and creamy Alpine dish is best balanced by something fresh and acidic. A crisp green salad dressed with a sharp mustard vinaigrette is the traditional pairing to cut through the heavy cheese and potato layers. To enhance the savory flavors, serve a platter of charcuterie alongside, featuring cured ham and plenty of cornichons (pickled gherkins) or pickled onions, which provide a necessary tangy crunch.
How To Store Leftovers Tartiflette?
- Refrigerate: Cover the Tartiflette with foil or store in an airtight container for up to 3 days.
- Freeze: While you can freeze it, cream-based potato dishes can become slightly grainy when thawed. It is best eaten fresh.
How To Reheat Leftovers Tartiflette?
Tip: If the sauce looks a little separated (oily) after reheating, give it a gentle stir; the cream and cheese fats sometimes separate when cooled and reheated.
- Oven (Best Method): Preheat your oven to 350°F (175°C). Cover the Tartiflette dish (or individual portion) with foil to keep the potatoes moist. Bake for 20 minutes until piping hot. Remove the foil for the last 5 minutes if you want to re-crisp the cheese topping.
- Microwave: Place a single portion on a microwave-safe plate. Heat on high for 1.5 to 2 minutes. Note that the cheese may become slightly oily and the potatoes softer than when fresh.
FAQs
Reblochon is the soul of this Tartiflette, but it can be hard to find outside of Europe (especially in the US). Good substitutes include Taleggio, Raclette cheese, or a ripe Brie or Camembert. While Brie is milder, it provides a similar creamy texture.
No, you can make it alcohol-free. However, the wine provides essential acidity to cut through the heavy cream and cheese. If you skip it, substitute it with a splash of chicken stock and a teaspoon of cider vinegar or lemon juice to balance the richness.
This happens if you use “floury” baking potatoes (like Russets). For Tartiflette, you must use waxy potatoes (like Charlotte, Yukon Gold, or Red potatoes).
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »Try more Recipes:
Tartiflette Nutrition Facts
- Calories: 750 kcal
- Total Fat: 55g
- Saturated Fat: 30g
- Cholesterol: 160mg
- Sodium: 900mg
- Total Carbohydrate: 35g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 25g
James Martin Tartiflette Recipe
Course: Main, Lunch, DinnerCuisine: French, Brtitsh, AmericanDifficulty: Easy4
servings20
minutes30
minutes750
kcalThis James Martin Tartiflette is a luxurious potato gratin from the French Alps. Layers of sliced potatoes, crispy bacon, and onions are baked in cream and wine. Topped with a whole wheel of melting Reblochon cheese.
Ingredients
1 kg (2.2 lbs) waxy potatoes (such as Charlotte or Maris Piper), peeled and sliced into thick coins
250g smoked bacon lardons or pancetta cubes
1 whole Reblochon cheese (approx. 450g – 500g)
2 onions, thinly sliced
2 cloves garlic, peeled and crushed (plus one clove to rub the dish)
150 ml dry white wine (optional, but recommended for acidity)
200 ml double cream (heavy cream)
2 tbsp butter
Salt and freshly ground black pepper
Fresh thyme leaves (optional)
Directions
- Prep the potatoes: by placing the sliced potatoes in a pan of cold salted water. Bring to a boil and simmer for 5 to 8 minutes until just tender but not falling apart (par-boiled). Drain well and set aside to steam dry.
- Fry the base: by melting the butter in a frying pan over medium heat. Add the bacon lardons and fry until they are crisp and golden.
- Soften aromatics: by adding the sliced onions and crushed garlic to the bacon fat. Cook gently for 5 to 10 minutes until the onions are soft and caramelized.
- Deglaze: by pouring in the white wine (if using). Turn up the heat and let it bubble for 2 minutes to reduce slightly and scrape up any tasty bits from the bottom of the pan. Stir in the cream and take off the heat.
- Prep the dish: by taking a baking dish (gratin dish) and rubbing the inside vigorously with the cut side of a raw garlic clove for subtle flavor.
- Layer: by arranging half the potatoes in the bottom of the dish. Spoon over half of the bacon, onion, and cream mixture. Season with plenty of black pepper (you likely won’t need salt due to the bacon and cheese). Add the remaining potatoes and top with the rest of the cream mixture.
- The Cheese Crown: Slice the Reblochon cheese horizontally through the middle (like a bagel) so you have two circles. Place them rind-side up on top of the potatoes.
- Bake: in a preheated oven at 200°C (400°F) for 20 to 30 minutes until the cheese is bubbling, oozing, and deep golden brown.
Notes
- The Cheese: If you can’t find Reblochon (it can be hard to find in some countries due to raw milk regulations), you can substitute it with Taleggio, Raclette cheese, or a ripe Brie, though the flavor will be milder.
Potato Choice: Use waxy potatoes (red or yellow skin) rather than floury baking potatoes. Waxy potatoes hold their shape when sliced and boiled; baking potatoes will turn into mash.
Let it Stand: Like lasagna, let the dish rest for 10 minutes after taking it out of the oven. This stops the cream and cheese from being too runny when you serve it.
Rind On: Do not cut the rind off the cheese! It adds texture and deep flavor, and it helps the cheese melt properly without disappearing into the sauce.
