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4 from 2 votes

Tartiflette Reblochon

Tartiflette Reblochon is a popular Swiss winter dish that will impress any fromage loving foodie at the holiday feasting table.
Prep Time50 mins
Cook Time30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: French
Keyword: Tartiflette Reblochon
Calories: 3422kcal


  • 1.3 kg waxy potatoes skin left on
  • 2 tbsp butter
  • 1 onion thinly sliced
  • 200 g smoked bacon lardons
  • 3/4 cup dry white wine such as Riesling
  • 3/4 cup whipping cream
  • 1/2 cup crème fraîche or sour cream
  • 1 reblochon
  • 1 clove of garlic
  • salt and pepper to taste


  • Preheat oven to 400F.
  • Parboil potatoes in a large pot of salted boiling water for 5-7 minutes. If you cook the potatoes fully they will become undesirably mushy when baked.
  • Drain and set aside to cool.
  • Heat a sauté pan until hot and fry the bacon lardon until crispy, 4-5 minutes.
  • Discard melted pork fat from pan and add butter, onion and garlic, cooking for 4-5 minutes, or until golden-brown.
  • Deglaze the pan with white wine and continue to cook until most of the liquid has evaporated.
  • Slice the cooled potatoes thinly and layer into an ovenproof gratin dish, layering with the onion and lardon mixture as you would a lasagna.
  • Pour whipping cream over the mixture and slather with crème fraîche.


Serving: 1Tartiflette | Calories: 3422kcal | Carbohydrates: 290.7g | Protein: 117.4g | Fat: 190.7g | Saturated Fat: 106.6g | Cholesterol: 452mg | Sodium: 6827mg | Potassium: 7738mg | Fiber: 29.2g | Sugar: 19.2g | Calcium: 660mg | Iron: 15.8mg