Tartiflette is the kind of meal that makes a cold evening feel warm. It’s creamy, bubbling, and deeply satisfying, with layers of potatoes, bacon, onions, and earthy mushrooms bound together by rich Reblochon cheese. You don’t need to be a chef to make it—just a few simple steps and good, honest ingredients.

This version keeps the soul of the classic French dish while adding mushrooms for extra flavor and texture. Serve it with a crisp green salad and a glass of dry white wine, and you’ve got comfort in a casserole dish.

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What Makes This Recipe So Good

Close-up detail: Golden-browned mushrooms and bacon lardons mingled with softly caramelized onions i

Balanced richness: The cheese is indulgent, but the onions, mushrooms, and white wine cut through the creaminess.
Simple technique: Everything is cooked in stages, then baked. The method is easy and reliable.
Deep flavor: Browning the bacon and mushrooms adds savory depth that builds into the potatoes.
Authentic touch: Traditional Reblochon gives that unmistakable alpine melt and aroma.
Make-ahead friendly: You can assemble it a few hours ahead and bake when ready.

Ingredients

2 pounds (900 g) waxy potatoes (Yukon Gold or similar), peeled
8 ounces (225 g) smoked bacon lardons or thick-cut bacon, sliced
1 large yellow onion, thinly sliced
10 ounces (280 g) cremini or button mushrooms, sliced
2 cloves garlic, finely minced
1/2 cup (120 ml) dry white wine (Savoie, Chardonnay, or Pinot Grigio)
3/4 cup (180 ml) heavy cream
1 whole Reblochon cheese (about 14–16 oz / 400–450 g), halved horizontally
2 tablespoons unsalted butter
1 tablespoon olive oil
Fresh thyme leaves (optional), about 1 teaspoon
Salt and freshly ground black pepper

Step-by-Step Instructions

Cooking process: Overhead shot of the layered tartiflette just before baking—parcooked Yukon Gold

Parcook the potatoes: Cut the potatoes into 1/4-inch (6 mm) slices.
Place in a pot of cold salted water, bring to a gentle boil, and cook for 8–10 minutes until just tender but not falling apart. Drain and let steam-dry.
Brown the bacon: Heat a large skillet over medium heat. Add the bacon and cook until golden and crisp at the edges, 6–8 minutes.
Transfer to a plate, leaving some fat in the pan.
Cook the onions: Add 1 tablespoon butter to the pan if needed. Add the onions and a pinch of salt. Cook over medium heat, stirring occasionally, until soft and lightly caramelized, about 10 minutes.
Sauté the mushrooms: Push onions to the side and add the olive oil plus mushrooms.
Cook without stirring for 2–3 minutes to brown, then stir and continue cooking until they release moisture and it evaporates. Season with salt, pepper, and thyme if using.
Add garlic and deglaze: Stir in the garlic for 30 seconds. Pour in the white wine, scraping up browned bits.
Simmer until almost all the liquid has reduced, 2–3 minutes. Return the bacon to the pan and mix.
Preheat and prep dish: Heat the oven to 375°F (190°C). Butter a medium baking dish (about 9×9 inches or similar).
Layer everything: Lay half the potatoes in the dish.
Season lightly with salt and pepper. Spoon over half the bacon-onion-mushroom mixture. Repeat with remaining potatoes and mixture.
Add cream: Pour the heavy cream evenly over the layers.
It should settle into the gaps without drowning the dish.
Top with Reblochon: Slice the Reblochon horizontally through the middle to make two thinner wheels. Place them rind-side up on top of the potatoes, covering as much surface as possible. Cut into chunks if needed to fit.
Bake: Bake for 20–25 minutes until the cheese is melted and bubbling.
Switch to broil for 1–3 minutes to brown the top lightly, if you like.
Rest and serve: Let the tartiflette rest 10 minutes so it sets slightly. Serve warm with a simple green salad and sharp vinaigrette.

Keeping It Fresh

Storing: Cool completely, then cover and refrigerate for up to 3 days.
Reheating: Reheat in a 325°F (165°C) oven, covered, for 15–20 minutes, then uncover to crisp the top for 5 minutes.
Freezing: Not ideal. The potatoes and cream can turn grainy and watery.
If you must, freeze tightly wrapped for up to 1 month and expect a softer texture.
Make-ahead: Assemble up to 6 hours ahead, cover, and refrigerate. Add 5–10 minutes to the baking time.

Final dish: Bubbling tartiflette fresh from the oven in a cream-colored baking dish, Reblochon rind

Why This is Good for You

Satisfying and balanced: Protein from bacon and cheese, carbohydrates from potatoes, and fat that keeps you full.
Mushrooms matter: They add fiber and umami, helping you use slightly less cheese without losing flavor.
Portion-friendly: A smaller serving with salad makes a complete, comforting meal.
Real ingredients: Simple, minimally processed foods keep flavors clean and honest.

What Not to Do

Don’t overboil the potatoes: If they’re too soft, the layers collapse and turn mushy.
Don’t skip browning: Pale bacon or mushrooms means less flavor. Color builds taste.
Don’t drown it in cream: The dish should be creamy, not soupy.
Stick to the measured amount.
Don’t peel off the rind: Reblochon’s rind melts beautifully and adds signature flavor.
Don’t bake too long: Overbaking can cause the cheese to separate and grease out.

Alternatives

Cheese swaps: If you can’t find Reblochon, use a ripe Taleggio, Camembert, or a mix of Brie and Raclette. Choose something soft, aromatic, and good for melting.
Meat-free option: Skip the bacon and add 1 extra cup of mushrooms plus a handful of chopped walnuts for texture. A splash of soy sauce or miso in the pan adds savory depth.
Lighter version: Use half-and-half instead of heavy cream and reduce cheese slightly.
Boost herbs and mushrooms to keep flavor big.
Gluten-free as is: This recipe contains no flour. Just check the wine and bacon for additives if needed.
Herb variations: Thyme is classic, but rosemary, chives, or a pinch of nutmeg work well.

FAQ

What is Reblochon, and can I replace it?

Reblochon is a soft, washed-rind cheese from the French Alps with a nutty, buttery flavor and a perfect melt. If it’s unavailable, try Taleggio, Camembert, or a mix of Brie and Raclette.

The goal is a creamy, aromatic cheese that melts smoothly.

Do I have to use wine?

No. Replace the wine with low-sodium chicken or vegetable stock and a squeeze of lemon. You still get brightness without alcohol.

Can I use raw potatoes without parcooking?

You can, but the texture is less consistent and baking takes longer.

Parboiling ensures tender layers that hold their shape and absorb flavor.

What should I serve with tartiflette?

A crisp green salad with mustardy vinaigrette balances the richness. Pickled onions, cornichons, or a simple slaw also cut through the creaminess nicely.

How do I know it’s done?

The cheese should be fully melted and bubbling around the edges, and the potatoes should be tender when pierced with a knife. Light browning on top is a good sign.

Can I make it ahead for guests?

Yes.

Assemble earlier in the day, refrigerate, then bake just before serving. Rest for 10 minutes so it slices cleanly.

What potatoes are best?

Use waxy or all-purpose potatoes like Yukon Gold or Charlotte. They hold their shape and stay creamy, not floury.

Will the mushroom flavor overpower the dish?

No.

Cremini or button mushrooms add earthiness without taking over. Browning them properly keeps the flavor deep and balanced.

In Conclusion

This classic tartiflette with mushrooms is cozy, rich, and surprisingly easy. With tender potatoes, savory bacon, sweet onions, and a blanket of melted Reblochon, it’s a one-dish meal that feels special without fuss.

Keep the technique simple, let the ingredients shine, and enjoy it with something crisp on the side. It’s comfort food the French way—warm, generous, and full of character.