Creamy tartiflette

Creamy tartiflette

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(7 ratings)

Ready in 40-50 minutes


Serves 2
This rich and luxurious potato dish straight out of the French Alps makes an indulgent supper for two

Nutrition and extra info


  • kcal876
  • fat66g
  • saturates22g
  • carbs48g
  • sugars0g
  • fibre4g
  • protein26g
  • salt4.17g


  • 2 medium waxy potatoes, about 350g/12oz (try Vivaldi)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 175g smoked back bacon, not too thinly sliced, rind removed, cut into 1cm strips
  • 100g vignotte cheese, cut into 1½ cm cubes (including the rind)
  • 100ml double cream
  • sprinkling of crushed chilli (optional)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 25g fresh white breadcrumb


  1. Peel and thickly slice the potatoes into about 1.5cm slices. Boil them in salted water for 6-8 minutes until just tender, then drain.

  2. While the potatoes are boiling, heat the oil in a large frying pan. Fry the onion over a medium heat for 5 minutes until it becomes transparent. Add the bacon to the pan and carry on frying for 5-7 minutes, stirring occasionally, until the onion turns lightly golden. With a slotted spoon, remove the onions and bacon from the pan to a bowl, leaving as much fat in the pan as possible.

  3. Heat the grill to high. Add the potatoes to the pan and brown briefly in the fat. If your potatoes are on the floury side they may break up or stick a bit, but this isn’t a problem, just keep everything moving and avoid too many burnt bits. Return the onions and bacon to the pan and lightly mix everything together.

  4. Nestle the chunks of cheese among the potatoes and bacon then drizzle with the cream. Sprinkle with the chilli, if using, then evenly scatter over the breadcrumbs. Protect the pan handle with foil if necessary and grill for 5 minutes, until lightly browned and just on the point of bubbling.

  5. Transfer to plates with a wide spatula – no hurry, the dish will not spoil – and savour with a glass of wine.

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Comments, questions and tips

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12th Jan, 2018
cannot have a Tartiflette recipe that does not have the main ingredient in it! It must use Reblochon cheese or it is not really tartiflette! As per the article that links to this recipe
25th Jan, 2015
For heavens sake when did the good people of Savoy or anywhere else put wretched chilli into this historic dish - please leave it well out. Clarice below suggests using Reblochon - which is, from my experience, what they use in the alps.
5th Feb, 2014
Lovely! Perhaps too many calories but nice for a weekend evening when cold outside. I used old cheeses, blue & thick cream. Sprinkled with emmental instead of breadcrumbs. Used the oven for 15-20min., not the grill. We didn´t stop until it was all gone...also the wine.
7th Dec, 2012
Great dish! I managed to buy all the ingredients from Lidl, and used reblochon cheese, also bought from Lidl. I used their lardons instead of back bacon. Lovely tasty and economical dish. Not pretentious at all. A real winter warmer.
15th Jan, 2012
Good recipe - quick to prepare, easy and delicious. Excellent for feeding a hungry family. Contrary to the comments from the well named 'grumpy chef' above - most supermarkets stock Vignotte and Reblochon cheeses - even Lidl and Aldi has been known to stock both - perhaps this chef needs to try to be a bit more imaginative! I have used crumbly Lancashire, Gruyere, Emmantel and Mozzarella for this recipe and all have been equally good and add variety. The breadcrumbs are not necessary but add a nice crunchy texure.
31st Dec, 2011
Lovely recipe. Ignore the grumpy "chef" above who does not seem to have a clue about cheeses, those mentioned are not exactly "fancy", drag yourself into the cultured world please or kindly keep your working class humdrum to yourself. Pass the Epoisses!!
20th Dec, 2011
Not everyone can afford to hold such middle class pretensions these days. Some of us just want to slap out at a tasty, nutritious dish that will fill the stomach. Reblochon? Vignotte? Any word of some food for those of us that live in the real world. Moreover, any chance of a recipe where the ingredients can be bought on the high street where ordinary working class people live? Another example of bourgeouis BBC types providing recipes for bourgeouis BBC types. Pass the cheddar please.
16th Dec, 2010
Absolutely delicious. I have replaced the vignotte cheese with raclette cheese. Added sour cream instead of double cream as I had no double cream in the house. No breadcrumbs either but it came out great. Definitely recommend.
12th Nov, 2010
Try Roblochon cheese (not sure if it's spelt correctly) as this is available from supermarkets.
16th Sep, 2008
I chose to make this as I had some leftover cream and thank goodness I did. It was delicious!!


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