If there’s one dish that defines indulgence, it’s tartiflette. A French casserole with layers of creamy potatoes, smoky bacon, and melty Brie, this French classic is the ultimate comfort food.
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About This Recipe
Tartiflette is a decadent French potato casserole from the Alps, traditionally made with Reblochon cheese. This version combines Yukon Gold potatoes, caramelized onions, crispy bacon, and Gruyère, all crowned with luxurious slices of Brie.
It’s a hearty and flavorful dish perfect for cold evenings, holiday dinners, or simply treating yourself to a little French decadence.
📋 Ingredients
- Yukon Gold Potatoes: These potatoes are ideal because of their creamy texture and hold their shape well after cooking. If you can’t find Yukon Gold, red potatoes or fingerlings are good alternatives.
- White Onions: White onions caramelize beautifully, adding sweetness that balances the savory elements of the dish. Slice them thin and evenly to ensure they cook uniformly. Yellow onions can be substituted if needed, but their flavor is slightly milder.
- Bacon: Traditionally, French recipes don't have crispy bacon, so don't worry about getting it super crispy.
- Sour Cream or Crème Fraîche: This creamy addition enhances the richness of the dish and helps bind the layers together. Crème fraîche is slightly tangier and more luxurious, but either option works well. Greek yogurt could also be used in a pinch.
- Gruyère Cheese: Gruyère is a key ingredient, providing a nutty, melty layer of flavor. Look for authentic Swiss Gruyère for the best results. If you don’t have Gruyère, Emmental or even Swiss cheese are great substitutes.
- Brie Cheese: Slices of Brie on top take this dish to another level of decadence. You can remove some of the rind with a vegetable peeler if you prefer a smoother melt. For authenticity, use Reblochon if you can find it, as it’s the traditional cheese for tartiflette.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Cheese: If Reblochon is available, try it for a more authentic flavor. Alternatively, Camembert or a triple-cream cheese works beautifully.
- Bacon: Pancetta or smoked turkey bacon make excellent substitutes.
- Meat-Free: Substitute, sautéed mushrooms for a similar umami depth.
- Wine-Free: If you’d prefer to skip the wine, deglaze the pan with chicken or vegetable stock.
⏲️ Instructions
Fry Bacon and Sauté Onions. Fry the bacon pieces until just crisp, then Remove and set aside. In the same skillet, sauté the onions over medium heat until lightly golden, about 15–20 minutes.
Make the Onion Mixture. Add fresh thyme and deglaze with white wine. Add the cooked bacon back into the onions, then mix in the sour cream and season with salt and pepper.
Layer the Tartiflette. Grease a casserole dish with butter and layer the potato slices on the bottom, then the onion-bacon mixture, followed by half of the shredded Gruyère. Repeat the layers.
Layer Brie and Bake. Finish with slices of potato and layer with Brie on top. Bake in the preheated 375°F oven for 30–35 minutes, or until the cheese is melted and bubbling. Let rest for a few minutes, then serve.
📍 Recipe Tips
- Prep Ahead: Cook and slice the potatoes and caramelize the onions a day in advance to save time.
- Bacon Fat: save some of the bacon fat in the skillet for caramelizing the onions.
- Cheese Rind: Remove some of the Brie rind with a vegetable peeler so the cheese melts evenly.
Serving Suggestions
Serve tartiflette as a main dish alongside a crisp nicoise salad with a Dijon vinaigrette to cut through the richness. Pair the tartiflette with a glass of dry white wine, such as Sauvignon Blanc or Pinot Gris.
For a larger meal, serve it as a decadent side with roasted chicken or seared cast iron steaks.
More French Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Tartiflette (French Potato, Onion, and Bacon Casserole)
LittleFerraroKitchen.com
Equipment
Ingredients
- 2 pounds Yukon Gold potatoes peeled
- 2 white onions cut into ¼ inch thick slices
- ½ pound bacon cut into ½-inch pieces
- ½ cup white wine
- Fresh thyme sprigs
- ¼ cup sour cream or crème fraîche
- Salt and pepper to taste
- 1 ½ cups shredded Gruyère cheese
- Brie cheese sliced (remove some of the rind if desired)
- 1 tablespoon butter for greasing casserole dish
Instructions
- Place the peeled potatoes in cold, salted water. Bring to a boil and cook until just fork-tender. Let cool slightly, then slice into thick rounds.
- Preheat the oven to 375°F (190°C).
- Next, in a skillet, fry the bacon pieces until just crisp. Remove and set aside on a paper towel lined plate.
- In the same skillet, sauté the onions over medium heat until soft and lightly golden, about 15–20 minutes. Add fresh thyme and deglaze the pan with white wine, scraping up any browned bits.
- Add the cooked bacon back into the onions, then mix in the sour cream and season with salt and pepper.
- Grease a large casserole dish with butter and layer the potato slices on the bottom, then spread the onion-bacon mixture on top, followed by half of the shredded Gruyère. Repeat the layers, finishing with slices of Brie on top.
- Bake in the preheated oven for 30–35 minutes, or until the cheese is melted and bubbling. Let rest for a few minutes, then serve.
Notes
-
- Prep Ahead: Cook and slice the potatoes and caramelize the onions a day in advance to save time.
- Bacon Fat: save some of the bacon fat in the skillet for caramelizing the onions.
- Cheese Rind: Remove some of the Brie rind with a vegetable peeler so the cheese melts evenly.
- Cheese: If Reblochon is available, try it for a more authentic flavor. Alternatively, Camembert or a triple-cream cheese works beautifully.
- Wine-Free: If you’d prefer to skip the wine, deglaze the pan with chicken or vegetable stock.
- Bacon: Pancetta or smoked turkey bacon make excellent substitutes.
Blake says
This wonderful recipe looks like it would take hours to prepare. Nope, we put this together in 45 minutes and Wow, it was the first thing on the table to be finished. Next time we will make a double batch.