May 6, 2020 1 min read


thumbnail for this post


  • For 8 people
  • Preparation time 30 minutes
  • Cooking temperature 375°F
  • Cooking time 20 minutes


  • 1 reblochon
  • 3 onions
  • 1 clove of garlic
  • 2 kg of potatoes
  • 20 cl white wine
  • 25 cl whipping cream
  • 150 g bacon
  • salt
  • pepper


  1. Cook the potatoes in water for 20 minutes. xxx

  2. Slice the onions and fry them in a saucepan with butter. xxx

  3. When the onions are cooked, add the bacon and leave to brown on a fairly low heat. xxx

  4. Pour some herbes de provence in the pan. xxx

  5. When the potatoes have finished cooking, peel them and cut them into slices. xxx

  6. Pour a trickle of oil at the bottom of the dish.

  7. Fill the bottom of the dish with potatoes. xxx

  8. For the second layer, pour in your bacon and onion mixture. xxx

  9. For the third layer, fill the top of the dish with potatoes. xxx

  10. Pour the cream, spreading it evenly over the whole area. xxx

  11. Pour the white wine. xxx

  12. Take out your reblochon and scrape its crust. xxx

  13. Cut your reblochon in half. xxx

  14. Position your two pieces of reblochon above the dish. xxx

  15. Bake your tartiflette for 20 minutes at 375°F. xxx

Your dish is ready to eat. xxx