"You can never have too much cheese, bacon or starch," said Anthony Bourdain about this dish, which comes from the French Alps.


Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Active Time:
45 mins
Total Time:
1 hrs 15 mins

Soft, pungent Reblochon cheese is the star of this casserole that comes from the Haute-Savoie region of the French Alps, located near the border of Switzerland. Combined with bacon, potatoes, wine, and onions, it makes for a rich main or side dish perfect for chilly winter evenings. If you can't find Reblochon — or want to try something new — look for another soft, washed-rind cow's milk cheese; Taleggio, Camembert, and Delice de Jura are other good options. Some versions of this recipe feature a whole wheel of the cheese in the center, but layering slices of the cheese between the potatoes and bacon ensures that every bite is loaded with gooey, melted cheese.

Serve this dish along with a big mixed greens salad dressed with a vinaigrette; you'll want those tart flavors to balance out the rich cheese. Pour a glass of crisp French white wine from the same region to go along with it; the acid and fruit in the wine will match this dish nicely.


  • 2 1/2 pounds potatoes, peeled

  • 1/2 pound slab bacon, cut in small dice

  • 1 medium onion, thinly sliced

  • 3/4 cup dry white wine

  • Kosher salt

  • Freshly cracked black pepper

  • 1 pound Reblochon-style cheese, sliced


  1. Preheat oven to 350°F. Place potatoes in a medium pot over medium heat, cover with water, and bring to a boil. Cook for about 20 minutes, or until potatoes are easily pierced with a knife. Remove from heat, drain, and let sit until they are cool enough to handle. Cut potatoes into small pieces and set aside.

  2. Cook bacon in a sauté pan over medium heat until browned. Drain, leaving 1 tablespoon of fat in skillet and add onion. Cook over moderately high heat until golden brown, about 5 minutes. Add bacon and wine to pan and cook for another 5 minutes, stirring occasionally. Add potatoes and season with salt and pepper.

  3. Remove potato mixture from heat and spoon half into ovenproof dish. Place half of the cheese slices on top of potato mixture. Spoon remaining potato mixture on top of cheese, then top with remaining cheese. Bake tartiflette until golden brown and bubbling, about 20 minutes. Serve hot.

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