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Home Tartiflette pan with potato, bacon and reblochon

Tartiflette pan with potato, bacon and reblochon

Name: Tartiflette pan with potato, bacon and reblochon
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g waxy baby potatoes; 150 g bacon lardons; 1 onion, finely chopped; 1 clove garlic, crushed; 100 ml cooking cream; a pinch of black pepper; a pinch of nutmeg; 250 g reblochon, sliced

Gepubliceerd op 6 november 2026

Gourmet night Raclette Cheese French Winter sports Winter Easy

Tartiflette is the ultimate winter-sports dish from the French Alps: potato, bacon and onion topped with a thick layer of melted reblochon. In the gourmet pan you can easily make a mini version. Prepare the potatoes, bacon and onion beforehand, and at the table everyone spoons some into their pan and adds a slice of reblochon on top. After a few minutes under the grill the cheese will be bubbling and it will smell like a ski hut.

Recipe

Tartiflette pan with potato, bacon and reblochon

Tartiflette in the gourmet pan: potato, bacon and onion, gratinéed with creamy reblochon. Winter-sports atmosphere at the table.

Course	Main course
Kitchen	French
Servings	4 people

Preparation time

Preparation time	30 min
Total	30 min

Equipment

Raclette Grill with pans
Cooking Pot
Frying Pan
Serving dish

Ingredients

500 g waxy baby potatoes
150 g bacon lardons
1 onion, finely chopped
1 clove garlic, crushed
100 ml cooking cream
a pinch of black pepper
a pinch of nutmeg
250 g reblochon, sliced

Prepare

Cook the baby potatoes for 15 minutes until tender, let cool and slice.
Fry the bacon lardons in a frying pan until crispy. Add the onion and garlic and cook for 5 minutes until the onion is soft.
Stir in the potato slices and mix in the cooking cream, black pepper and nutmeg.
Put the potato mixture into a serving dish and set it on the table with the slices of reblochon.
Spoon a portion of the potato mixture into a gourmet pan and place a slice of reblochon on top.
Place the pan under the Raclette Grill for 4 to 5 minutes until the cheese has melted and turned golden brown.

Cooking mode Prevents your screen from going to sleep

What is reblochon? Reblochon is a soft, creamy cow’s-milk cheese from the Savoie in the French Alps, with a slightly nutty flavor and an edible rind. It’s the cheese that belongs in a proper tartiflette. You can find it at the cheesemonger and in larger supermarkets. No reblochon? Use raclette cheese, brie, camembert or taleggio. Slice the cheese with the rind on; the rind melts too and adds extra flavor.

Pairing with raclette: this tartiflette pan goes perfectly alongside a classic raclette or a gourmet evening. Put a dish of the potato mixture on the table next to the raclette cheese, cold cuts and gherkins so everyone can choose. Vegetarian? Leave out the bacon and add sautéed mushrooms. You can make the potato mixture a day ahead and keep it covered in the fridge. Also check out our recipe for classic raclette with raclette cheese.

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Gourmet set

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