- Root vegetables
The classic French dish of potatoes, onions and lardons baked with luscious Reblochon cheese. Pair with nothing more than a green salad and some crusty bread for comfort food heaven.
8 people made this
- 2 tablespoons oil
- 150g lardons
- 150g onions, sliced
- 1/2 glass white wine
- 1kg potatoes, peeled and sliced
- 1 wheel Reblochon cheese, halved into two rounds
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat the oven to 180 C / Gas 4.
- Heat the oil in a large frying pan over medium high heat. Add the lardons and onions and cook till onions have softened. Pour in the white wine and simmer to let the alcohol evaporate.
- Add the potatoes to the pan, stirring to coat in the mixture. Cook till the potatoes are slightly soft, but not overcooked as they'll continue to cook in the oven. Transfer the mixture to a baking dish. Top with the two rounds of Reblochon cheese.
- Bake in the preheated oven for 30 minutes, or till cheese is golden brown and bubbly.
Season to taste with salt and pepper before baking for more flavour. You could also add some chopped garlic, if liked.
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11 Classic French Dishes to Master
Are you new to French cuisine? Does the language intimidate you and make the recipes seem out of reach? Let's take the mystery out of French cooking and learn how to make a few classic dishes.
French cooking is filled with flavor and there are a few basic recipes that every beginner should know. Many of those fancy restaurant recipes are simply variations on these and as you become more comfortable with crepes, tarts, and bisques, you'll discover just how easy they are.
Frequently asked questions
This cheesy potato bake comes from the Savoie region of France and is known as a popular dish in the skiing areas as it's a perfect dish to warm you up after a long day on the slopes!
This potato dish is normally eaten as a main meal with some bread and pickles, such as cornichons, ( very small gherkin cucumbers) and perhaps a green salad.
It also makes a great side dish to roast chicken or grilled meats.
If you cannot get hold of Reblochon cheese you can use Brie of Camembert or another soft cheese that is soft and melts easily. Try a goats cheese or a blue cheese too.
You can easily prepare this dish and leave it to sit covered in the fridge for a few hours. Bring to room temperature before cooking or cook for a longer period at 180C.
Any leftovers can be stored in the fridge for 1 or 2 days. Reheat by microwave until piping hot or cover with foil and heat in the oven. It is also possible to freeze in sealed containers for up to a month.
I would love to know if you make this dish so let me know what you think in the comments or tag me on Instagram @chezlerevefrancais or Twitter @chezlereve.
The Savoy region of France is made of up of the French Alps in the south eastern corner of the country. It is a mountainous region popular with skiers and climbers. Here you will find winter resorts that are internationally acclaimed for their skiing as well as health spas. But you could also visit in the summer when you will find great fishing, golf courses, tennis, and camping.
All of those activities can work up an appetite, and that's why you'll find lots of hearty food, such as this potato cheese casserole, in Savoy as well. Another very popular and hearty potato dish, gratin Dauphinois (scalloped potatoes recipe) originates from this mountainous area as well.
To ensure each and every bite is packed with onions, potatoes, bacon, and cheese, layering the ingredients is essential. You’ll begin by arranging half of the potato slices in an even layer in the baking dish, followed by half the bacon, half the cream mixture, and half the onions. Repeat with the remaining potatoes, cream sauce, and onions, then sprinkle with the Gruyère cheese, place the cheese wedges on top, and finish with the remaining bacon.
Although larger wedges of cheese make for a dramatic presentation, smaller wedges melt more readily and are far easier to eat. And remember that the most delicious part of tartiflette is the golden top, so be sure to bake it until it’s bubbling and has developed a crispy crust.
- Leave off the Serrano ham – and you’ll have vegetarian tartiflette.
- If you’re having trouble finding Reblochon – mix things up and use cheddar (or your favorite cheese) instead. Muenster cheese is also a good alternative for Reblochon if you’re having a hard time finding it.
- Instead of using Serrano ham, you could also use bits of chicken or duck magret.
- You can replace the potatoes with a small pasta – in Savoy, it is sometimes made with crozet (a locally produced buckwheat pasta). This is known as a croziflette.
We love inviting friends over to share this tartiflette. It is the perfect recipe to enjoy after a long Winter walk across Paris or during a family vacation. It is the perfect dinner party recipe because you prepare everything, pop it in the oven and you have time to have a cocktail while it cooks.
Preheat oven to 200°C (180°C fan) mark 6. Put potatoes into a shallow casserole or ovenproof frying pan (both with lid) and cover with cold water. Bring to the boil, reduce heat and simmer for 10min until just tender. Drain through a colander and leave to steam dry.
In the casserole/pan, fry lardons for 7min until golden. Lift out on to a board with a slotted spoon. Add onions to casserole/pan, cover and fry for 8min until golden (add a splash of water if they look too brown). Transfer to the board.
Layer potatoes, lardons, onions and cheese into the casserole/pan. Add wine and cream, bring to boil and bubble for 8min to reduce and thicken sauce.
Bake in oven uncovered for 20-25min until golden and bubbling. Serve with a green salad, if you like.
Tartiflette Recipe- a French Classic
I had this wonderful dish for the first time while in Bath. It is just divine, if slightly high on the calories. Traditionally from the SAvoie region of France, it was re-developed by the cheese-maker Reblochon with great success. Tartiflette was first mentioned in a book of 1705, Le Cuisinier Royal et Bourgeois written by François Massialot ( a VERY important chef in his day) and his assistant B. Mathieu. A very popular dish in ski resorts, I think I’ll put it on my meal planning for my Swiss Cooking Adventure.
Even looking at the ingredients makes me hungry
Waxy potatoes, large, to make a weight of 350g
175g of smoked back bacon, rind removed, cut into strips
100g of Vignette or Reblochon cheese, cut into 1 1/2cm cubes (including the rind)
Optional: sprinkling of crushed chillies 25g of white breadcrumbs
Method: Peel and thickly slice the potatoes into 1.5cm slices. Boil these in salted water for 6-8 minutes until just tender, then drain. While the potatoes are boiling, heat the oil in a large frying pan. Fry the onion over medium heat until it becomes almost transparent. Add the bacon to the pan and carry on frying for 5-7 minutes, stirring occasionally, until the onions and bacon are golden in colour.
Onion and bacon ready to go
Heat the grill to high. Add the potatoes to the onions and bacon, and brown the potatoes briefly. Nestle the chunks of cheese among the potatoes and bacon and drizzle with the cream. Sprinkle with the chilli if using, then evenly scatter with breadcrumbs.
Sprinkled with breadcrumbs and chilli flakes
Grill for about 5 minutes until the top is lightly browned and just on the point of bubbling.
Tartiflette bubbling and ready for devouring
Classic French Potato Recipes
It may be surprising for you to hear that potatoes were once shunned by the French, who believed them to be unfit for human consumption. It was only thanks to the brillant marketing of one man, Antoine-Augustine Parmentier (1737-1813) that the potato finally gained popularity in the 18th century. Here you can learn more about the history of French fries.
Fortunately France's chefs have been hard at work on the spud ever since and there are any number of classic French potato recipes that you will find over and over again on restaurant menus as well as on the table at home.
This Croque Provencal recipe includes tomatoes, Raclette cheese, and herbed mayonnaise. An extra layer of richness is added by spreading a bit of homemade Béchamel sauce over the finished sandwich and brings a little Provencal sunshine to the table.
This apple and sage Croque Monsieur is a delicious variation on the original French recipe. It features sweet-tart apples, herb mayonnaise, melted cheese, and hot ham sandwiched between two buttery, crisp pieces of bread. Almost a dessert version of the classic Croque.