• Preparation 20 MIN
    Cooking 55 MIN
  • Servings 6



  1. Cook the potatoes in salted boiling water. Drain and let cool. If using baby potatoes, cut into wedges. Set aside.
  2. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  3. In a large skillet, lightly brown the bacon. Add the onion and garlic and cook until the onion is tender. Add the potatoes and deglaze with the wine. Lightly season with salt and pepper; Reblochon is quite a salty cheese.
  4. Spoon that mixture into a 30 x 20-cm (12 x 8-inch) baking dish. Drizzle the cream over the potatoes. Sprinkle with nutmeg.
  5. With a knife, scrape off the cheese rind thin. Cut the wheel in half horizontally. Place the two pieces of cheese side by side on the potatoes, cut side down.
  6. Bake for 25 to 30 minutes.
  7. Serve hot with a green salad.


 One might think that Tartiflette is a traditional Savoie region dish. In fact, it was invented by the Reblochon Interprofessional Union in the 80’s to increase the sales of the cheese. Since then, one can find it in many different ways (with cream, broth, red pepper, etc..) on menus of numerous restaurants and in winter sports resorts. This rich and comforting dish can easily replace the “raclette”. It too includes cheese and potatoes, but used much more simply, in a single dish.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.