Tartiflette (French Mountain Potato Gratin with Lardons & Reblochon Cheese)

This is a crisis. Reblochon’s funky, creamy, melting quality is irreplaceable. In an emergency, combine a ripe Brie or Camembert (rind on) for creaminess with a sharp, melty cheese like Gruyère or Fontina (about a 2:1 ratio) to approximate the flavour profile. It won’t be authentic, but it will be delicious.

For a purist, yes. A true Tartiflette relies on the fat from the lardons and the melting Reblochon for moisture. The cream is a modern, indulgent addition for extra richness. If your potatoes seem dry or you just love cream, use it. If you want the traditional Alpine experience, skip it.

Boiling them part way (par cooking) is essential. It ensures the dense potato slices are fully tender and creamy inside by the time the cheese is perfectly melted and browned on top. Using raw potatoes would require a much longer bake, risking burnt cheese and uneven cooking.

You want a waxy or all purpose potato that holds its shape when par boiled. Red potatoes (like Charlotte or Desiree) are ideal. Avoid very floury potatoes (like Russets), as they may disintegrate. Maris Piper or Yukon Gold are acceptable middle ground options.

You can assemble it completely up to a day in advance. Cover and refrigerate. Let it sit at room temperature for 30 minutes before baking. You may need to add 5 10 minutes to the baking time. Do not bake and then reheat, as the cheese will overcook and separate.

Your potato slices were likely too thick or not par boiled enough. They must be fork tender but not crumbling before they go in the dish. Also, ensure your oven rack is in the middle, not too high, to prevent the cheese from burning before the heat penetrates the layers.

You may be thinking of Savoyard fondue. A classic Tartiflette contains only potatoes, lardons, onions, and Reblochon. Adding garlic or wine is a personal variation, but it moves the dish away from its traditional roots. A splash of dry white wine in the onion pan is a common modern twist, but let the cheese be the star.

You can make a version, but it ceases to be Tartiflette. Omit the lardons. Use sliced, sautéed mushrooms (like cremini) for a savoury depth and consider adding a teaspoon of smoked paprika to the onions for a hint of that smoky, cured flavour. The cheese remains non negotiable.

With a simple, crisp green salad dressed with a sharp vinaigrette (the acid is crucial to cut the fat), cornichons (pickles), and a glass of dry, cold white wine from the Savoie region, like a Vin de Savoie or Apremont. It is a meal in itself.

Store covered in the fridge for up to 3 days. Reheat portions gently in a covered ovenproof dish at 160°C until warmed through, or in a non stick pan over low heat. The microwave will make the cheese rubbery and the potatoes soggy.