Serves 8 Prep Time 5 minutes   Cook Time 1 hours   Rated:

Having travelled to Switzerland a few times now (my absolute favourite country in the world) I have seen this everywhere on menus and eaten it as well. It is very connected to the fondue of course with basically all the same ingredients, treated in a different (and easier) way.

Tartiflette originated in the French Alps in the 1980s, created as a marketing campaign to promote Reblochon cheese. It is a savory dish made with layers of potatoes, onions, lardons (bacon), and Reblochon cheese, baked until golden and bubbling. Today, it is the beloved ultimate comfort dish enjoyed in many regions of France and beyond.

Totally amazing, totally easy, and totally French Swiss decadence! I would serve this as a side, or with a beautiful green salad as a fantastic lunch. All stories about Tartiflette lead to great bacon, and great cheese. If you have those, this is a breeze....don't be tempted to go cheap on either... It is very rich and you need the bonus of the best you can afford! We cannot source Reblochon in Australia, so I use a Camembert or Brie for a similar though not quite as pungent result.

Make sure you check out some of our other decadent potato dishes before leaving our site:

Parmesan Potatoes

Scalloped Potatoes

Crunchy Potato Tacos

Cheesey Loaded Potatoes

Mexican Mash

Baked Pepe Saya Mash

Baked Potato Egg Boats

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  • 1 Kilo potatoes, thickly sliced, skin on
  • Water for steaming
  • 3 shallot cut into pieces
  • 2 cloves garlic
  • 30 Grams butter BUY
  • 80 Grams white wine
  • pink salt flakes to taste BUY
  • 150 Grams speck cut into lardons
  • 250 Grams camembert or brie cheese, ripe
  • chopped chives or parsley to garnish



Place prepared potatoes into Varoma dish and tray and water into Thermomix bowl. Steam 25 min/Varoma/speed 3.


Remove potatoes and cool slightly. Drain water from bowl.


Place onion, garlic, butter, wine and salt into Thermomix bowl. Chop 4 sec/speed 5. Saute 8 min/Varoma/speed 1.


Meanwhile preheat your oven to 220ºC if possible. (Not a grill, a fan forced oven function.)


Butter a large pie dish, casserole dish or several individual ramekin dishes.


Now, for the hard part….Layer potatoes, lardons, sauteed onions, in prepared dish. Cut the cheese into pieces and dot the surface of everything else. Bake until golden and fragrant…about 20-25 minutes.


If you had a whole rinded cheese (Reblochon is authentic) and your dish was the right size, you could just put the whole cheese on top and bake it as is…can you imagine?? (I can…and so I restricted myself to less cheese and the dot method…to preserve my hips for another day!)

Served with

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