Potato Tartiflette


Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Jean-Marie describes this dish as cuisine familiale, or family cooking, from the Savoy, alpes region of Southwestern France. It is a fast dish to do, can be prepared in advance up to the final heating, and is perfect, he says, for après-ski.

You will need four individual gratin dishes or one large one.


  • 1 clove garlic, peeled, cut in half
  • 1 tablespoon unsalted butter, at room temperature
  • ½ pound smoked bacon, cut in ¼-inch dice
  • 1 small onion, peeled, finely chopped
  • 1 pound fingerling potatoes, boiled until almost done, peeled, sliced ¼ inch thick
  • salt and freshly ground pepper
  • ½ pound Reblochon cheese, crust removed, sliced inch thick
  • 4 sprigs fresh thyme


Preheat the oven to 400°F.

Rub the insides of the gratin dishes thoroughly with the cut ends of the garlic and then with the butter.

Cook the bacon in a large frying pan over medium heat until the fat starts to render out. Then add the onion and the sliced potatoes. Stir all the ingredients together gently and cook for another 5 minutes. Season with salt and pepper.

Fill the gratin dishes equally with the potato and bacon mixture. Cover them with the slices of Reblochon.

Bake in the oven for 30 minutes. Serve immediately, with ground pepper on top and a sprig of fresh thyme stuck into each dish for garnish.