James Martin Tartiflette Recipe

This James Martin Tartiflette is a rich, comforting French potato bake made with creamy Reblochon-style cheese, crispy bacon, and soft onions. The texture is beautifully indulgent. Soft potatoes layered with molten cheese and a savoury, creamy finish. It is a simple, rustic dish that feels special without being complicated, and it comes together in about an hour from start to finish.

Ingredients

For the potato base

• 1 kg waxy potatoes
• 1 tsp salt, for boiling

For the filling

• 200 g smoked bacon lardons
• 1 large onion, finely sliced
• 2 cloves garlic, finely chopped
• 200 ml double cream
• 100 ml crème fraîche
• Freshly ground black pepper

For the topping

• 1 Reblochon cheese, or similar soft washed-rind cheese, halved horizontally
• Butter, for greasing

How to Make James Martin Tartiflette

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly butter a medium baking dish and set it aside.
• Cook the potatoes: Peel the potatoes and cut them into thick slices. Boil in salted water for 8 to 10 minutes until just tender. Drain well and allow them to steam dry.
• Cook the filling: Fry the bacon lardons in a large pan until golden. Add the sliced onion and cook gently for 8 minutes until soft. Stir in the garlic and cook for 1 minute more.
• Add the cream: Pour in the double cream and crème fraîche. Season with black pepper and simmer gently for 2 to 3 minutes until slightly thickened.
• Assemble the dish: Arrange half of the potatoes in the baking dish. Spoon over half of the bacon and cream mixture. Repeat with the remaining potatoes and filling.
• Add the cheese: Place the Reblochon halves on top, cut side facing down so it melts evenly into the dish.
• Bake: Bake for 25 to 30 minutes until bubbling and deeply golden on top.
• Rest and serve: Allow the tartiflette to rest for 5 minutes before serving so it holds together neatly.

Tips

How do I stop the tartiflette from being watery?

Make sure the potatoes are well drained and allow the cream mixture to simmer briefly before assembling. This helps concentrate the flavour and texture.

What cheese can I use if I cannot find Reblochon?

Camembert or Brie work well as substitutes. Choose a ripe cheese for the best melt and flavour.

Can I prepare this in advance?

You can assemble the dish up to a day ahead, cover it well, and refrigerate. Bake just before serving for the best texture.

Serving Suggestions

• Serve with a crisp green salad and sharp vinaigrette
• Add crusty bread to soak up the creamy sauce
• Pair with lightly dressed green beans or steamed broccoli

Storage

Room temperature

Allow the tartiflette to cool slightly, then serve within 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven until hot throughout.

Freezing

Freezing is not recommended as the cream and cheese can separate when thawed.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 18 g
• Fat: 36 g
• Saturated fat: 21 g
• Sodium: 780 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Tartiflette Recipe

Recipe by Milli RoseCourse: MainCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic French potato bake made with creamy cheese, bacon, and onions. Rich, comforting, and perfect for cold days.

Ingredients

• 1 kg waxy potatoes

• 200 g smoked bacon lardons

• 1 large onion, sliced

• 2 cloves garlic, chopped

• 200 ml double cream

• 100 ml crème fraîche

• 1 Reblochon cheese

• Salt and black pepper

• Butter, for greasing

Directions

• Preheat the oven to 200°C or 180°C fan and grease a baking dish.
• Boil sliced potatoes until just tender, then drain well.
• Fry bacon with onions until soft, then add garlic.
• Stir in cream and crème fraîche and simmer briefly.
• Layer potatoes and bacon mixture in the dish.
• Top with halved cheese and bake until golden and bubbling.

Notes

• Use waxy potatoes to keep the layers intact.
• Let the dish rest before serving for cleaner slices.