This Comte tartiflette is one of my favorite French potato recipes. I recommend using Comte but you could switch it out for traditional reblochon or even gruyere if you can’t find Comte.
Table of Contents
What is Easy Tartiflette with Comte
My easy Tartiflette recipe with Comté is a cozy hug in a dish, exuding the heartwarming essence of French comfort food.
Imagine tender, earthy potatoes nestled with lusciously melted creamy Comté cheese, jammy caramelized onions and smokey bacon.
My rendition of the classic tartiflette uses Comte which is how I first had it while visiting the Comte region of France and Switzerland earlier this year.
If you haven't heart of this rustic french potato dish, just know that you will love it whether you're skiing in the Alpines or just cozying up on the couch.
So whether you're a connoisseur of French cuisine or a comfort food aficionado, this Easy Tartiflette with Comté recipe promises a delicious escape to the savory landscapes of France, all from the comfort of your kitchen.
Oh and since it sticks to your ribs, I recommend serving it with a tart, acidic salad with lots of fresh lemon juice or vinegar to cut through some of the richness.
Ingredients and Substitutions
- Yukon Gold Potatoes - You'll want to use a waxy potato that holds up to being sliced. I don't recommend using baking potatoes as they have too much starch and will crumble and lose composure.
- Bacon - Thick cut, hardwood smoked bacon is what I recommend.
- Onions - You could use sweet onions, white onions, yellow onions, shallots or even red onions.
- Dry White Wine - Honestly, I think any white wine will work but just don't go for something sweet because that is not the flavor profile you want.
- Comte - If you can't find Comte, try Reblochon or Gruyere.
- Heavy Cream - You could use half and half if you absolutely had to.
- Kosher Salt - Regular table salt won't bring out the flavor as much as kosher salt will.
How to make it
Prep the Oven: Preheat oven to 350F degrees.
Prep the Potatoes: Boil potatoes in salted water until tender when pierced with a knife (about 20 minutes) then remove from the water and peel the skins off. Slice potatoes into ¼ inch slices and set aside.
Cook the Bacon and Onions: Meanwhile, add bacon to a heavy bottomed cast iron skillet and cook over medium heat until some of the edges are starting to crisp up - keeping in mind that you don’t want it crispy yet! Add onions and a pinch of salt and cook for 5 more minutes or until softened and starting to caramelize slightly.
Deglaze the Pan: Add butter and garlic and cook for two minutes before adding wine. Once wine starts to bubble, scrape up all the bits on the bottom of the pan then place everything in a bowl and set aside.
Prepare the Baking Dish: In the same skillet, arrange half of the potatoes slices, a hefty sprinkle of kosher salt, then cover with half of the onion bacon mixture, half of the cheese and half of the cream. Add another layer of potatoes and sprinkle with a hefty pinch of salt then add the remaining bacon onion mixture, cheese, and cream.
Bake and Serve: Bake for 35-40 minutes or until bubbly and golden.
What goes with Easy Tartiflette with Comte
Since this is such a hearty, cozy dish, I recommend a salad because that's all you'll have room for!
Try using mixed greens with a drizzle of red wine vinegar, olive oil and salt and pepper.
You don't need anything too fancy - just something to cut through the richness of the dish.
If you want more cozy potato dishes, try my:
- Cheesy Crockpot Potatoes Au Gratin with Gruyere & Crispy Breadcrumbs
- Cheesy French Onion Crockpot Potatoes
- Cheesy White Cheddar Mashed Potatoes
Frequently asked questions
What does the French word tartiflette mean?
Tartiflette is the culinary equivalent of a warm, fuzzy blanket on a chilly evening. It's a word that wraps up the soul-satisfying goodness of potatoes, cheese, and bacon in a dish that's all about indulging your comfort food cravings with a French accent. It's where rustic meets gourmet, transforming simple ingredients into a heartwarming feast that's as cozy as it is delicious.
Wikipedia says "The word tartiflette is probably derived from the Arpitan word for potato (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal and Gallo-Italian. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a pelagic (shovel)."
What is a substitute for Reblochon in tartiflette?
The best substitute for tradtitional Reblochon is Comte! If you can't find Comte, you can use Brie, Camembert, Gruyere, Raclette or even Swiss Cheese.
How long does tartiflette keep in fridge?
Although Tartiflette is best served right away, you can keep it in the fridge for a couple of days in an airtight container.
Save this recipe for later
If you don't want to forget about this recipe, there are a few things you can do!
- You can print the recipe card below!
- Tap that little heart icon over to the right...
- Or you can pin any image on this page to your pinterest boards.
And if you don't already, feel free to follow me on pinterest, instagram,youtube, facebook, and tiktok for tasty inspiration shared daily!
And if pinterest isn't really your thing, remember you can always scroll down to the bottom of this post and print the printable recipe card.
Recipe
Easy Tartiflette with Comte Cheese
Equipment
Ingredients
- 2 lbs Yukon Gold Potatoes or another waxy variety
- ½ lb Bacon roughly chopped
- 2 medium Onions thinly sliced
- 1 tablespoon Salted Butter
- 4 cloves Garlic finely minced
- ⅓ cup Dry White Wine
- 2.5 heaping cups Comte shredded
- 1 cup Heavy Cream
- Kosher Salt
Instructions
- Preheat oven to 350F degrees.
- Boil potatoes in salted water until tender when pierced with a knife (about 20 minutes) then remove from the water and peel the skins off. Slice potatoes into ¼ inch slices and set aside.
- Meanwhile, add bacon to a heavy bottomed cast iron skillet and cook over medium heat until some of the edges are starting to crisp up - keeping in mind that you don’t want it super crispy!
- Add onions and a pinch of salt and cook for 5 more minutes or until softened and starting to caramelize slightly.
- Add butter and garlic and cook for two minutes before adding wine. Once wine starts to bubble, scrape up all the bits on the bottom of the pan then place mixture in a small bowl and set aside.
- In the same skillet, arrange half of the potatoes slices, a hefty sprinkle of kosher salt, then cover with half of the onion bacon mixture, half of the cheese and half of the cream.
- Add another layer of potatoes and sprinkle with a hefty pinch of salt then add the remaining bacon onion mixture, cheese, and cream.
- Bake for 35-40 minutes or until bubbly and golden.
