Inspired by the French Alpine dish tartiflette, our version of the cheesy scalloped potatoes is layered with bacon and onions and topped with creamy wedges of camembert cheese! This hearty dish is rich, decadent and perfect comfort food for a cold day!
This cozy potato bake is what dreams are made of. The potatoes are baked in a creamy sauce with sauteed onions and bacon. There’s also a healthy pour of white wine and a good amount of shredded gruyere mixed in. But what makes this potato bake extra special? It’s topped with wedges of creamy camembert cheese to create a beautifully golden crust that is irresistible!
what is tartiflette?
Tartiflette is a delicious dish from the French Alps made with potatoes, lardons (bacon), onions and reblochon cheese. The baked and bubbling potato casserole is mountain comfort food and would definitely be the perfect ending to a long day of skiing!
While our version of tartiflette uses a few different ingredients due to availability in the States, it still has that rich and decadent feel that would make it perfect as a cozy dinner or holiday side dish!
ingredients + substitutions
- Potatoes: Yukon gold potatoes are our preferred variety for this dish, but any waxy potato will work well. Stay away from russet potatoes, which won’t hold their form as well.
- Bacon: Tartiflette generally calls for lardons, which is a baton-like cut of bacon. We recommend buying thick-cut bacon and cutting it into small strips or simply roughly chopping it.
- Onions: Yellow onions are the best option for this dish, although white onions would work in a pinch.
- White wine: A healthy pour of white wine adds flavor, but you can always substitute it for a bit of broth instead.
- Heavy cream: Simply poured over the potato, onion and bacon mixture, the heavy cream gives this dish a rich and creamy texture.
- Camembert cheese: Tartiflette traditionally uses reblochon cheese, which unfortunately can’t be found in the US (it’s unpasteurized and doesn’t meet food safety regulations). Instead we use camembert cheese for our topping, but something like brie would also be a great substitute.
- Gruyere cheese: Because reblochon cheese isn’t readily available where we live, we also use gruyere cheese along with the camembert. It adds a nutty, complex flavor more reminiscent of reblochon than when just using camembert alone.
- Salt: While the bacon and cheese add a bit of salt, you’ll still want to generously salt your water when boiling the potatoes and add additional salt to taste.
making cheesy scalloped potatoes
Making these cheesy scalloped potatoes can be broken down into four easy steps:
- Prep the potatoes. Parboil the potatoes by cooking them in boiling water until barely tender. Make sure not to boil them too long as they’ll finish cooking in the oven. Peel and slice.
- Saute the bacon and onions. Add a bit of white wine if you’d like and then mix together with the potatoes.
- Add the cream and cheese. Combine your potatoes, bacon and onions in a casserole dish and pour the heavy cream over the top. Sprinkle with shredded gruyere and top with wedges of camembert.
- Bake! About 40 minutes in the oven is the perfect amount of time to finish cooking the potatoes and create a deliciously bubbly crust of camembert!
Yukon gold potatoes are our favorite variety for this recipe, but any waxy potato should work well. Avoid russet potatoes as they won’t hold their shape as well.
Reblochon cheese is traditionally used in tartiflette, but is not available in the United States. We use a combination of camembert and gruyere to get the creamy, nutty flavor just right.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
For more cheesy appetizers and sides, make sure to check out these recipes:
- baked goat cheese dip + crostini
- soft pretzels + smoked gouda beer cheese dip
- goat cheese stuffed peppadews
- grilled stuffed mushrooms
- provoleta (grilled provolone)
cheesy scalloped potatoes (tartiflette inspired)
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10
Inspired by the French Alpine dish tartiflette, our version of the cheesy scalloped potatoes is layered with bacon and onions and topped with creamy wedges of camembert cheese!
- yukon gold potatoes 2.75 lbs (1.25 kg)
- thick-cut bacon 8 oz (230 g)
- yellow onion, thinly sliced 2 medium
- white wine ½ c (120 ml)
- heavy cream ⅔ c (160 ml)
- salt to taste
- gruyere, shredded 4 oz (110 g)
- (about 1 cup)
- camembert cheese* 8 oz (230 g)
- Add the potatoes to a large pot and cover with water. Bring to a boil over medium-high heat. Season generously with salt and cook until just barely tender (about 10-15 minutes). Drain and let cool. The potatoes will continue to cook in the oven so make sure not to overcook.
- Peel and slice the potatoes into ½ inch (1.5 cm) rounds, cutting any larger rounds in half. Set aside.
- Roughly chop the bacon and saute in a large skillet over medium heat until the bacon is cooked but not crispy (about 5 minutes).
- Add the thinly sliced onion to the pan with the bacon and rendered bacon fat (if you have more than 3 tablespoons of bacon fat you can drain the excess). Cook until the onions are soft and lightly golden (about 15 minutes), stirring occasionally.
- Add the white wine and cook an additional 3 minutes or until mostly cooked off.
- Season with salt and pour into a casserole dish (at least 11×8 inches or 28×20 cm).
- Mix in the potatoes and pour the heavy cream over the top. Sprinkle the gruyere on top.
- Cut the camembert in half horizontally. Then cut each half into eight wedges. Arrange the camembert pieces on top of the potatoes rind side up.
- Bake for 35-40 or until golden and bubbling. Let sit for 5-10 minutes before serving.
Cheese: Traditional tartiflette is made with reblochon cheese, which is unavailable in the US. We use a combination of camembert and gruyere in its place.
- Category: side
- Method: baking
- Cuisine: french
Keywords: cheesy potatoes, tartiflette, cheesy scalloped potatoes
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