Potato and parsnip tartiflette recipe

Reblochon cheeseI have meant to make this recipe for ages now that is has turned cold, and I have reblochon cheese that needs using, so the time has come to make my potato and parsnip tartiflette recipe. I love regular tartiflette, and the memory its smell evokes of  coming in off the ski slopes with pink cheeks and a ravenous appetite. I serve mine like they do in the alps with a green salad dressed with a sharp dijon vinaigrette. It may sound odd, but it works to cut the richness of the dish, and the mustard works well with the smoky bacon lardons.

This isn’t a dish that is for anyone who is counting calories, given the list of ingredients, however it is a great dish when it’s cold, grey and wet outside, and you want something warm and comforting. Like macaroni and cheese, this, to me, is the ultimate comfort food. Given that this is a “special occasion” recipe, I am never tempted to use half fat crème fraîche, and feel the recipe is better off for it. I will try gnocchi instead of potatoes the next time I make this however.

Potato and parsnip tartiflette recipe

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Milk
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Region French
Website Delicious Magazine
Potato and parsnip tartiflette recipe - A taste of the Savoie, great after a long cold day, and especially good after a long day in the snow!


  • 50g Butter
  • 1 Large Garlic clove (made into a paste or finely minced)
  • 500g Medium parsnips (peeled and cut into long strips)
  • 500g Waxy potatoes (peeled and sliced on a mandolin)
  • 200g Bacon lardon (smoked is best)
  • 1 Large White onion (finely sliced)
  • 100ml Dry white wine (or vermouth or chicken stock)
  • 120g Crème fraîche (or sour cream)
  • 4 tablespoons Crème fraîche
  • 225g Reblochon cheese
  • 75g Gruyere cheese, coursely grated (Comté cheese would be more authentic)


Step 1
Preheat the oven to 200°C/ an180°C. Lightly cover a 2 litre shallow ovenproof dish with a little of the butter, then spread over a tiny bit of the crushed garlic.
Step 2
Slice the parsnips lengthways using a mandolin or knife. Put them in a pan of boiling salted water, bring back to the boil, then cook for 4-5 minutes. Drain and leave to cool slightly. Next follow the same step with the potatoes.
Step 3
While the potatoes of cooking fry the bacon lardons until lightly golden, then remove with a slotted spoon to a plate with a bit of paper towel on it. Add the remaining butter to the pan along with the onions and fry for 6-7 minutes, stirring, until golden brown. Add the remaining garlic and cook for 1 minute. Add the wine simmer gently until the liquid is reduced by half. Take off the heat and stir in the 120g of crème fraîche. Season to taste.
Step 4
To assemble, spread one-third of the parsnip and potato slices over the base of the dish and cover with half of the onion mixture. Scatter over half the bacon lardons, grind over a bit of pepper and add half the reblochon slices (it is fine to eat the rind). Repeat with a second layer, then finish with a layer of parsnips and potatoes. Dot with the remaining crème fraîche, sprinkle over the gruyere cheese, and bake for 25-30 minutes until golden and bubbling. Serve immediately with a green leafy salad with a mustardy vinaigrette.