Create a little bit of the Alps at home with this classic French dish

Driving around the French Alps, particularly in the Tarentaise it’s not uncommon to see cars adorned with bumper stickers proclaiming “In Tartiflette We Trust”. Indeed, for many British skiers, no trip to the Alps is complete without sampling this alpine delicacy, and it’s easy to see why. Creamy cheese, fluffy potatoes and smoky bacon, is there a better combination for reheating and refuelling after a long day on the slopes? We can’t think of one!

The Ski Club headed down to Alpes London, a small restaurant in South London run by street food superstars The Raclette Brothers that is bringing a little slice of the Alps to the capital, to find out how they put their Tartiflette together and how you can do it at home.

Making a Tartiflette with the Raclette Brothers

The beauty of this rustic dish is that once you have the key ingredients it’s quite difficult to go wrong. Everyone will prefer different flavours to dominate, so quantities are approximate, all that really matters is how hungry you are!


For the Tartiflette:

Reblochon cheese
Boiled new potatoes, these can be sliced but Alpes like to keep theirs chunky
Diced fried pancetta
Single cream
Crushed Garlic
Salt & Pepper
Ground nutmeg
White wine (for cooking and drinking)
Cornichons and pickled red onion to garnish

For the Garlic Bread:

Crushed garlic
Crusty baguette


1. Mix the garlic, pancetta, a splash of cream and a glug of white wine in an iron skillet pan. If you don’t have an iron skillet then any ovenproof dish will do. Give it a good mix.

2. Add the boiled new potatoes into the pan and season with salt, pepper and nutmeg if you fancy. We like our potatoes on the chunky side for a more rustic feel, but if you refer your Tartiflette a little tartier then the potatoes can be sliced and layered neatly.

3. Now comes the cheesy goodness, lay slices of the signature reblochon cheese atop the mixture. A general rule of thumb is three 5mm thick slices per person, but we aren’t going to stop you putting more on as some like it cheesier.

4. Give the whole thing one final season with salt and pepper before chucking it in the oven for 10-15 minutes at 190 degrees.

5. While the main dish is in the oven you can prepare the garlic bread. Mix crushed garlic, chopped parsley and some room temperature butter. Spread the garlicky goodness over slices of baguette and pop in the oven for a few minutes to brown it while the Tartiflette crisps up.

6. Once the Tartiflette has turned golden and the reblochon on top has gone crispy, it’s time to pull the dish out of the oven. Garnish the Tartiflette with the cornichons and red onion with the garlic bread on the side to accompany or for mopping up the juices.

Et voila, there it is – A tartiflette to enjoy at home!

Find out more about the Raclette Brothers on their website, or head to their restaurant, Alpes in Brixton. Alternatively, why not sample the Tartiflette in its native environment on a Freshtracks holiday.