Tartiflette is a traditional Savoyard dish of potatoes and cheese, in particular Reblochon cheese from the Savoie region. The dishes history stems from both cheese and potatoes being easy to store and having high calorific values, a perfect match for the cold Alpine winters.

If you’ve ever been skiing in France, then you’ve probably had Tartiflette, if not you should have. The portion sizes tend to be enormous but this is perfect for two people.

I’ve cooked mine in the Bricknic on the Egg, but you could use a casserole dish or even a cast iron pan.

If you can’t get hold of Reblochon, you could substiute a Camembert. I know Waitrose and larger Tescos both sell Reblochon but Aldi and Lidl don’t seem to in my area. 

Cooking surfaces

Cast Iron Grid
Plate setter icon

BBQ Temperature



  • 2 tbsp olive oil
  • 200g bacon lardons (smoked)
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 100ml dry white wine
  • 500g potatoes, charlotte or baby
  • 220g Reblochon cheese
  • 1tsp black pepper
  • 175ml double cream



  1. Place your potatoes into a saucepan and boil them until they are just softening. I add a good tablespoon of Maldon salt. Traditionally the potatoes would be peeled, I don’t bother.
  2. When the potatoes are just softened, drain and set aside to cool.
  3. In a small frying pan, sauté the onion and bacon lardons together in the 2tbsp olive oil. These will take about 8 minutes to soften the onions and render the lardons.
  4. Add the crushed garlic to the onion and lardons and sauté for a further 2 minutes.
  5. Now add the wine to deglaze the pan and allow to reduce for a couple of minutes.
  6. Place about 1/3 of the onion and bacon mix across the bottom of your Bricknic.
  7. Now slice the potatoes into 7mm thick pieces and lay a layer on top of the bacon and onions.
  8. Add another layer of bacon and onion sauce.
  9. Having sliced your Reblochon, lay the slices to form a layer (about 1/2 of your cheese).
  10. Sprinkle over a little black pepper.
  11. Now add another layer of potatoes.
  12. Add a layer of the sauce and some black pepper.
  13. Pour over your double cream.
  14. Add a layer of cheese.
  15. Setup your Egg for an indirect cook with the stainless grid on top of the ConvEGGtor. You may wish to use some foil or a drip tray as this is a messy cook.
  16. Pop your Bricknic with the lid on into the Egg and cook for 20 minutes.
  17. After 20 minutes, remove the lid and cook for a further 20 minutes.
  18. Once golden brown on top, you can serve.


  1. Julie

    It’s even better if you sauté the potatoes to get them nice and golden before layering !

    • Nic Williams

      Julie, we tried this in the live cook and I preferred the one where we didn’t sauté the potatoes. Everyone had different tastes though so it’s always great to have alternative methods.


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