Tartiflette recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 10-15 minutes to make and 1¼ hours to cook
  3. Rating

This dish is ideal for a cold winter's day and a great budget recipe.

tried and tested


  1. 300g bag baby leaf spinach
  2. A little softened butter
  3. 800g waxy potatoes
  4. 150g smoked ham, shredded
  5. 150g Reblochon cheese, (or a really ripe Camembert)
  6. 284ml pot double cream
  7. 150ml chicken or vegetable stock
  8. 25g Reblochon cheese, grated


  1. 1. Wilt a 300g bag baby leaf spinach in a saucepan over a medium heat, allow to cool slightly, then squeeze out the excess liquid. Set aside.
  2. 2. Preheat the oven to 160°C/fan140°C/gas 3 and rub the inside of a 20cm x 25cm ovenproof dish with a little softened butter.
  3. 3. Cut 800g waxy potatoes into 3mm slices and layer up in the dish (saving the thinnest slices for the top layer so they go nice and crisp) with the spinach, 150g smoked ham, shredded, 150g Reblochon cheese, (or a really ripe Camembert), chopped. Season with salt and pepper.
  4. 4. Pour over 284ml pot double cream and 150ml chicken or vegetable stock and bake in the oven for 1 hour, until it is golden brown on top and the bubbling.
  5. 5. Remove from the oven and top with about 25g Reblochon cheese, grated, and pop the dish back in the oven for a further 15 minutes, until the cheese is melted and golden. Serve with a crisp green salad or steamed winter greens.

Nutritional info

Per serving: 764kcals, 58.6g fat (35.5g saturated), 25g protein, 37.1g carbs, 4.5g sugar, 2.4g salt


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March 8

Pre-heating your oven and slicing the potatoes thinly helps this dish to cook faster


March 5

The cooking time was considerably longer than the recipe indicated, but once I'd resigned myself to a really late dinner, the end result was delicious.

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