Best Tartiflette Cookware to Buy in December 2025
6 Pack Mini Tart Pans 4 Inch with Removable Bottom Round Non-stick Deep Quiche Pan, Heavy Duty Fluted Side for Pies, Egg Tart Molds for Baking, Mousse Cakes, Fruit and Desserts (4 Inch 6pcs)
- 6-PACK MINI PANS FOR EASY BAKING OF DIVERSE DELICIOUS DESSERTS!
- DURABLE, RUST-RESISTANT CARBON STEEL WITH NON-STICK REMOVABLE BOTTOMS!
- LIFETIME WARRANTY ENSURES SATISFACTION AND WORRY-FREE BAKING!
Wilton Excelle Elite Non-Stick - Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch, Steel
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VERSATILE DESIGN: PERFECT FOR TARTS, QUICHES, AND MORE CULINARY DELIGHTS.
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QUICK CLEAN-UP: NON-STICK COATING ENSURES EASY RELEASE AND FAST CLEANING.
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DURABLE & RELIABLE: STURDY STEEL CONSTRUCTION PROMISES LONG-LASTING PERFORMANCE.
RICHSC-PAN Mini Tart Pan 12PCS, 4 Inch Tart Pan Removable Bottom Non-Stick Tin, 0.9 Inches High Suitable for DIY Making Small Tarts at Home. Champagne Gold Appearance.
- DURABLE CARBON STEEL DESIGN FOR PERFECT QUICHES AND TARTS EVERY TIME.
- NON-STICK AND DETACHABLE BASE FOR EFFORTLESS RELEASE AND EASY CLEANUP.
- IDEAL GIFT FOR BAKERS OF ALL LEVELS-ENHANCE THEIR KITCHEN EXPERIENCE!
VOIRBLEU Silicone Tart Mold for Baking, Mini Tart Pan, 2 Inch Mini Pie Pans for Mince Pie, Fruit Pie, Blue (1, 2 INCH)
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VERSATILE USAGE: PERFECT FOR MINI TARTS, MUFFINS, AND DESSERTS!
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EASY RELEASE: NON-STICK DESIGN FOR MESS-FREE BAKING AND QUICK CLEANUP.
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DURABLE & HEAT RESISTANT: USE UP TO 1500 TIMES FROM -40°F TO 446°F!
IELEK 12 Inch Non-Stick Tart Quiche Flan Pan Molds Round Removable Loose Bottom Fluted Heavy Duty Pie Pizza Pan
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HEAVY-DUTY CARBON STEEL ENSURES DURABILITY AND EVEN BAKING.
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EFFORTLESS FOOD RELEASE WITH A REMOVABLE BOTTOM FOR EASY SERVING.
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VERSATILE 12-INCH SIZE FOR TARTS, QUICHES, AND ENDLESS DESSERTS!
Yamteck 3 Inch Mini Quiche Pans 12 Pack, Round Egg Tart Molds with Removable Bottom. Small Tart Pans w/Non-Stick Coating Rugged Carbon Steel for Tartlets Shells Desert Making Christmas Festival Party
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HEALTHY BAKING: NON-TOXIC, PTFE/PFOA/BPA-FREE NON-STICK SURFACE.
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PERFECT FOR ANY OCCASION: BAKE TARTS FOR BIRTHDAYS, HOLIDAYS, AND MORE!
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THOUGHTFUL GIFT IDEA: IDEAL FOR BAKERS AND DESSERT LOVERS ALIKE.
Tiawudi 2 Pack Rectangular Tart Pan, Non-Stick Quiche Pan with Loose Bottom, the Fluted Edges on Your Tarts and Quiches,13 7/8 Inch
- DURABLE, FOOD-SAFE CARBON-STEEL FOR LONG-LASTING PERFORMANCE.
- REMOVABLE BOTTOM FOR EASY SLICING AND EFFORTLESS SERVING.
- BEAUTIFUL CRUSTS FOR TARTS AND QUICHES-PERFECT FOR ANY OCCASION!
One of the most popular dishes you will find in the French Alps is Tartiflette.
From the the traditional recipe to a trendy deconstructed versions, tartiflette is served in pretty much every restaurant in the alps. You can even get tartiflette pizzas! Traditionally, cheese and potatoes are layered, but this version has the cheese pushed between the potatoes and has a very winey sauce. It is much more indulgent and definitely the best Tartiflette recipe you will find.
Tartiflette Recipe
Ingredients don’t get much better than gooey cheese, potatoes and bacon in a creamy white wine sauce. Tartiflette is an easy dish to make at home.
For vegetarians, a good substitute for the bacon bits is some chopped mushrooms.
Tartiflette is best served with charcuterie, fresh crisp green salad, cornchions and a decent bottle of wine.
Serves about 12
Ingredients
- Pre heat oven 180 Degrees
- 3 raclette potatoes per person
- 2 x 20 cl carton cream
- 1.5 tub of 4% Light Creme Fraiche
- 1 large chopped onion between 2 people or 2 small onions, ie 1 each
- 2 double pack of smoked allumetes (thin) lardons
- 1 double pack of unsmoked allumettes (thin) lardons
- 3 Cloves Garlic
- 1 bottle of white wine
- Salted butter to fry off onions and line the baking dish
- Black pepper
- 3 Reblochon Cheese Rounds 450g
Method
- Slice potatoes in half or leave whole if smaller than an egg, but leave the skins on. Boil them in salted water until firm. Then rinse the off and drain them in a colander and cool. Set aside.
- Fry off the onions in butter and add garlic, then de-glaze the pan with some white wine.
- Add bacon once the wine has reduced and stir for about 5 minutes.
- Add more wine after frying off the lardons and deglaze the pan again.
- Add creme fraiche and reduce
- Add half carton of cream and reduce again
- Add more wine and reduce a bit more before adding the rest of the cream and some black pepper
- Put the potatoes into a buttered baking dish whole. This is the secret! Squash each spud ever so slightly, so they are slightly crushed with the back of a spoon or your thumb, just enough to burst them out of the skin. You dont wash mash!!
- Slice the Reblechon round into 16 small wedges, keeping the rind on the cheese then squeeze and nuzzle the cheese wedges in between each of the crushed potatoes.
- Pour the cream lardon mix over the potatoes.
- Tilt the pan to distribute the cream and lardons.
- Add a bit more wine over the top of the dish and freshly cracked black pepper. Tilt the dish side to side to distribute the extra wine evenly. For an extra bite, sprinkle some grated Comte on top for all your big cheese fans!
- Bake for 45 mins at 180 on top shelf until golden brown and bubbling at the edges!
- Serve with a crisp green Mesclun Salad and Charcuterie Platter – That’s the Royale version.
Oh… and Don’t forget the Genepi!
This is the best Tartiflette recipe we have tried and it tops pretty much any Tartiflette that we have eaten in French Restaurants.