Best Tartiflette Cookware to Buy in October 2025
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.
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HIGH-QUALITY NON-STICK DESIGN FOR EFFORTLESS BAKING
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VERSATILE USE: OVEN & FRIDGE SAFE FOR ALL YOUR BAKING NEEDS
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PERFECT GIFT FOR BAKERS OF ALL SKILL LEVELS
Cyimi Rectangular Tart Pan 14 Inch Nonstick Quiche Pie Pan with Removable Bottom Tart Pan for Pies, Quiche Bakeware, Cheese Cakes, Desserts
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DURABLE NONSTICK COATING: ENSURES EASY RELEASE AND EVEN BAKING EVERY TIME.
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REMOVABLE BASE DESIGN: SIMPLIFIES SERVING AND PREVENTS DESSERT BREAKAGE.
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ELEGANT CORRUGATED STYLE: PERFECT FOR HOME BAKING AND STYLISH PARTY PRESENTATIONS.
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)
- VERSATILE 6-PACK: BAKE TARTS, QUICHES, AND DESSERTS EFFORTLESSLY!
- DURABLE DESIGN: HEAVY-DUTY CARBON STEEL, RUST-RESISTANT & NON-STICK!
- LIFETIME WARRANTY: ENJOY PEACE OF MIND WITH OUR SATISFACTION GUARANTEE!
Cyimi 12 pcs Egg Tart Molds, 3" Mini Tart Pans Removable Bottom, Cupcake Cake Muffin Mold Tin Pan Baking Tool, Reusable Quiche Bakeware Carbon Steel for Pies, Quiche, Cheese Cakes, Desserts
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DURABLE NON-STICK COATING: EASY RELEASE AND EFFORTLESS CLEANUP EVERY TIME!
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ELEGANT CORRUGATED DESIGN: ELEVATE YOUR BAKING WITH CHIC, STYLISH TART PANS.
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VERSATILE FOR ALL OCCASIONS: PERFECT FOR TARTS, PIZZAS, AND FESTIVE TREATS!
KUAYB Mini Tart Pans Removable Bottom 3 Inch Tart Pan Nonstick Round Quiche Pan Heavy Duty Carbon Steel Small Pie Pan for baking, Set of 12
- NON-STICK COATING ENSURES EASY RELEASE AND MINIMAL CLEANUP.
- REMOVABLE BOTTOM SIMPLIFIES DEMOLDING FOR PERFECT TARTS.
- ELEGANT FLUTED DESIGN ELEVATES YOUR DESSERT PRESENTATIONS.
VOIRBLEU Silicone Tart Mold for Baking, Mini Tart Pan, 2 Inch Mini Pie Pans for Mince Pie, Fruit Pie, Blue (1, 2 INCH)
- VERSATILE BAKING: PERFECT FOR TARTS, PIES, BROWNIES, AND MORE!
- EASY RELEASE & CLEAN: NON-STICK SILICONE FOR HASSLE-FREE BAKING.
- DURABLE & HEAT RESISTANT: LASTS UP TO 1500 USES, FROM -40°F TO 446°F!
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
- PREMIUM NON-STICK COATING FOR HEALTHY, EFFORTLESS BAKING.
- PERFECT FOR FESTIVE OCCASIONS, MAKING DIVERSE DELICIOUS TREATS.
- IDEAL GIFT FOR BAKERS-GREAT FOR HOME USE OR STARTING A BAKERY.
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.