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Tartiflette featuring Chablochon

Like most comfort food enthusiasts, we really love a good cheesy potato dish. It's the perfect time of year to tuck into a really great and somewhat modern French dish: the Tartiflette! We use Chablochon cheese which is nearly identical to the classic Reblochon, made in the neighboring region of Haute-Savoie (hence the similar yet different name) to craft this decadent dish. What could be better than cheese, potatoes, bacon, wine and creamy goodness to enjoy during some crisp, cool days?

Serves 6.


  • 1/2# Nueske's Bacon- thick cut, diced
  • 2 yellow onions, diced
  • 2 garlic cloves, minced
  • 1 teaspoon finely chopped fresh thyme leaves (use 1/3 teaspoon if using dry thyme)
  • Pinch of nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2# yukon gold potatoes, peeled and cut into large cubes
  • 3/4 cup Mellot Sauvignon Blanc
  • 1 wheel Chablochon (200g)
  • 1 container Cowgirl Creamery Creme Fraiche (5.3 oz)


  1. Heat oven to 400 degrees. Add bacon to a cold cast iron skillet and place on stove at Medium degree heat. Cook bacon until the edges start to brown and some of the fat renders - 6 to 9 minutes . DO NOT crisp the bacon.
  2. Add onions to the pan, turn heat up to Medium High. Cook onions until golden and soft, about 10 minutes. Stir in garlic, thyme and nutmeg and cook for another minute.
  3. Add potatoes, wine, salt and pepper and stir until ingredients are combined. Cover the pan and cook for about 20 minutes, stirring occasionally until the potatoes are just tender. Add a little water if the pan starts to dry out before the potatoes are tender.
  4. Cut the Chablochon in half horizontally (like a hamburger bun), leaving the rind on. Stir the container of creme fraiche into the potatoes, lay the chablochon on top of the the potatoes, rind up. Transfer the skillet into the oven and bake uncovered about 25 to 35 minutes or until the cheese melts and the potatoes are very tender. Serve hot or warm.