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The appetizer, Regional

Tartiflette bites

Tartiflette bites are baby potatoes topped with bacon, onion, cream and melted reblochon, served as an appetizer for 6 people. They take 30 minutes of active work, come together in the morning, and finish under the broiler just before guests arrive. They're easy to make, cost about €1.50 per person, and the key is keeping the potatoes firm enough to stand upright under the melted cheese.

Baby potatoes, bacon lardons and melted reblochon, all of tartiflette in one bite on a pick.

Tartiflette bites
For
6 people
Work
30 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.50
Calories per person
170 kcalcalculated by Kiloach, your weight coach

This bite packs the whole flavor of tartiflette into one mouthful, the smoky bacon, the melting reblochon, and a potato sturdy enough to hold in your hand thanks to the pick. The rind of the reblochon turning golden under the broiler gives that signature mountain cheese taste from the very first bite.

It's a winter and fall appetizer, perfect for a casual dinner party, a family gathering at a ski chalet, or a reimagined raclette night. Kids and adults both go for it, and it fits right alongside other small Alpine bites or a charcuterie board.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 25 min
  3. Before the guests arrive 2 steps, 10 min
  4. When it's time to serve 1 step

In the morning, boil the potatoes, cook the bacon and onion filling, and assemble the bites on a baking sheet. Right before guests arrive, top each one with reblochon and broil until golden. At serving time, stick a pick into each bite and bring them out still hot.

The ingredients

6 people

Fruits and vegetables

  • baby potatoes 600 g
  • onion 1

Butcher

  • smoked bacon lardons 150 g

Dairy

  • reblochon 1
  • heavy cream 10 cl

Pantry

  • dry white wine 10 cl
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Boil the baby potatoes in salted water, drain them, and cut them in half. 15 min

    Pierce them with the tip of a knife, they should stay firm enough to stand upright.

  2. Sauté the sliced onion and bacon lardons, deglaze with white wine, and add the cream. 10 min

    Let it reduce for a few minutes so the filling binds together well.

  3. Set the potato halves cut side down on a baking sheet and top each with a spoonful of the bacon mixture.

    Slice a thin flat base on each potato so it doesn't roll.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the reblochon into small pieces and place one on each bite.

    Keep the rind on, it carries most of the flavor.

  2. Broil at 200°C until the reblochon is melted and golden. 10 min

    Watch closely, the reblochon browns within a few minutes.

When it's time to serveThe final touches, right in front of your guests.

  1. Stick a pick into each bite and serve hot.

    A wooden pick keeps you from burning your fingers on the hot potato.

Our tips to get it right

  • Pick baby potatoes that are all roughly the same size so they cook and broil evenly across the batch.
  • Drain the potatoes well after boiling and let them cool slightly before topping them, otherwise the bacon and cream mixture slides right off instead of sitting on top.
  • If you're short on reblochon, cutting it into even pieces ahead of time speeds up assembly a lot when you're topping each bite.

The variations

  • Swap the bacon lardons for diced smoked ham for a slightly lighter version with just as much flavor.
  • For a vegetarian version, skip the bacon and sauté the onion with a few sliced mushrooms before adding the cream.
  • For a quicker, kid-friendly version, use pre-cooked vacuum-packed potatoes and skip the boiling step entirely.

What to serve it with

  • A chilled glass of Savoie white wine
  • A board of Alpine cured meats
  • Sparkling apple juice for the kids

Storage

Assembled bites, before broiling, keep up to 24 hours in the fridge in a sealed container. They don't freeze well because of the reblochon and potato. Reheat them in the oven for a few minutes rather than the microwave, to keep that melted top.

Questions about this recipe

Can I use a different cheese instead of reblochon?

Yes, a piece of munster or vacherin works just as well and keeps that melty texture. Avoid overly dry cheeses that won't ooze over the potato.

How do I keep the potatoes from rolling around on the baking sheet?

Slice a thin flat base on the bottom of each potato half before placing it down. This small trick keeps every bite steady while it broils.

Can I make these bites for more than 6 people?

Yes, just multiply the quantities while keeping the same proportions. Plan for an extra baking sheet so the bites aren't too crowded.

How should I serve these for a cocktail party?

Arrange them on a platter with the picks facing up, alongside some cold bites for contrast in texture. Serve them right away while the reblochon is still melty.

Can tartiflette bites be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make tartiflette bites?

Allow 1 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in tartiflette bites?

About 170 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does tartiflette bites cost?

About €1.50 per person, that's €9.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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