Tartiflette Mac & Cheese with Champfleury – Week 37: French-style

This week’s theme made me wonder about classics of French cuisine and which dish the French love the most. I finally came up with tartiflette—a favourite dish made with bacon, potatoes, onions, and Reblochon cheese.

I decided to use braised and pulled unsliced bacon in pasta covered with Champfleury cheese cut in half horizontally and thoroughly melted. Served with a crisp green salad and warm baguette bread, this dish is quite simply delicious.


  1. Preheat oven to 400°F (200°C).
  2. In a skillet, heat oil and soften onions and garlic. Add thyme and season with salt and pepper. Set aside.

  3. In a saucepan, melt butter and add flour. Stir for 1 minute, making sure the flour doesn’t brown.
  4. Add milk and cream, beating with a whisk until smooth.
  5. Simmer for 15 minutes, stirring regularly until sauce thickens.

  6. Mix in Parmesan, then pasta.
  7. In a baking dish, alternate layers of pasta, pulled bacon, and onions.
  8. Cover with Champfleury, cut side down.
  9. Bake for about 20 minutes or until golden.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

View profile