Tartiflette is a traditional French dish, originating in the Alps, made from bacon, potatoes and traditionally reblochon cheese.  Dianne has adapted this recipe to include a lower fat alternative, Quark and light soft cheese.

I think this dish would make a great mid week meal or a warming weekend lunch, perfect in winter. Full of flavour and creaminess this dish feel super luxurious and perfect comfort food for a gloomy wet, winters day. At 389 calories, this will hit the spot whatever plan you are following, and served with a huge green salad, will definitely keep you full up until your next meal.

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  • Author: Rachel Wilcock
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


Traditional French dish with a Be Strong twist!



650g potatoes, washed and diced (no need to peel)

low calorie cooking spray

1 red onion, peeled and diced

350g leeks, trimmed, washed and thinly sliced

350g bacon medallions diced (or bacon rashers fat trimmed off and diced. For vegetarians omit or use quorn bacon style rashers or slices)

2 tsp garlic granules

1 tsp mustard powder

60g spinach

200ml chicken stock ( 1 chicken stock cube dissolved in 200ml of boiling water) For Vegetarian version use a vegetable stock cube.

110g light spreadable or squeezy cheese

100g quark

80g reduced fat cheddar – grated

salt and ground black pepper


Preheat the oven to 220C (fan 200C/gas mark 7)
Put the diced potatoes into a pan of water and bring to the boil on the hob. Turn the heat down and simmer until they are cooked through, be careful not to overcook them as they need to keep their shape. This could take around 15 minutes. When they are cooked remove them from the heat and drain.
Spray a frying pan with low calorie cooking spray. Then add the onion and leeks and fry over a medium heat for 3-4 minutes until they start to soften. Add the bacon (or veggie equivalent), 1 teaspoon of the garlic granules and the mustard powder. Continue to cook for around 10 minutes. Add the spinach and cook until it has lightly wilted.
Pour in the stock and cook for 2 minutes. Stir in the spreadable cheese, then remove the pan from the heat. Make a well in the centre of the mixture and add the quark. To prevent the quark from splitting, work from the centre out until fully combined. Season well with salt and pepper (to your taste).
If your frying pan isn’t suitable for the oven, transfer the mixture to an ovenproof dish. Sprinkle half the cheese over the top evenly. Cover with the cooked potato. Sprinkle the remaining garlic granules over the top, season and cook in the oven for around 15 minutes.
Sprinkle the remaining cheese over the top and return to the oven for a further 15 minutes until the cheese has melted and started to colour. Remove from the oven and serve.


This recipe can be frozen once cooled. Fully defrost before reheating to piping hot.

Cheese is very high in calories. Make sure you weigh your ingredients.

  • Prep Time: 15
  • Cook Time: 50


  • Calories: 349

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