Description
Tartiflette is a classic French Alpine dish made with creamy Reblochon cheese, tender boiled potatoes, caramelized onions, and savory bacon. This rich and hearty casserole is baked until bubbly and golden, perfect for a comforting meal for 4 to 6 people.
Ingredients
Potatoes
- 2 1/4 pounds (1kg) Yukon Gold potatoes
- Kosher salt, to taste
- 3 fresh thyme sprigs
Bacon and Onions
- 1/4 pound (115g) slab or thick-cut bacon, cut into 1/4-inch lardons
- 1 to 2 tablespoons (15 to 30g) unsalted butter, only if needed
- 2 medium (8-ounce; 225g) yellow onions, thinly sliced
- Freshly ground black pepper, to taste
Liquids and Cheese
- 1/2 cup (120ml) dry white wine
- 1/2 cup (120ml) heavy cream or crème fraîche
- 1 pound (450g) Reblochon-style soft-rind cheese
Instructions
- Prepare Potatoes: Peel the Yukon Gold potatoes and slice them into 1/2-inch thick rounds. Place them in a large pot, cover with cold water, and season generously with kosher salt. Add the fresh thyme sprigs. Bring to a gentle simmer over medium heat and cook until the potatoes are just tender and can be pierced easily with a paring knife, about 25 minutes. Remove and discard thyme, drain the potatoes, return them to the pot, and set aside.
- Cook Bacon and Onions: Preheat oven to 350°F (175°C) and position the rack in the middle. In a 10-inch cast iron or stainless steel skillet, heat the bacon over medium-high heat until it begins to render fat. Reduce heat to medium and cook, stirring occasionally, until bacon is cooked through but not crisp, about 5 minutes. If too much fat accumulates, drain all but 1/4 cup (60ml); if there is little fat, add 1 to 2 tablespoons of unsalted butter. Add the sliced onions, season with salt and freshly ground black pepper, and cook while stirring frequently until the onions are softened but not browned, about 8 minutes.
- Deglaze and Combine: Pour in the dry white wine and cook, stirring, until the wine is almost fully evaporated, about 1 to 2 minutes. Transfer the bacon and onion mixture into the pot with the drained potatoes and gently toss everything together to combine thoroughly.
- Assemble for Baking: Scrape the potato mixture back into the same skillet or a 3-quart (3L) baking dish. Pour the heavy cream or dollop crème fraîche evenly over the potatoes.
- Top with Cheese and Bake: Cut the Reblochon cheese into roughly 1/2-inch thick slabs or half-moons. Arrange the cheese pieces on top of the potato mixture with the rind facing upward. Place the skillet or baking dish on a rimmed baking sheet to catch any drips and bake in the preheated oven for about 40 minutes, until the cheese is melted, bubbling, and lightly browned on top.
- Serve: Remove the tartiflette from the oven and serve immediately by scooping portions onto individual plates for a warm, hearty meal.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape when boiled.
- If Reblochon cheese is unavailable, similar soft-rind cheeses like Taleggio or Brie can be used as substitutes.
- Adding crème fraîche instead of heavy cream will give a thicker, tangier finish to the dish.
- Drain excess bacon fat to prevent the dish from becoming too greasy but retain some fat for flavor.
- Tartiflette pairs well with a light green salad and a glass of dry white wine.
- Make sure not to overcook the onions; the flavor should be sweet but not caramelized brown.
- Prep Time: 10 mins
- Cook Time: 75 mins
- Category: Casserole
- Method: Baking
- Cuisine: French
