Tartiflette is a comforting Alpine casserole from the French Savoie, built around potatoes, onions, smoky lardons, and creamy washed-rind cheese.
The potatoes are parboiled before layering so they finish tender without turning mushy. Wine loosens the savory onion and bacon mixture before the casserole goes into the oven.
Let the potatoes cool slightly before slicing; warm waxy potatoes hold their shape better than hot floury ones.
Serving Suggestions
Serve tartiflette with a sharply dressed green salad, cornichons, and a dry white wine.
Recipe Notes
Assemble one day ahead, refrigerate, and add 10 minutes to the covered baking time. Reheat leftovers gently in the oven.
French Tartiflette
A cozy French Alpine gratin of tender potatoes, onions, smoky bacon, cream, and melting cheese.
Ingredients
Equipment
Method
Prepare:
- Put the potatoes in a saucepan, cover with salted water, and simmer for 15 to 18 minutes, until just tender at the center. Drain, cool slightly, and slice 1/4 inch thick.
- Heat the oven to 400°F (200°C) and lightly butter a 2-quart baking dish.
Cook the Filling:
- Cook the bacon in a skillet over medium heat until lightly browned. Add onions and cook for 10 minutes until soft.
- Add garlic for 30 seconds, then pour in wine and simmer until reduced by half. Stir in cream, pepper, and salt.
Assemble and Bake:
- Layer half the potatoes in the dish, add half the bacon mixture, and repeat. Place the cheese over the top, rind side up if using halved rounds.
- Bake for 25 to 30 minutes, until the cheese is melted and browned in patches. Rest 10 minutes before serving.
Nutrition
Notes
- If Reblochon is unavailable, use a mild washed-rind cheese that melts smoothly.
- Season cautiously because bacon and cheese already contribute plenty of salt.
