French Tartiflette
A cozy French Alpine gratin of tender potatoes, onions, smoky bacon, cream, and melting cheese.
Equipment
- Large saucepan
- Large skillet
- 2-quart baking dish
- Chef's knife
Ingredients
Tartiflette
- 2 1/2 lb waxy potatoes such as Yukon Gold
- 8 oz thick-cut bacon cut into lardons
- 2 medium yellow onions thinly sliced
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 lb Reblochon-style cheese halved horizontally or thickly sliced
- 1/2 tsp black pepper
- 1/4 tsp fine salt plus more for the water
Instructions
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.
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.
Nutrition
Calories: 690kcalCarbohydrates: 48gProtein: 25gFat: 43gSaturated Fat: 23gCholesterol: 115mgSodium: 980mgFiber: 5gSugar: 5g