Some say that you can’t just bake potatoes topped with cheese, bacon, and onions, and call it dinner- but the French don’t much care for that opinion! 😂
Tartiflette is one of the MOST iconic winter dishes in France, pairing well with a glass of wine or even beer. It is especially popular after a long, cold day of hiking or skiing while on vacation in the mountains!
The traditional recipe calls for Reblochon, a smear-ripened cheese from Savoie (a region in the French Alps), which you can substitue with Brillat-Savarin if you are having trouble finding some.
Bon appétit !
Tartiflette
Course: MainCuisine: FrenchDifficulty: Medium4
servings40
minutes40
minutes1
hour20
minutesKeep the screen of your device on
Ingredients
2 lb 2 potatoes (1 kg)
1 1 onion
1/2 lb 1/2 bacon (230 g)
1 1 Reblochon or Brillat-Savarin cheese
2 tbsp 2 crème fraîche
Coarse salt
Olive oil
White wine (optional)
Directions
- Peel the potatoes and cut them into 1″-wide slices.
- Bring a pot of salted water to a boil and cook the potatoes until soft (approximately 15 minutes, test with the tip of a knife). Once cooked, drain the water and set them aside.
- Thinly slice the onion. Cut the bacon into 1/2″-wide strips.
- In a pre-heated pan with olive oil, cook the onion for a few minutes until slightly colored. Add the bacon strips and cook for another 3 minutes. The strips should not start coloring!
- Cut the potatoes into 1/5″-wide slices.
- In an oven-safe cookware, layer half the potatoes and recover with half the onion-bacon mix. Repeat, a layer of potatoes, then a layer of onions and bacon.
- Using the back of a spoon, layer 2 tbsp of crème fraîche on top.
- Cut the cheese into 8 equal pieces (triangles), then place it on top of the dish.
- Optionally, pour in a glass of white wine.
- Bake in an oven preheated at 500°F/250°C until the cheese has melted and is golden.
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