Bacon, Onion, Raclette Potato Gratin - French Tartiflette
User Reviews
5
Bacon, Onion, Raclette Potato Gratin - French Tartiflette
Description
This gratin starts by parboiling russet potatoes to soften them while retaining firmness. In a skillet, onions are gently sweated and cooked with bacon pieces until lightly golden. Raclette cheese, or Reblochon if available, is cut into cubes to melt throughout the layered potato and bacon-onion mixture.
The dish assembles in a buttered gratin pan with alternating layers of potatoes, bacon-onion mixture, and cheese, seasoned with salt and black pepper, finished with a drizzle of heavy cream. Baking at 400°F until the surface is golden creates a rich, creamy interior with a slightly crisp top crust.
This Tartiflette variation brings together the smoky bacon and savory onions with the creamy melt of raclette, offering a hearty side dish or main for cooler days. Letting the gratin rest after baking helps it set slightly for easier serving.
Ingredients
- 3 russet potato peeled and sliced into ½" rounds
- 1 yellow onion peeled and finely chopped
- 2 tablespoons butter + extra for the gratin dish
- 1 tablespoon olive oil
- 6 lices Bacon sliced into small bite-size pieces
- 8 ounces raclette cheese (Reblochon if you can found it)
- 2 tablespoons heavy cream
- salt
- black pepper
Instructions
- Preheat oven to 400F. In a large pot of salted boiling water, cook the russet potatoes for 8 to 10 minutes. They should be slightly cooked but still firm. Drain and set aside.
- In a medium-size skillet over medium-high heat melt and warm the butter and the olive oil. Add the onions and let them sweat for 5 minutes. add the bacon pieces to the skillet and cook for another 5 minutes until they have reached a light golden color.
- Cut the raclette cheese into small cubes. Butter a gratin dish with butter. Layer half the potatoes and top with half the bacon-onion mixture and half of the cheese. Season with salt and pepper. Repeat the same with the remaining potatoes and mixture. Sprinkle the heavy cream over it. Place in the hot oven and cook for 15 to 20 minutes. Remove when the top is a light golden color and let it rest before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 272mg | 11% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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