Tartiflette (French Potato, Bacon and Cheese Gratin)
Tartiflette is the ultimate comfort food! It’s made of sliced potatoes, bacon, onions, cheese, and pure love. It’s perhaps one of the best cheesy carb creations you’ll ever try! This is what cozy Alpine cuisine is all about.
Ingredients
- 2 ¼ pounds (1 kg) Yukon gold potatoes (or other waxy potatoes)
- ¼ pound (113 grams) slab or thick-cut bacon diced
- 1 large onion or 2 small onions halved and thinly sliced
- Kosher salt and freshly ground black pepper
- ¾ cup dry white wine
- ¼ cup heavy cream or creme fraîche
- 1 pound (445 grams) Reblochon-style cheese sliced into slabs about ¼-inch-thick
Instructions
- Place potatoes in a large pot and cover with cold water. Season generously with salt and bring to a boil over high heat. Then lower the heat to medium and simmer until tender and easily pierced with the tip of a paring knife (they can be slightly undercooked as they will continue to cook in the oven), about 20 to 30 minutes (this will entirely depend on size of your potatoes). Drain and set aside to slightly cool.
- Meanwhile, place the rack in the center of the oven and preheat to 375°F (190°C). Place the diced bacon in a cold skillet or saute pan and place over medium heat. Allow the bacon to render and start to crisp, stirring occasionally, about 8 minutes. If there is a lot of rendered fat, remove some of the excess leaving only about 1 tablespoon in the pan.
- Add the sliced onion and season with salt and pepper. Continue to cook, stirring regularly, until the onions soften, about 5 to 7 minutes.
- Add white wine and cook until most of it evaporates, about 3 to 5 minutes. Set aside.
- Peel and slice the potatoes into ¼-inch-thick slices. Arrange half the slices in the bottom of either a 10-inch cast iron skillet or a 3-quart baking dish. Season with salt and pepper. Top with half the bacon, onion and white wine mixture and then half the cheese. Repeat with the remaining potato slices, season them, and then top with the remaining onion, bacon, and wine mixture.
- Drizzle the heavy cream or dollop the crème fraîche over the top and then arrange the remaining slices of cheese evenly (rind side up, depending on how you sliced it). If the dish seems really full and might bubble over when baking, place it on top of a baking sheet before transferring to the oven. Bake until golden brown and bubbling throughout, about 35 to 40 minutes. Let it sit for about 5 to 10 minutes before serving to allow it to set.
Notes
Authentic Savoyard tartiflette is made with Reblochon cheese. It’s a soft rind cheese that has been unavailable for import to the United States since 2004, as it is unpasteurised and made with raw milk. You can find some pasteurized cheeses that are similar in the US, which is why the recipe calls for Reblochon-style cheese. Here are some examples of cheeses you could try:
Delice du Jura (preferred choice) Préféré de nos Montagnes (preferred choice; what I’ve used in these photos) Jasper Hill Willoughby Jasper Hill Moses Sleeper Brie Camembert Taleggio Délice de Bourgogne (this is a type of Brillat-Savarin cheese, a triple cream cheese–think of it as an extra rich version of Brie, although a bit more pungent. It’s not really the right cheese but it’s an interesting and tasty variation)
- Delice du Jura (preferred choice)
- Préféré de nos Montagnes (preferred choice; what I’ve used in these photos)
- Jasper Hill Willoughby
- Jasper Hill Moses Sleeper
- Brie
- Camembert
- Taleggio
- Délice de Bourgogne (this is a type of Brillat-Savarin cheese, a triple cream cheese–think of it as an extra rich version of Brie, although a bit more pungent. It’s not really the right cheese but it’s an interesting and tasty variation)
- Tartiflette is best enjoyed immediately. Store leftovers in the refrigerator for up to 3 days. For the best results, I prefer to store leftovers in a small baking dish (covered with foil) and then reheating in a 350°F (175°C) oven until heated through. Keep it covered with foil until it’s mostly heated through and then remove it near the end to finish heating until bubbly. How long it will take to reheat depends on the amount of leftovers and the size of the baking dish but plan for 15 to 20 minutes or longer if needed. Keep in mind that when reheating, the oil tends to separate from the cheese (similar to reheating macaroni and cheese).
Nutrition Information
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 533
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 429mg | 18% |
| Potassium | 836mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.