Tartiflette

Ingredients

• 1 kg Potatoes (boiled in salted water, peeled, and sliced into discs)
• Salt (for boiling water and seasoning onions)
• 200 g Bacon lardons (rendered until crispy)
• 1 Onion (sliced and caramelized)
• 0.5 cup Dry white wine (reduced until nearly evaporated)
• 200 ml Crème fraîche (mixed through the potato-onion mixture)
• 1 clove Garlic (halved, to rub the baking tray)
• 450 g Reblochon cheese (cut into thick slices to cover the top)
• Baguette (for serving)
• Pickles (for serving)
• Side salad (for serving)

Steps

1. 1

   Boil the potatoes in a large pot of salted water until they are nice and tender.

2. 2

   Once the potatoes are cool enough to handle, scrape off the skins and cut them into disc shapes.

3. 3

   Add the bacon lardons to a pan over medium heat. Render out the fat and cook until they are nice and crispy.

4. 4

   Remove the crispy lardons from the pan, leaving the rendered fat behind.

5. 5

   Add the sliced onion to the pan with a pinch of salt and cook until caramelized.

6. 6

   Add the bacon lardons back into the pan along with the sliced potatoes.

7. 7

   Pour in the white wine and cook to reduce the liquid until there is barely any left.

8. 8

   Mix the crème fraîche through the potato and onion mixture until well combined.

9. 9

   Rub the inside of a baking tray or gratin dish with a cut clove of garlic.

10. 10

    Transfer the potato mixture to the prepared tray.

11. 11

    Cut the Reblochon cheese into thick slices and completely cover the top of the potato mixture.

12. 12

    Bake in a really hot oven (approximately 400°F / 200°C) until the cheese is melted, bubbly, and golden brown.

13. 13

    Serve hot with baguette, pickles, and a fresh salad.

Notes

Reblochon is the traditional cheese for this dish; if unavailable, a high-quality Brie or Taleggio can be used as a substitute, though the flavor profile will change.

Nutrition per serving

• Main Course
• French
• Alpine
• Cheesy
• Baked
• Comfort Food
• Dinner