Tartiflette

A rich, cozy potato gratin dish with bacon, onion and cheese from Savoy in the French Alps.

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Prep Time: 30

Cook Time: 30

Total Time: 1

Course: Dinner, lunch, Main Course, Side Dish

Cuisine: French

Keyword: bacon, cheesy, comfort food

Servings:

Calories: 1099kcal

Ingredients

800 grams Yukon Gold potatoes
250 grams bacon cut crosswise into small pieces/ lardons
1 large onion peeled and thinly sliced
1 clove garlic peeled and minced
3 tablespoons dry white wine or vermouth
1 tablespoon fresh thyme leaves
freshly ground black pepper
60 ml heavy cream
300 grams semi soft cheese cut into 1.5 cm thick slices (reblochon, gruyere, oka, or port salut)

Instructions

Scrub the potatoes well and cut into 1-1½cm thick slices.
Bring a large pot of lightly salted water to a boil. Add the potatoes and cook the potatoes until just fork tender about 10 minutes. Drain and set aside.
Preheat the oven to 425ºF (220ºC).
Sauté the bacon/lardons in a skillet over medium-high heat until almost crisp. Using a slotted spoon transfer to a plate and set aside.
Remove all but 1 tablespoon of the bacon fat from the pan. Reduce the heat to medium and add the onion. Cook, stirring frequently, until the onions are completely cooked and just beginning to take on colour, about 5 minutes. Add the garlic and cook for a minute longer.
Remove from the heat and add add the wine or vermouth to deglaze the pan, scraping the bottom of the pan to release any browned bits.
Butter a one liter gratin or baking dish.
Place half of the potatoes in a single layer in the baking dish. Season with freshly ground pepper and half of the thyme leaves.
Strew half of the onion mixture over the potatoes and half of the bacon.
Season very lightly with salt (the cheese and bacon will add a fair amount of salt) and freshly ground black pepper. Scatter half of the onion mixture and bacon over top.
Lay the remaining potatoes in a single level over top and season with pepper and the rest of the thyme, then finish with the rest of the onion and bacon.
Spoon the heavy cream over top.
Note: The Tartiflette can be assembled to this point( minus the cheese) ahead of time and refrigerated. Bring to room temperature Bring to room temperature before baking.
Place the sliced cheese in a a single layer on top.
Bake on the middle rack of the oven until the cheese is melted and beginning to brown, about 30 minutes. Serve hot.

Nutrition

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