Tartiflette (French potato, bacon, and cheese casserole)

Tartiflette (French potato, bacon, and cheese casserole)

Based on 49 ratings
In app
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"A cheesy potato and bacon casserole—this is what I crave after a long day of skiing to warm me up. The dish derives from Savoy in the Alps and always reminds me of my favorite time (the holidays, of course) in winter. I recommend serving it with a leafy green salad dressed with an acidic vinaigrette to balance out the fattiness of the reblochon cheese. Top it off with a dry white wine or even hot tea to prevent a heavy stone of cheese from forming in your stomach!"
Difficulty
Easy 👌
Preparation
40 min
Baking
35 min
Resting
0 min

Ingredients

2Servings
½ kg
floury potato
1
onions
½ clove
garlic
100 g
smoked bacon
½ tbsp
olive oil
100 ml
white wine
250 g
Reblochon cheese
75 ml
milk
salt
pepper
MetricImperial

Utensils

oven, pot, cutting board, knife, frying pan (large), spatula, baking dish

How-To Videos

how-to-fry-bacon

How to fry bacon

how-to-cook-potatoes

How to cook potatoes

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal1011
Fat62 g
Protein45 g
Carb64 g

  • Step 1/ 3

    Preheat oven to 200°C/400°F. Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10 - 15 min., or until fork tender. Drain and let cool.
    • ½ kg floury potato
    • salt
    • oven
    • pot

    Preheat oven to 200°C/400°F. Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10 - 15 min., or until fork tender. Drain and let cool.

  • Step 2/ 3

    In the meantime, peel and mince onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for approx. 3 min. Add garlic and sauté for 2 min. more. Deglaze with white wine and let cook for approx. 2 min.
    • 1 onions
    • ½ clove garlic
    • 100 g smoked bacon
    • ½ tbsp olive oil
    • 100 ml white wine
    • cutting board
    • knife
    • frying pan (large)
    • spatula

    In the meantime, peel and mince onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for approx. 3 min. Add garlic and sauté for 2 min. more. Deglaze with white wine and let cook for approx. 2 min.

  • Step 3/ 3

    Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture. Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for approx. 30 – 40 min., until the top is golden brown. Enjoy!
    • 250 g Reblochon cheese
    • 75 ml milk
    • salt
    • pepper
    • baking dish

    Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture. Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for approx. 30 – 40 min., until the top is golden brown. Enjoy!

  • Enjoy your meal!

    Tartiflette (French potato, bacon, and cheese casserole)

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