Tartiflette (French potato, bacon, and cheese casserole)
"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
Baking
Resting
Ingredients
Utensils
oven, pot, cutting board, knife, frying pan (large), spatula, baking dish
How-To Videos
How to fry bacon
How to cook potatoes
How to cut an onion
Nutrition per serving
Step 1/3
- 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
- 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
- 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!
