Tartiflette (French potato, bacon, and cheese casserole)

Based on 14 ratings

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 👌
40
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg floury potato
onions
garlic
200 smoked bacon
1 tbsp olive oil
200 ml white wine
500 g Reblochon cheese
150 ml milk
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1011
Protein
45 g
Fat
62 g
Carb
64 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.
    • 1 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.
    • onions
    • garlic
    • 200 smoked bacon
    • 1 tbsp olive oil
    • 200 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!
    • 500 g Reblochon cheese
    • 150 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!