Tartiflette Recipe

A traditional winter recipe with cheese and potatoes, Tartiflette is rich, satisfying comfort food straight from the French Alps.

Course Side Dish

Cuisine French

Keyword French Tartiflette, French Tartiflette Recipe, Tartiflette, Tartiflette Recipe

Prep Time 15

Cook Time 45

Servings servings

Calories 364kcal

Author Faith Gorsky

Ingredients

2 1/4 pounds yellow potatoes scrubbed and sliced into 1/4-inch thick slices (peeled if desired; I use thin-skinned yellow potatoes and don’t peel them)
2 teaspoons coarse kosher salt divided
1/4 pound beef bacon diced (or any kind of bacon you like; add 2 tablespoons oil if you use turkey bacon)
1 large onion thinly sliced (about 2 1/2 cups sliced)
2 large cloves garlic crushed
1/2 cup dry white wine see Notes for substitutions
1 teaspoon minced fresh thyme plus more for garnish
1/4 teaspoon black pepper
1 cup heavy whipping cream
16 ounces reblochon cheese or camembert or brie (I used two 8-ounce wheels of cheese)

US Customary - Metric

Instructions

Preheat the oven to 375F.
Add the sliced potato to a 3-quart pot and add enough cold water to cover the potatoes by 2 inches. Sprinkle in 1 teaspoon of salt. Bring to a boil over high heat, then turn the heat down slightly and boil until the potato is tender, but not falling apart, about 7 to 10 minutes. Drain well.
While the potatoes boil, add the diced bacon to a large cast-iron skillet over medium heat. Cook until the bacon has rendered most of its fat but is not fully crisp, about 3 to 4 minutes, stirring occasionally.
Push the bacon to the outside of the skillet and add the onion in the center. Cook until the onion is softened and just starting to turn golden in spots, about 4 minutes, stirring occasionally (try to leave the bacon along the outside when you stir).
Stir the bacon from the outside of the skillet into the onion, and then stir in the garlic; cook 30 seconds, stirring constantly. Stir in the wine and cook until it’s mostly evaporated, about 1 to 2 minutes, stirring frequently and using a wooden spoon to scrape up any brown bits that have formed on the bottom. Stir in the thyme, remaining 1 teaspoon salt, black pepper, and cream, and cook for 30 seconds. Add the drained potatoes and gently toss to coat. Remove from the heat.
Cut the cheese into thick slices. (I slice each 8-ounce cheese wheel horizontally so I end up with 2 full cheese rounds from each wheel.) Spread the potato mixture out evenly in the skillet, and arrange the sliced cheese on top of the potato mixture.
Bake (uncovered) until the cheese is melted and the top is golden, about 30 minutes. To brown the top more, you can briefly broil the dish if desired.
Let it cool for 10 minutes, then garnish with fresh thyme and serve.

Video

Notes

White Wine Substitution: Instead of wine in this recipe, you can use chicken broth, vegetable broth, or a mixture of 1/2 cup water + 1 1/2 tablespoons fresh lemon juice. If you have a lemon on hand, I recommend the water + lemon juice replacement for white wine because it adds the acidity that you'd get from the wine without actually having to use wine.
Storage: Once cooled to room temperature, you can store this cheesy potato casserole covered in the fridge for up to 4 days.
Reheating: To reheat, preheat the oven to 350F. Put as much Tartiflette as you want to eat in an oven-safe dish, cover it with foil, and let it sit at room temperature for about 20 minutes while your oven preheats (this also takes the chill off the food so it reheats more evenly). Bake until it's warm throughout, about 20 minutes.

Nutrition