Tartiflette Recipe Potato Cheese Reblochon Bacon Recipe
Erin Rains
Before diving into the heart of this delightful dish, let's talk about what pairs seamlessly with tartiflette. Ideally, you want to complement the creaminess of the cheese and the saltiness of the bacon without overwhelming the palette.
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine French
Servings 8
Calories 650 kcal
- ¾ cup crème fraîche or full-fat sour cream
- 1 16-ounce wheel of ripe Reblochon cheese (or similar washed-rind cheese like Taleggio or Fontina)
- 1 tablespoon unsalted European-style butter
- ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 12 ounces thick-cut smoked bacon chopped into ½-inch pieces
- 3 pounds russet potatoes peeled and cut into thick rounds
- 1 small clove garlic minced
- 1 teaspoon fresh thyme leaves
- 2 large yellow onions thinly sliced into half-moons
- ½ teaspoon coarsely ground black pepper or to taste
- 1 teaspoon fine sea salt or to taste
Step 1: Prepare the Ingredients
Step 2: Cook the Bacon
In a large skillet over medium heat, add the chopped bacon. Cook until it’s crispy. This usually takes about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside, but be sure to leave the rendered fat in the skillet.
Step 4: Boil the Potatoes
Step 5: Layer the Ingredients
In a large baking dish, layer half of the potatoes at the bottom. Sprinkle half of the cooked bacon and half of the onion mixture on top. Repeat the layers with the remaining potatoes, bacon, and onions.
Step 6: Add the Cream and Cheese
In a mixing bowl, combine the crème fraîche (or sour cream) with the white wine, pepper, and salt. Pour this mixture evenly over the layered ingredients.
Next, cut the Reblochon cheese in half horizontally and place it on top of the dish, rind side up.
Step 7: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and allow it to bake for another 15-20 minutes, until the cheese is bubbling and golden brown.
Step 8: Serve
Once baked, take tartiflette out of the oven and let it rest for about 5 minutes. This allows the flavors to meld together beautifully. Serve hot, either by scooping straight from the dish or by plating it up with a fresh green salad.
To make your tartiflette even better, here are some handy tips:
- Choose the right cheese: If you can’t find Reblochon, go for other washed-rind cheeses like Tallegio or Fontina for similar creaminess.
- Potato variety matters: Use russet potatoes for their starchy texture, which holds up well in baking and provides that desired fluffiness.
- Don’t skip the bacon: Quality matters! Thick-cut smoked bacon lends the best flavor to the dish.
- Add more veggies: For an extra veggie boost, add mushrooms or leeks to the onion mixture for added flavor and texture.
- Herbs for freshness: Fresh herbs can lighten up the dish. Consider adding a sprinkle of parsley or chives just before serving.
Calories: 650kcalCarbohydrates: 55gProtein: 20gFat: 40gSaturated Fat: 20gSodium: 800mgFiber: 4gSugar: 2g
Keyword Tartiflette Recipe Potato Cheese Reblochon Bacon Recipe