Tartiflette

• 2 lbs potatoes, thinly sliced
• 8 oz bacon, diced
• 1 large onion, thinly sliced
• 1 clove garlic, minced
• 12 oz Reblochon cheese, rind removed and thinly sliced
• 1 cup heavy cream
• salt to taste
• black pepper to taste
• 1 tsp thyme leaves

Steps

1. 1 Preheat oven to 400°F.
2. 2 Cook bacon in a skillet until crispy, remove and set aside.
3. 3 In the same skillet, sauté onions and garlic until soft.
4. 4 Layer potatoes in a greased baking dish, season with salt, pepper, and thyme.
5. 5 Spread sautéed onions and garlic over potatoes.
6. 6 Pour heavy cream over the layers.
7. 7 Add cooked bacon.
8. 8 Top with slices of Reblochon cheese.
9. 9 Bake uncovered for 45 minutes until potatoes are tender and cheese is bubbly and golden.
10. 10 Let rest for 5 minutes before serving.

Equipment

• baking dish
• skillet
• oven

Variations

• Add sautéed mushrooms for extra umami.
• Sprinkle with fresh chives before serving.

Substitutions

• Substitute bacon with ham for a different flavor profile.

Pairings

• Green beans almondine
• French baguette

Nutrition

Tips

• For a richer flavor, use half-and-half instead of heavy cream.
• If Reblochon is unavailable, use a mix of Gruyère and Brie.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat in a 350°F oven.

Serving Suggestions

• Serve with a simple green salad.
• Pair with a glass of crisp Chardonnay.

FAQ