Description
Straight from the French countryside, the classic Tartiflette uses just five ingredients to stunning effect. Creamy, melted ripe Reblochon cheese, smoky bacon, starchy potato sustenance, Tartiflette is the perfect potato dish as evenings cool and we crave comfort.
Ingredients
Scale
- 2 1/2 pounds (1100g) new potatoes, washed and scrubbed
- 1/2 pound (225g) thick-cut smoked bacon
- 1 medium yellow onion, thinly sliced
- 2 cups (475ml) heavy cream (35% milk fat)
- 1 pound (450g) Reblochon-style cheese, sliced
- salt & pepper – to taste
Instructions
- Wash and scrub potatoes well, removing all dirt and loose skin. Slice in thick 1/4 inch slices and rinse in cold water. In a medium sized pot, cover with cold, salted water and boil until just tender, but not soft; think half cooked, about 10 – 12 minutes. Then drain, rinse well in cold water and reserve to cool and dry. (If you’re using late harvest potatoes peel first.)
- While potatoes cook slice your bacon in chunky 2 inch pieces, toss the bacon in a sauté pan over medium-high heat and cook until tender while you slice your onion. Pour off any excess fat, leaving about a tablespoon behind before adding the onion to sweat with the bacon until transparent. Taste. Season with salt and pepper and remove from heat to allow to cool.
- Pre-heat oven to 350°F (175°C). When potatoes are cool enough to handle arrange a layer of potato in the bottom of a large skillet and season well. Take your remaining potatoes and toss them with the bacon and onion, season and add to the top of the potato layer. Now add your cream, being sure to use enough cream to almost cover the potato mixture, leaving just the top layer exposed. Cut away the rind on the Reblochon. Cut remaining cheese into one inch chunks and place on top of your gratin before sliding the whole works into the oven to bake until you have a tender, well-cooked result with a crisp browned top; about 45 minutes.
Notes
Check Tartiflette doneness with the tip of a small knife to be sure the potatoes are cooked through. They should be tender, but not mushy. Remove from heat and rest about 10 minutes then serve and indulge — greatly. (I want to eat this right now!)
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Side Dish
- Cuisine: French