Tartiflette
France’s most comforting potato dish is without a doubt Tartiflette. Potato slices mixed with bacon, onion, creme fraiche and traditionally covered with a French cheese Reblochon. The recipe of this goey cheese dish comes from the Savoy region, close to the Swiss-Italian border. An area known for its ski resorts and unique culinary dishes like tartiflette and more.
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Servings: 2 people
Ingredients
- 12 ounces potatoes
- 6 ounces bacon cut in strips (batons) or dice
- 3.5 ounces onion thinly slices
- 1/4 cup white wine
- 1/4 cup creme fraiche
- black pepper
- 8 ounces Brie cheese
Instructions
- In a large pot of salted water over high heat add the potatoes. Cook until fork tender, about 10-12 minutes. Strain and set aside to cool. (NOTE 1)
- At the same time, cook the bacon in a skillet over low-medium heat for about 10 minutes to render all the fat.
- Transfer bacon and most of the fat into a bowl and add the onion to the same skillet. Cook over medium high heat until caramelized (5-10 minutes).
- Add bacon back in, as well as the wine and cook for another 5 minutes, stirring occasionally, until the wine is reduced.
- Transfer bacon-onion-wine mixture to a bowl and add the potatoes.
- Add the creme fraiche, some black pepper and mix.
- Transfer potato mixture into a cast-iron skillet and cover with thick slices of Brie cheese.
- Place the skillet into a preheated oven of 425 degrees F and cook for 20-25 minutes or until until golden brown.
- Serve the Tartiflette piping hot.
Notes
- You can cook the potatoes peeled or unpeeled and peel them once they are cooked.
Nutrition information is automatically calculated, so should only be used as an approximation.
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