Tartiflette Recipe

Ingredients

• 2.5 lb firm potatoes (Yukon Gold or Yellow Finn)
• 1 Reblochon de Savoie AOP (roughly 1 lb; look for the green seal for the best quality)
• 9 oz smoked bacon lardons (hick-cut or slab bacon cut into small batons )
• 3 yellow onions (thinly sliced)
• 1 clove of garlic (halved for rubbing the dish)
• 1/2 cup dry white wine (A crisp Savoie wine like Apremont is traditional, but a dry Pinot Grigio or Sauvignon Blanc is a great swap)
• 1 cup heavy cream
• Salt and pepper

Instructions

1. 1

   Peel the potatoes and slice them into thick, even rounds.

2. 2

   Place the potatoes in a pot with cold water and bring to a boil. Simmer for about 15 minutes once boiling; you want them tender but still holding their shape. Drain and set aside.

3. 3

   In a large skillet, fry the bacon bits until they’re nice and crispy. Once they’ve rendered their fat, toss in the onion strips. Sauté over medium heat until translucent and just starting to lightly caramelize.

4. 4

   Deglaze the skillet with the white wine and let it simmer until reduced by half (about 2 minutes).

5. 5

   Stir in the heavy cream, let it come to a quick simmer, and add a generous crack of black pepper.

6. 6

   Rub your baking dish with the halved garlic clove to infuse it with flavor. Layer in half of the potatoes, seasoning lightly with salt and pepper. Spread half of that creamy bacon mixture over the top, then repeat with the remaining potatoes and the rest of the sauce.

7. 7

   Slice the Reblochon horizontally to create two large, round discs. Place them on top of the gratin with the rind facing up; this way, the creamy center melts right into the potatoes while the rind gets perfectly golden and crisp!

8. 8

   Bake in a preheated oven at 200°C (400°F) for 20–25 minutes until the cheese is bubbly and beautifully golden brown.