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Tartiflette
Ingredients
- 2 pounds Yukon gold potatoes, peeled and thinly sliced
- 1/2 pound bacon, diced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 pound Reblochon cheese, sliced
- Freshly ground black pepper
- Chopped fresh parsley, for garnish (optional)
Steps
- Preheat the oven to 400°F (200°C).
- In a large pot of boiling salted water, cook the potatoes until tender, about 10 minutes. Drain and set aside.
- In a large skillet over medium heat, cook the bacon until crispy. Drain the fat, leaving about 1 tablespoon in the skillet.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Add the white wine to the skillet and scrape up any browned bits from the bottom. Cook until the wine has reduced by half.
- Stir in the heavy cream and season with black pepper.
- In a greased baking dish, layer half of the potatoes, then top with the bacon mixture, half of the Reblochon cheese, and the remaining potatoes.
- Top with the remaining Reblochon cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped parsley, if desired, and serve immediately.
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