1. Recipes

How to Make Tartiflette (French Potato, Bacon, and Cheese Casserole) - A Step-by-Step Guide

Looking for a hearty and comforting dish to warm you up on a cold winter night? Look no further than Tartiflette, a classic French potato, bacon, and cheese casserole that is sure to satisfy your cravings for rich and indulgent comfort food. This dish hails from the Savoie region of France, where it was traditionally made by mountain farmers to fuel them through long, cold winters. Today, it has become a beloved and iconic dish in French cuisine, and for good reason – it's absolutely deliciou...

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Ingredients

  • 1 tablespoon butter
  • 3 pounds whole russet potatoes
  • 12 ounces thick cut bacon, cut into 1/2-inch pieces
  • 2 large onions, thinly sliced
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 pinch cayenne pepper, or to taste
  • ½ cup dry white wine
  • ¾ cup creme fraiche
  • 1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 servings

  • Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
  • Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
  • When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
  • Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

    • Nutrition

    498 cal.

    • Total Fat: 30g
    • Saturated Fat: 17g
    • Cholesterol: 91mg
    • Sodium: 1120mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 21g
    • Vitamin C: 13mg
    • Calcium: 255mg
    • Iron: 2mg
    • Potassium: 963mg

    Categories

    Potato recipes
    Bacon recipes
    Cheese recipes
    Casserole recipes
    French recipes