Full disclosure, I have never been to the French Alps. Apparently, Tartiflette is a popular dish enjoyed after a long day of skiing. I also have not gone skiing in years but that won’t stop me from making/enjoying a Tartiflette.
It’s ideal for winter, containing potatoes, lots of onions, French cheeses and lardons – that’s bacon to you and I. I had bookmarked to try this dish from last Fall but each time I looked at it, I thought it to be too heavy, considering Toronto enjoyed mild Fall temps and a mild winter (up to yesterday).
Toronto received about 30cm of snow, I got a good workout shoveling the snow from our driveway and my belly began to grumble. Tartiflette, your time has come!
The traditional cheese to use is Reblochon, an appellation/PDO product (since 1958) from the Savoie (Savoy) region. It’s a semi-soft cheese, made from raw cow’s milk and sadly, not easily found in shops here in North America.
In its place, I am using a combo of Gruyere and Brie cheeses to recreate this hearty and very tasty winter dish.
Tartiflette
Course: Appetizer, Bacon, Cheese, Featured, French, Garlic, Main, Onions, Pork, Potato, Recipes4
servings30
minutes30
minutesIngredients
1 1/2 lbs. Yukon Gold or other yellow fleshed potato (5-6 medium potatoes)
10 slices of thick bacon
1 large onion, peeled and sliced
1 clove of garlic, minced
1/4 cup dry white wine
sea salt and fresh ground pepper
1/3 cup heavy cream
3/4 cup grated Gruyere cheese
about 200 gr. of brie cheese or other semi-soft cheese
Directions
- Place your potatoes in a pot and cover with water. Add about a tablespoon of salt and bring up to a boil then reduce heat and simmer for about 10-12 minutes or until just fork tender. Remove the potatoes from the water and allow to cool.
- Meanwhile, cut your bacon into 1/2 inch pieces and place in a large skillet with a 1/4 cup of water. Turn the heat to medium and stir to loosen pieces of bacon. Cook for about 5-6 minutes or until bacon is cooked. Remove with a slotted spoon. Keep as much bacon fat in the pan as you wish.
- In the same skillet, add onions/garlic, stir in, add a bit of salt and pepper. Cook for about 5-6 minutes or until onions are softened and translucent. Take off the heat.
- Pre-heat your oven to 425F. Grease an deep baking vessel (about 9″x 11″) with butter. Use the back of a butter knife to peel the skins of the potatoes. Cut into 1/2 inch slices and arrange on the bottom of your vessel. Season lightly with salt and pepper. Pour the cream over the potatoes.
- Spread the onions over the potatoes, sprinkle the bacon pieces (reserve 2-3 Tbsp. for topping).
- Top with layer of Gruyere cheese then cut your Brie in half horizontally then cut each half into quarters. Place on top of Gruyere (yes keep the rind on).
- Top with remaining bacon and place in your pre-heated oven (middle rack) for 25-30 minutes.
- Allow to rest 5 minutes, serve hot with a salad.
Notes
- Season your sliced potatoes lightly. Remember, the cheeses and bacon will also add salt flavour to this dish.
- Have a read of David Lebovitz’ article on Tartiflette, some interesting reading on this dish.
