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Tartiflette (French Potato, Bacon, and Cheese Casserole)
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Indulgent potato, onion, bacon, and cheese bake paired perfectly with a crisp green salad.
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
  • 0.5 teaspoon freshly ground black pepper, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 0.5 cup dry white wine
  • 0.75 cup creme fraiche
  • 1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese
Instructions:
  • Boil whole potatoes with salt in water until easily pierced with a knife but still slightly firm, 15 to 25 minutes. Cool potatoes after cooking.
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Fry bacon in a skillet until slightly crispy and fat is rendered, about 5-7 minutes. Push bacon to the side, dab excess fat with a paper towel, then add onion slices. Season with salt, pepper, and cayenne, sauté until onions are soft and golden for about 6 minutes. Pour white wine, cook for 2 minutes to deglaze the pan. Remove from heat.
  • Cut the wheel of cheese into 2 semi-circles, then split each half in half to create 2 more semi-circles, each with a rind side and creamy cheese side.
  • Once the potatoes are cool enough, remove the skin and cut into slices approximately 1/3 inch thick.
  • Layer slightly more than half of the potato slices in a 2-quart shallow baking dish, allowing for a little overlap. Season with a pinch of salt. Pour the bacon, onion, and wine mixture over the potatoes and spread it evenly. Arrange the remaining potato slices on top, overlapping as required. Spread creme fraiche over the potatoes and place the cheese pieces, rind side up. Place the dish on a baking sheet and bake in the center of a preheated oven until browned and the potatoes are tender, approximately 45 to 50 minutes.

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