France Tartiflette (Cheesy Potato Casserole)
Tartiflette is a traditional potato dish that originated in the Savoy region of the French Alps, conjuring images of indulging in this decadent treat fresh off a long day of tilling the land or exploring mountain slopes. Tartiflette—with a name that translates to “potato” in the regional Arpitan dialect—is made from small, waxy potatoes, bacon lardoons, onions, and Reblochon cheese. The latter is a soft cheese made from raw cow’s milk, such an essential component of the tartiflette that it has been said that cheesemakers created the dish specifically to increase Reblochon sales.
Recipe Servings: 4
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2¼ lbs (1 kg) Charlotte potatoes, peeled
- 8 oz (250 g) bacon lardoons
- 2 shallots
- 1 garlic clove
- 3½ oz (100 ml) white wine
- 7 oz (200 ml) heavy whipping cream
- Sea salt, to taste
- Ground black pepper, to taste
- 1 lb (450 g) Reblochon cheese, sliced
Directions
- Bring salted water to a boil in a large saucepan.
- Add potatoes and boil for 5–10 minutes until they are tender.
- Drain potatoes and let cool.
- Sauté bacon, shallots, and garlic in a skillet for 4–5 minutes or until golden-brown.
- Pour in wine and scrape the bottom of the skillet, cooking until the liquid evaporates.
- Preheat oven to 400° F (200° C).
- Thinly slice cooled potatoes and place them in an ovenproof baking dish.
- Spread bacon mixture over the potatoes and pour the heavy whipping cream into the baking dish.
- Season the tartiflette with salt and black pepper and layer the top with slices of Reblochon cheese.
- Bake for 10–15 minutes or until the cheese bubbles and becomes a rich golden-brown.
- Serve hot.
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