Classic Tartiflette
A hearty French alpine potato gratin layered with bacon, onions, and melted Reblochon cheese. Baked until golden and bubbly, it's the ultimate comfort dish.
- Total time
- 45 min
- Servings
- 4
- Calories
- 620
- Protein
- 22g
Ingredients
- 6 oz bacon or pancetta, chopped
- 1 medium yellow onion, sliced
- 1.5 lb waxy potatoes (Yukon Gold), sliced 1/4-inch thick
- 8 oz Reblochon cheese, sliced
- ¾ cup heavy cream
- 2 cloves garlic, minced
- 1 pinch salt and black pepper to taste
- 1 tsp fresh thyme leaves
Instructions
- 1
Preheat oven to 400°F. Slice potatoes 1/4-inch thick; don't peel.
- 2
Cook bacon in a skillet over medium heat, stirring occasionally, until crispy, ~7 minutes. Transfer to a plate.
- 3
Add onion to bacon fat and cook until golden, ~5 minutes. Stir in garlic and cook 1 minute until fragrant.
- 4
Butter a 9-inch baking dish. Layer half the potatoes, then half the bacon-onion mixture.
- 5
Season with salt, pepper, and thyme. Layer remaining potatoes, then remaining bacon-onion mix.
- 6
Arrange Reblochon slices over the top. Pour cream evenly across the surface.
- 7
Bake uncovered until golden brown on top and potatoes are tender, ~25 minutes.
- 8
Rest 5 minutes before serving. Cheese should be melted and bubbling at the edges.
Tools you’ll need
- large skillet
- 9-inch baking dish
- cutting board and knife
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
