Crispy Tartiflette
Golden, cheesy layered potato and bacon bake with melted Reblochon—the Alpine classic made viral-ready on a sheet pan. Crispy edges, creamy center, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 620
- Protein
- 26g
Ingredients
- 2 lb waxy potatoes (Yukon Gold or similar)
- 6 oz bacon, chopped
- 1 medium yellow onion, thinly sliced
- 8 oz Reblochon cheese (or Raclette or Gruyère)
- ¾ cup heavy cream
- ¼ cup dry white wine
- 1 tbsp fresh thyme
- 1 pinch salt and black pepper to taste
Instructions
- 1
Slice potatoes into 1/8-inch-thick rounds using a mandoline or sharp knife.
- 2
Cook bacon in a 9×13 baking dish over medium heat until crispy, ~5 minutes, then remove to a plate.
- 3
Add onion to bacon fat and sauté until translucent, ~4 minutes.
- 4
Layer half the potatoes in the dish, season with salt and pepper, then scatter bacon and half the onions on top.
- 5
Layer remaining potatoes, then remaining onions; whisk cream, wine, and thyme together, then pour over.
- 6
Bake uncovered at 425°F for 15 minutes until potatoes just soften, then tear Reblochon and scatter on top.
- 7
Bake 4–5 more minutes until cheese melts and edges turn golden brown, then serve hot.
Tools you’ll need
- 9×13 baking dish
- mandoline or sharp knife
- medium skillet
- whisk
- oven
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