Tartiflette with Pancetta
A classic French Alpine potato gratin with melted Reblochon, crispy pancetta, and caramelized onions. Rich, warming, and completely achievable in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 625
- Protein
- 22g
Ingredients
- 6 oz pancetta or thick-cut bacon, diced
- 2 medium yellow onions, sliced thin
- 2 lb Yukon Gold potatoes, peeled and sliced 1/8-inch thin
- 8 oz Reblochon cheese, rind removed, sliced thin
- 1 cup heavy cream
- 2 clove garlic, minced
- 1 pinch salt and pepper to taste
- 1 tbsp butter
Instructions
- 1
Preheat oven to 400°F.
- 2
Cook pancetta in a large skillet over medium heat until crispy, stirring occasionally, ~6 minutes. Transfer to a paper towel.
- 3
In the same skillet with pancetta fat, sauté onions over medium heat until golden and soft, ~8 minutes. Stir occasionally.
- 4
Add minced garlic and cook until fragrant, ~30 seconds. Remove from heat.
- 5
Butter a 9x13-inch baking dish. Layer half the potatoes in the bottom, season with salt and pepper.
- 6
Spread caramelized onions and cooked pancetta over potatoes. Scatter half the Reblochon on top.
- 7
Layer remaining potatoes on top. Season with salt and pepper. Pour cream evenly over the surface.
- 8
Top with remaining Reblochon slices. Bake uncovered until potatoes are tender and cheese is melted and golden, ~25 minutes.
- 9
Let rest 5 minutes before serving.
Tools you’ll need
- 12-inch skillet
- 9x13-inch baking dish
- sharp knife or mandoline
- measuring cups and spoons
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