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Tartiflette

A traditional French dish combining layers of creamy reblochon cheese, tender potatoes, and crispy bacon, perfect for gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs potatoes (Yukon gold or russets) Best for their creamy texture.
  • 8 oz lardons or diced bacon Adds a rich, smoky flavor.
  • 1 wheel of reblochon cheese The star of the dish, creamy and mild.
  • 1 large onion For sweetness and depth.
  • 1 cup heavy cream For a luscious, creamy sauce.
  • to taste Salt and pepper For seasoning.
  • 2 cloves garlic (optional) Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and slice the potatoes into thin rounds, about 1/8 inch thick.
  3. In a large skillet, cook the lardons over medium heat until crispy, about 6-8 minutes. Remove them from the pan and leave the fat for the onions.
  4. Add the sliced onions to the same skillet and sauté until translucent, about 5 minutes. Stir in garlic for the last minute if using.
Assembly
  1. In a baking dish, layer half of the potato slices at the bottom, followed by half of the cooked bacon, half of the sautéed onions, and a sprinkle of salt and pepper. Repeat this layering process with the remaining ingredients.
  2. Pour the heavy cream over the top, allowing it to seep through the layers.
  3. Slice the reblochon in half horizontally and place it cut-side down on top of the dish.
Baking
  1. Bake for 30-35 minutes, until the cheese is bubbling and golden brown, and the potatoes are tender when poked with a fork.

Notes

For the best results, consider adding a splash of white wine between the layers. If you prefer a lighter version, you can use less cream and replace some potatoes with sautéed vegetables like zucchini or leeks.