Tartiflette

Tartiflette is an avalanche of melted cheese over just-cooked potatoes, slalomed with sautéed onions and studded with bacon.

Prep Time20

Cook Time40

Total Time1

Course: Side Dish

Cuisine: French

Keyword: tartiflette

Servings: people

1kg / 2 lbs waxy potatoes (4-5 medium) peeled and sliced thickly (such as Charlotte in the UK and red potatoes in the US)
150g / 5 oz bacon lardons
1-2 tbsp butter
1 large onion or 2 small ones, diced
2 cloves garlic
80ml / 1/3 cup dry white wine
170ml / 2/3 cup single / heavy cream or creme fraiche
500g / 18oz Reblochon cheese or 2 Camembert cheese wheels, split in half lengthwise

Peel the potatoes and slice them thickly. Parboil the potatoes in well salted water for 3 minutes after boiling, drain and steam dry.
While the potatoes are cooking, sauté the bacon lardons over medium heat until the fat renders, then add the sliced onions and continue cooking over low heat until the onions are tender and turn golden. You might need to add 1-2 tbsp of butter to the pan if they bacon wasn’t fatty enough. Towards the end of the sautéing time add the minced garlic and stir fry for 30 seconds, then deglaze the pan with the white wine and cook it down until it evaporates.
Remove the bacon and onions from a pan and arrange par-boiled potatoes slices in the same pan. Season the potatoes with a pinch of salt. Then top them with a later of the bacon and onions and drizzle the cream all over.
Split the cheese wheels in half lengthwise and arrange directly on top of the potatoes, bacon and onion cut side down.
Cook at 200C/400F for 20 minutes or until the cheese has melted into the potatoes.