This classic French dish is made with sliced potatoes, bacon, and a creamy cheese sauce. It is a hearty and flavorful side dish that is perfect for a cold winter's night.
Prep 15 min · Cook 45 min · Serves 4-6
Ingredients
Potatoes1.5–2 lb · 700–900 g(such as Russet or Yukon Gold, thinly sliced)
Bacon6 slices(diced)
Onion1 small(finely chopped)
Garlic2 cloves(minced)
White wine½ cup · 120 ml
Heavy cream1 cup · 240 ml
Grated cheese1 cup · 100 g(such as Gruyère or Comté)
Salt1 tsp
Pepper½ tsp
Instructions
Preheat your oven to 350°F (180°C).
In a large skillet, cook the diced bacon over medium heat until it is crispy and golden brown. Remove the bacon from the skillet and set it aside.
In the same skillet, add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
Add the white wine to the skillet and bring it to a boil. Reduce the heat to a simmer and let the wine reduce by half.
Add the heavy cream and grated cheese to the skillet and stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
In a large mixing bowl, combine the sliced potatoes, cooked bacon, and cheese sauce. Toss to coat the potatoes evenly.
Transfer the potato mixture to a greased baking dish.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and continue baking for an additional 15–20 minutes, or until the potatoes are tender and the top is golden brown.
Serve hot, garnished with additional grated cheese or fresh herbs if desired.
The first time this came out of the oven, the whole kitchen went quiet except
for the sound of a spoon breaking through the golden crust. Some dishes are made
for cold nights and full tables, and this is one of them.
The Chef's Touch This gratin is a delicious accompaniment to roasted chicken or pork. For a twist on the traditional recipe, try a different cheese in the sauce, such as Emmental or Jarlsberg. If you like a little spice, add a pinch of cayenne pepper or paprika to the sauce for a bit of heat. For a vegetarian version, omit the bacon and use vegetable broth or white wine, and add vegetables such as steamed broccoli or sautéed mushrooms for extra flavor and nutrition. Tartiflette is best served hot and fresh out of the oven, but leftovers keep in the refrigerator for up to 3 days and reheat well in the oven or microwave. Any leftover tartiflette makes a wonderful topping for a frittata or omelette the next day, and is also delicious over a bed of greens or mixed into a quiche.
