Tartiflette

Tartiflette is a potato, onion, and bacon dish traditionally made with Reblochon cheese from the Savoie region in France. Due to FDA regulations, Reblochon isn’t allowed to be imported into the US because it’s unpasteurized and is generally aged less than 60 days. Aged camembert, brie, taleggio, or raclette are good alternatives to Reblochon.

Tartiflette
serves 4+

shopping list —

• Caramelized onion & bacon butter

• 2.5# russet potatoes, sliced about ¼” thick

• 1# bacon, sliced ¼” thick

• 1.5# onions, sliced thinly

• 2 garlic cloves, minced

• 1-2 wheels of soft rind cheese, sliced

• 1 cup white wine

• ½ cup cream

• thyme

equipment —

• Cast iron pan

steps —

1. Preheat oven to 400ºF. Butter a cast iron pan.

2. Add the sliced potatoes to a large pot with a few sprigs of thyme and cover with water. Season generously with salt. Bring up the potatoes to a boil, then to a simmer, and cook until just barely tender but still firm. Drain. Discard the thyme.

3. Meanwhile, fry the bacon in a pan until crisp. Remove the bacon.

4. Add the onions to the bacon fat over medium high heat until the onions begin to sweat down. Add the garlic and sweat for a few minutes. Deglaze with white wine and allow to cook down.

5. In the buttered cast iron pan, cover the bottom with a layer of the cooked sliced potatoes. Season with salt and pepper. Spread a layer of the onions over top, followed by bacon, thyme, sliced cheese, a splash of cream then add some of the diced cubes of caramelized onion & bacon butter. Repeat the layers. Pour the rest of the cream over the top, then add the final layer of cheese. 

6. Cover with foil and bake for 30 minutes. Uncover and bake until the cheese is melted and golden brown.