Tartiflette (French Potato, Bacon, and Cheese Casserole)

I used spiral sliced ham which i had an abundance of. I substituted Guiness stout since we have that on tap. I used ColbyJack & Parm it was on hand. The kids raved and my husband promised to make love to me later on. I declare a roaring success!

I made this for a French-themed potluck. It was very easy and delicious! I decided to peel and cut the poratoes before boiling which I thought was easier than trying to peel cooked potatoes. Also, I used brie to top. Otherwise, I follwed the recipe. Very good!

This is an excellent dish, the flavor profiles are so striking, and go together so well, that it almost overwhelms the taste buds!! For the onions, I suggest using Vidalia, if available. Also, for those having problems finding a cheese, Whole Foods carries Oma, from Von Trappe Farms. This wash rind cheese is soft, and paired excellent with this recipe. Plus the orange rind is quite striking!

I said it before & I'm gonna say it again...THIS MAN CANNOT screw up any recipe he's gotta hankering to make??????. This includes the 1s in his head too!?? My 1st endeavor in the world of French cooking & it KICKED SERIOUS BOOTIE!! I mean just shut my mouth & take away my charge cards!!?? WOW! Go get whatever you need to make this. WHY? Because you're gonna impress your honey, [this 1 MAY BE VERY IMPORTANT!!--YOUR IN.LAWS!!] your kids, the PTA, & the most important family member of all--YOUR DOG!?? TASTE IS off.the.chart.EXCELLENT; Super Easy TO MAKE, & LEFTOVERS ..ROCK!! Need I say more? ??ENJOY!!

WOW!! Amazing, seriously. The only substitutions I made were sour cream instead of creme fraiche and Brie instead of Reblchon cheese (which is impossible to find) I also left the skins on the potatoes. Make sure you drain some of the bacon fat, the rest I followed to a tee. Sooo good!

I made this twice, and it was really good both times. The second time I used sour cream instead of cream fresh

I used the best brie I could find, but brie alone is very easy to overpower with so much flavor. I might add gruyere or swiss with it next time. I also used sour cream instead of creme fraiche, and it kind of took over. I would substitute heavy cream or just some milk instead if you don't have fraiche. But overall, it turned out extremely well. My family was wary wit

Onion, bacon, and cheese ... oh my And Oh Yum. Super easy to make, Super tasting I subbed in brie and gouda and it was amazing

I did make changes because I didn't have the correct ingredients. I thought I could substitute, but don't!! The only substitution should be the cheese, since we can't get it here in the USA. The final result just gave me a hint of how good this dish could be if I used the correct ingredients.

This was incredible! Easy to make but you need to drain off a lot of the bacon fat. I placed the rind side down because it looked kind of unappetizing with the rind side showing.

This is a lovely recipe. Had a Christmas gathering and people loved it! I have to say The chef’s voice over is quite entertaining too... Since I live in Egypt, Rablechon is not available. So I used the grueyere and Brie mix. Fantastic!

I made this exactly as the recipe stated except I used a mixture of Brie and Gouda. This recipe is absolutely delicious and was fun to make!

This is a new Holiday tradition for us, we serve it on Christmas Eve an love it! Thank you Chef John!

I made this today for Thanksgiving. Delicious but oh way too much. Halved the recipe and instead of boiling and peeling the potatoes, I cooked the bacon in the oven first, then, with the bacon grease on the baking pan, I put sliced unpeeled potatoes on and in the oven to cook. Loved it but it is not an everyday dish. So rich! But good.

No changes made - loved it just as it was.

Great as a side dish. The potatoes are moist and the creaminess comes from the cheese and cream fraiche. Important to put cheese brine down so the cheese melts in the potatoes. When cooked, you can easily take the brine out of thr dish as the cheese has all melted into it :) yummm

Delicious!

SOOO GOOD Made it with a different kind of cheese. Just ask someone at the store

Awesome ! As a French guy coming from near the Alpes, this tartiflette recipe is very good. If you do not have a reblochon with you, feel free to use some Brie or Camembert. The taste with Brie is way less stronger so personally I add a little more wine . Skeptical about the quarter parts on top of the dish, you can for sure put thinner slices to just look at the over to keep the top from burning.

I've made this many times before finding Chef John's recipe. My cousin, who I gave the recipe to calls them"Evil Potatoes" lol, addictive! I have used small gold potatoes cut into chunks and not peeled, I tend to cook them in salted water and while they are cooking will cook the bacon lardons and onions together, once everything is cooked and drained I salt and pepper and then mix everything together and top with brie, baking for about 30 minutes at 350 degrees. You can find a nice Raclette cheese online from igourmet.com as well. I find you don't need to butter the baking dish due to the large amount of fat from the cheese and bacon, I will try adding the creme fraiche and wine next time.

Awesome and so delicious! I did not peel the potatoes and I used a Camembert double creme cheese. It turned out wonderfully perfect!!

Followed the recipe to the letter including the Reblochon cheese that makes thin, crispy wafers when baked to complement the tast of the maple smoked bacon, onions and potato. Would do it again.

I loved this recipe. It is great comfort food. It comes out really nice and creamy. It's not hard to make. It takes a little more time doing the potatoes this way, but they were so nice and soft. The bacon adds a nice salty meaty flavor to it. I went with a whole pound of bacon. I will definitely make it again.

I used gouda. My family thought this was so-so. If I were to make it again, I'd put both cheese and sauce on both layers. I feel like it needs something... maybe some mustard in the sauce?

looks like heaven and tastes like it

Disappointing. Sounded so good but sure didn't turn out. Potatoes under done. Cheese crusty and dry. Nothing creamy. Bland overall even with the bacon. I won't try it again.

This is a wonderful make a head dish that adds a new dimension to any special occasion dinner. The potato, onion cheese combination come together to add varying layers of flavors.

I gotta admit, words almost fail me. This is the most decadent, tasty, cheesy, amazing thing I have eaten since moving back here from Europe. I couldn't even wait for it to cool to try it - I burnt my tongue - and it was worth it! The cheese, the creme fraiche (don't cheat on these!!!), an entire package of bacon; it came out even better than I had hoped! I used 4 large yellow potatoes (not peeled; I like the flavour the skin imparts), a pound of Oka cheese (works nicely), 1 cup of Chef John's homemade creme fraiche, an entire package of bacon, and the two onions. It made a bit larger quantity than the recipe, so it went for 60 minutes - the top is a golden sight to behold! I'm done writing - I'm going to eat a plate of this before it cools! So good!