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My review
Tartiflette (French Potato, Bacon, and Cheese Casserole)
56k
Chef John
"This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese."
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Ingredients
1 h 25 m servings 498Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
- Preheat oven to 375 degrees F (190 degrees C).
- Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
- Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
- When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
- Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.
Footnotes
- Cook's Note:
- Because it's made from raw milk, Reblochon cheese cannot be imported from France. But you could substitute Dancing Fern, Delice du Jura, or half gruyere and half brie.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 1518 Ratings
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Most helpful positive review
1/1/2017
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. Als...
Most helpful critical review
6/23/2018
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?
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1/1/2017
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. Als...
6/19/2017
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,...
2/18/2017
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...
7/11/2018
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...
10/28/2017
I made this twice, and it was really good both times. The second time I used sour cream instead of cream fresh
4/1/2016
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.
8/27/2018
Delicious and straight forward to make. I will boil the potatoes for another 5 min next time around. We used Gruyere and Brie and it was awesome!
6/23/2018
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?