France Tartiflette (Cheesy Potato Casserole)
Tartiflette is a traditional potato dish that originated in the Savoy region of the French Alps, conjuring images of indulging in this decadent treat fresh off a long day of tilling the land or exploring mountain slopes. Tartiflette—with a name that translates to “potato” in the regional Arpitan dialect—is made from small, waxy potatoes, bacon lardoons, onions, and Reblochon cheese. The latter is a soft cheese made from raw cow’s milk, such an essential component of the tartiflette that it has been said that cheesemakers created the dish specifically to increase Reblochon sales. Recipe Servings: Serves 4
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 1/4 lbs (1 kg) charlotte potatoes, peeled
- 8 oz (250 g) bacon lardoons
- 2 shallots
- 1 garlic clove
- 3 1/2 oz (100 ml) white wine
- 7 oz (200 ml) heavy whipping cream
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 lb (450 g) reblochon cheese, sliced
Directions
- Bring salted water to a boil in a large saucepan. Cook the potatoes for 5–10 minutes until they are tender.
- Drain the water and allow the potatoes to cool.
- In a hot frying pan, sauté the bacon, shallots, and garlic for 4–5 minutes or until they take on a golden brown color. Scrape the bottom of the pan and cook the drippings with the white wine until the liquid evaporates.
- Preheat the oven to 400° F (200° C).
- Thinly slice the cooled potatoes and place them in an ovenproof baking dish.
- Spread the bacon mixture over the potatoes and pour the heavy whipping cream into the baking dish. Season the tartiflette with salt and black pepper and layer the top with slices of Reblochon cheese.
- Place the dish in the oven for 10–15 minutes or until the cheese bubbles into a rich golden brown. Serve hot.
Copyright © 1993—2024 World Trade Press. All rights reserved.