Tartiflette (French Potato, Bacon, and Cheese Casserole)

Tartiflette (French Potato, Bacon, and Cheese Casserole)

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 498 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1120 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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.
  4. 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.
  5. When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
  6. 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.

Reviews

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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.

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