Servings: 6-8
Rating: N/A
Ingredients
- 1 3/4 lbs Yukon gold potatoes
- 8 oz of Reblochon cheese (see note for options), sliced
- 6 slices of bacon, diced
- 1/2 white onion, diced
- 1 1/4 tsp salt
- 1 Tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2/3 cup heavy whipping cream
- 1/4 tsp black pepper
- 1 1/2 Tbsp creme fraiche
Method
Preheat oven to 350°F. Place potatoes in a medium pot over medium heat, cover with water, and bring to a boil. Cook for about 20 minutes, or until potatoes are easily pierced with a knife. Remove from heat, drain, and let sit until they are cool enough to handle. Cut potatoes into small pieces and set aside.
Cook bacon in a sauté pan over medium heat until browned. Drain, leaving 1 tablespoon of fat in skillet and add onion. Cook over moderately high heat until golden brown, about 5 minutes. Add minced garlic and sauté for 1 minute. Add bacon and wine to pan and cook for another 5 minutes, stirring occasionally. Add potatoes and thyme and season with salt and pepper.
Remove potato mixture from heat and spoon half into ovenproof dish. Place half of the cheese slices on top of potato mixture. Spoon remaining potato mixture on top of cheese, then top with remaining cheese. Bake tartiflette until golden brown and bubbling, about 20 minutes. Serve hot.
Note
If you can’t find Reblochon, look for another soft, washed-rind cow’s milk cheese such as Taleggio, Camembert, and Delice de Jura.