Imagine coming down the slopes, cold mountain air blowing in your face and this warm potato-bacon-cheese dish is waiting for you, steaming hot. Irresistible! As mentioned Reblochon is traditionally the cheese that is used to cover the Tartiflette before it goes into the oven. Unfortunately, this raw milk stinky cheese is not available in the US, due to FDA regulations on import of raw milk cheeses. I wanted to use a French Raclette, but could not find it, so I used Brie instead, as I wanted to keep it French.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Potatoes
- Bacon
- Onion
- White wine
- Creme fraiche
- Brie cheese
How to Make Tartiflette
- Step 1 – In a large pot of salted water over high heat, add the potatoes. You can cook the potatoes peeled or with skin and peel them once they are cooked. Cook until fork tender, about 10-12 minutes. Strain and set aside to cool a little.
Step 2 – Cook the bacon in a skillet over low-medium heat for about 10 minutes to render all the fat. Transfer bacon and most of the fat into a bowl and add the onion into the skillet. Cook over medium high heat until caramelized (5-10 minutes). Add bacon back in, as well as the white wine and cook for another 5 minutes, stirring occasionally, until the wine is reduced.
Step 3 – Transfer bacon-onion-wine mixture to a bowl and add the potatoes.
Step 4 – Add the creme fraiche, some black pepper and mix.
Step 5 – Transfer potato mixture into a cast-iron skillet and cover with thick slices of Brie cheese.
Place the skillet into a preheated oven of 425 degrees F and cook for 20-25 minutes.
- Serve the Tartiflette piping hot with e.g. a simple green salad.
Another Potato Dish to Try
Tartiflette
Pin Recipe FacebookIngredients
- 12 ounces potatoes
- 6 ounces bacon, cut in strips (batons) or dice
- 3.5 ounces onion, thinly sliced
- 1/4 cup white wine
- 1/4 cup creme fraiche
- black pepper
- 8 ounces Brie cheese
Instructions
- To a large pot of salted water over high heat add the potatoes. Cook until fork tender, about 10-12 minutes. Strain and set aside to cool. (NOTE 1)
- At the same time, cook the bacon in a skillet over low-medium eat for about 10 minutes to render all the fat.
- Transfer bacon and most of the fat into a bowl and add the onion to the same skillet. Cook over medium-high heat until caramelized (5-10 minutes).
- Add bacon back in, as well as the white win and cook for another 5 minutes, stirring occasionally, until the wine is mostly reduced.
- Transfer bacon-onion-wine mixture to a bowl and add the potatoes.
- Add the creme fraiche, some black pepper and mix.
- Transfer potato mixture into a cast-iron skillet and over with thick slices of Brie cheese.
- Place the skillet into a preheated oven of 425 degrees F and cook for 20-25 minutes or until golden brown.
- Serve the Tartiflette piping hot.
Notes
- You can cook the potatoes peeled or unpeeled and peel them once they are cooled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.