Classic Tartiflette
Tartiflette is a French dish that originated in the Savoie region of France. It’s a hearty and delicious potato dish made with Reblochon cheese*, bacon, and onions.
Here are two recipes for Tartiflette:
Classic Tartiflette
Ingredients:
2 lbs potatoes, peeled and sliced
1 onion, diced
6 oz bacon, chopped
8 oz Reblochon cheese, sliced
1/2 cup heavy cream
2 tbsp butter
Salt and pepper, (rosemary) to taste
Instructions:
Preheat oven to 375°F (190°C).
In a large pot of salted water, cook the potatoes until tender. Drain and set aside.
In a skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside.
In the same skillet, cook the onion until translucent.
Add the cooked potatoes and bacon to the skillet with the onions, and stir to combine.
Spread half of the potato mixture in the bottom of a baking dish.
Top with half of the sliced Reblochon cheese.
Repeat with the remaining potato mixture and cheese.
Pour the heavy cream over the top of the tartiflette.
Dot with butter.
Bake in the preheated oven for 30-40 minutes, until the cheese is melted and bubbly.
Vegetarian Tartiflette
Ingredients:
2 lbs potatoes, peeled and sliced
1 onion, diced
8 oz mushrooms, sliced
8 oz Camembert cheese, sliced
1/2 cup heavy cream
2 tbsp butter
Salt and pepper, to taste
Instructions:
Preheat oven to 375°F (190°C).
In a large pot of salted water, cook the potatoes until tender. Drain and set aside.
In a skillet over medium heat, cook the onion until translucent.
Add the mushrooms to the skillet with the onions, and cook until softened.
Add the cooked potatoes to the skillet with the onions and mushrooms, and stir to combine.
Spread half of the potato mixture in the bottom of a baking dish.
Top with half of the sliced Camembert cheese.
Repeat with the remaining potato mixture and cheese.
Pour the heavy cream over the top of the tartiflette.
Dot with butter.
Bake in the preheated oven for 30-40 minutes, until the cheese is melted and bubbly.
