Tartiflette
Published March 3, 2021
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces thick-cut bacon, diced
- 2medium yellow onions, diced (about 2½ cups)
- 2garlic cloves, finely grated or minced
- 1teaspoon finely chopped fresh thyme leaves
- Pinch of freshly grated nutmeg
- 2pounds Yukon gold or other waxy potatoes, peeled and cut into 1-inch cubes (about 5½ cups)
- ¾cup dry white wine
- Kosher salt and black pepper
- 8 to 10ounces soft cow’s milk cheese with a bloomy rind, such as Reblochon, Camembert or Brie
- ½cup crème fraîche
Nutritional analysis per serving (6 servings)
515 calories; 32 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 19 grams protein; 778 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Add bacon to a cold (10- to 12-inch) skillet and place the pan over medium heat. Let bacon cook until some of the fat renders and the edges turn golden, about 7 to 10 minutes. (You’re not looking to crisp the bacon.)
- Step 2
Add onions to the pan and raise the heat to medium-high. Cook, stirring occasionally, until golden and soft, about 10 minutes longer. Stir in garlic, thyme and nutmeg, and cook for another minute until fragrant.
- Step 3
Add potatoes, wine, ½ teaspoon salt and ½ teaspoon pepper, and toss until well combined. Cover the pan and cook, stirring every once in a while so nothing sticks, until potatoes are just tender and the liquid has mostly evaporated, 20 to 25 minutes. If the pan dries out while the potatoes are cooking, add a splash or two of water.
- Step 4
Leaving the rind on, cut the cheese into slices or wedges. Stir crème fraîche into the potatoes, then nestle the cheese in evenly. Transfer the skillet to the oven and bake, uncovered, until the cheese melts and the potatoes are very tender, 25 to 35 minutes. Serve hot or warm.
Private Notes
Comments
Bonjour America! Fun to see a French Alpine recipe this morning on my Monday Briefing ^^ If you want a "tartiflette", you have to use Reblochon and just Reblochon. But I guess if you use another kind of cheese, it can be great (but it will be no tartiflette). I highly recommand that you taste it once in your life. And if you can't find any Reblochon anymore in the USA, come and pay us a visit ;) Take care,
Hey! The 60s were over 50 years ago! Long enough to make a tradition in my book!
An alternate semi-soft cheese is Danish Havarti, always available at the deli case of Safeway stores. I prefer Danish Havarti over the "cheeze" made in Wisconsin as it doesn't upset my stomach (maybe due to my being allergic to the "A" milk protein?). I know there's no rind on this cheese but the nuttiness makes up for the funk. I wish I could find Alsatian Munster where I live, a rare treat that worked well in the tartiflette I had in southern France.
I used a combination of brie, fontina, and emmental cheeses. It’s not quite reblochon, but it was delicious! I also sliced my potatoes about a 1/4” thick and liked that texture a lot!
I enjoyed Tartiflette TWICE during my week biking in the Savoie region last September. It was great. Savoie is the best cheese region of the France. I was hoping to buy some Reblachon here in the Canada but that might not be possible for the same reasons as in the States although Canada did just pass a Free Trade deal with Europe. Given the it is a softish cheese and a round cheese would brie be close in flavour?
We have reblochon in Canada so I'm thinking this might be a nice NYE dish. I don't love soft bacon - does anyone have insight into the final texture of the bacon? If I crisped it, would it really change the recipe?
@Lara - I don’t know if you tried it for NYE in the end, but should you be still interested, even if you crisp it up, because it’ll cook in the fat and cream and cheese, the crisped up bacon will necessarily soften during cooking. So crisping it up would be a bit of a waste of time—believe me, I tried that! Unless you maybe only used the lardons / bacon on the very top, that way they’d be nice and crispy. But it would be a shame to not have the taste of the bacon running through the onions and the potatoes, so maybe you could put more on top, to make sure at least some of your bacon is crispy, and still use most of it with the onions and potatoes?