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A step-by-step recipe for tartiflette, a cozy casserole made with potatoes, Reblochon cheese, bacon, and onions originating out of Savoy in the Alps.
Serves8Prep30 minutesCook55 minutes to 1 hour 5 minutesreviews
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Tartiflette is a cozy casserole with origins in Savoy in the Alps. Similar to au gratin potatoes, it consists of layers of sliced potatoes bathed in cream — but the thing that makes tartiflette special is its topping. Right before baking, wedges of soft-rind cheese are placed on top so they melt in the oven, creating a blanket of cheese over the entire casserole. It’s pure decadence, combining potatoes and cheese in the most luscious way possible.
This step-by-step recipe will guide you through making a cheesy, ultra-savory tartiflette. It includes a creamy onion sauce, crispy bacon bits, tender potatoes, and melty cheese. Serve it as a decadent side dish or as the main meal — after all, you really can’t go wrong with a comforting potato and cheese casserole.
The Best Potatoes for Tartiflette
Many recipes for tartiflette call for Charlotte potatoes, which are long, waxy potatoes with a light yellow skin. They’re popular throughout Europe, but not as common in the States, which is why our recipe uses Yukon Gold potatoes in their place. They have a similar texture to Charlotte potatoes (they don’t fall apart during cooking), and their flesh is rich and buttery, lending the tartiflette an impossibly luscious texture that practically melts in your mouth. If you can’t find Yukon Gold potatoes, any small, waxy potato will work well.
Read more: Sixteen Kinds of Potatoes
Substitutes for Reblochon Cheese
Tartiflette is traditionally made with Reblochon cheese, a type of semi-soft, washed-rind cow’s milk cheese made in the Alpine-region of Savoy. It has a milky, off-white color and a nutty, fruity flavor, as well as an edible rind.
While you can find Reblochon in specialty cheese stores or well-stocked grocery stores, you can also use Camembert or Brie in its place. Both of these cheeses will work similarly to Reblochon, resulting in that beautiful melty top that makes for a dramatic presentation.
Read more: What’s the Difference Between Brie and Camembert?
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Layering Tartiflette
To ensure each and every bite is packed with onions, potatoes, bacon, and cheese, layering the ingredients is essential. You’ll begin by arranging half of the potato slices in an even layer in the baking dish, followed by half the bacon, half the cream mixture, and half the onions. Repeat with the remaining potatoes, cream sauce, and onions, then sprinkle with the Gruyère cheese, place the cheese wedges on top, and finish with the remaining bacon.
Although larger wedges of cheese make for a dramatic presentation, smaller wedges melt more readily and are far easier to eat. And remember that the most delicious part of tartiflette is the golden top, so be sure to bake it until it’s bubbling and has developed a crispy crust.
Credit: Photo: Joe Lingeman; Food Styling; Cyd McDowell
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Here's how to make tartiflette.
How To Make Tartiflette (French Potato, Bacon, and Cheese Casserole)
A step-by-step recipe for tartiflette, a cozy casserole made with potatoes, Reblochon cheese, bacon, and onions originating out of Savoy in the Alps.
Prep time 30 minutes
Cook time 55 minutes to 1 hour 5 minutes
Serves 8
Nutritional Info
Ingredients
- 2 1/2 pounds
Yukon Gold potatoes
- 1 tablespoon
plus 1 teaspoon kosher salt, divided
- 2 ounces
Gruyère cheese, grated (about 1/2 cup)
- 3 cloves
garlic
- 1
medium yellow onion
- 1 tablespoon
fresh thyme leaves
- 6 slices
thick-cut bacon (about 7 ounces)
- 1 (8-ounce) wheel
semi-soft, soft-rind cheese such as Reblochon, Brie, or Camembert
- 1/2 teaspoon
freshly ground black pepper
- 1/2 cup
dry white wine
- 1 1/2 cups
heavy cream
Equipment
Vegetable peeler
Knife and cutting board
Mandoline slicer (optional)
Measuring cups and spoons
Large pot
Colander
Wooden spoon
Box grater
9x13-inch or 4-quart baking dish
Instructions
Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 375°F.
Slice and boil the potatoes. Peel 2 1/2 pounds Yukon gold potatoes and cut into 1/4-inch thick slices with a mandoline or knife. Place the potatoes and 1 tablespoon of the kosher salt in a large pot and add enough cold water to cover them by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and simmer just until the potatoes are barely tender, 4 to 5 minutes. (The potatoes will continue cooking in the oven. Do not overcook.)
Drain the potatoes. Drain the potatoes and let cool while you make the filling. Dry the pot with a paper towel, but no need to wash.
Prep the filling ingredients. As the potatoes are cooling, finely grate 2 ounces Gruyère cheese (about 1/2 cup). Mince 3 garlic cloves, dice 1 medium yellow onion (about 1 1/2 cups), and finely chop until you have 1 tablespoon fresh thyme leaves. Cut 6 slices thick-cut bacon crosswise into 1/2-inch pieces. Cut 1 wheel semi-soft cheese into 12 wedges.
Cook the bacon. Add the bacon to the empty pot and cook over medium heat, stirring occasionally, until the bacon is browned and crisp, 10 to 15 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour the bacon fat into a small heat-proof bowl, then measure out 2 tablespoons and return it to the pot.
Cook the onions and garlic. Add the onion and garlic to the pot and cook over medium heat, stirring frequently, until softened and very fragrant, 3 to 5 minutes. Add the thyme, remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until fragrant, 2 to 3 minutes.
Deglaze with white wine and add the cream. Add 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and cook until reduced by half, 2 to 4 minutes. Add 1 1/2 cups heavy cream and bring to a simmer. Let simmer for 2 minutes, then remove from the heat.
Assemble the first layers. Arrange half of the potato slices in an even layer in a 9x13-inch or other 4-quart baking dish. Sprinkle half of the bacon evenly over the top. Pour half of the cream mixture over the bacon and spread the onions out into an even layer.
Finish assembling the tartiflette. Arrange the remaining potato slices over the onions. Pour the remaining cream mixture the potatoes and spread the onions out into an even layer. Sprinkle with the Gruyère cheese, place the cheese wedges on top, and sprinkle with the remaining bacon.
Bake the tartiflette. Bake until the cheese is browned and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
Filed in:
Casserole
Cheese
dairy
dinner
french
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