Your New Favorite Holiday Side Dish... | Tartiflette (Recipe)

Squeeze half a lemon into a large bowl of cold water to acidulate it.

Peel the Yukon Gold potatoes (optional: leave the skin on for an earthier flavor).

Slice the potatoes into 1/4 inch pieces using a mandolin or knife, then place them in the lemon water to prevent discoloration.

Dice the yellow onions into a large dice.

Slice the bacon into lardons (1/4 inch by 1 inch strips).

Render the bacon lardons in a large pot over medium-low heat for 10-15 minutes until crispy and most fat is rendered.

Add the diced onions and a pinch of salt to the bacon, increase heat to medium, and sweat the onions until translucent without browning them.

Transfer the mixture to a larger pot if necessary, then add the sliced Yukon Gold potatoes, thyme, salt, and black pepper.

Pour in the dry white wine and cover the pot to steam the potatoes until fork tender (about 15-20 minutes).

Once the potatoes are fork tender, add the diced Camembert cheese to the mixture.

Grease a casserole dish with butter and transfer the potato mixture into the dish.

Spread 1/3 cup of crème fraîche (or heavy cream) over the top of the potato mixture.

Arrange the remaining Camembert cheese halves on top of the mixture as desired.

Bake in the oven at 350°F (176°C) for 35-45 minutes until the top is golden brown, bubbly, and crusty.

Equipment Needed

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