French Tartiflette | Food & Wine Recipes

Preheat the oven to 375°F (190°C).

Peel and slice the russet potatoes into thin rounds.

Boil the sliced potatoes in salted water until just tender, about 10 minutes.

Drain the potatoes and set aside.

In a skillet, sauté the lardons and pancetta over medium heat until crispy, about 5-7 minutes.

Add sliced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.

Pour in the white wine and simmer until reduced by half, about 3 minutes.

Layer half of the potatoes in a greased baking dish.

Spread half of the bacon and onion mixture over the potatoes.

Pour half of the heavy cream over the layer.

Add half of the Fromager d’Affinois cheese, cut into slices.

Repeat the layering with the remaining potatoes, bacon mixture, cream, and cheese.

Sprinkle with black pepper and fresh thyme.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbling and golden.

Let the tartiflette rest for 5 minutes before serving.

Equipment Needed

Dietary

Allergens