How to Make Tartiflette (French Potato and Cheese Gratin)

reblochon cheese

🥗Healthier: light cream cheese

💰Cheaper: brie

Light cream cheese reduces calories while maintaining creaminess.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Cut 1.75 pounds of Yukon Gold potatoes into quarter inch half moons.

Steam the potatoes in a steamer basket for about 15 to 17 minutes until a paring knife meets a little resistance.

Remove the potatoes and let them cool for about 10 minutes.

Cook 6 slices of thick cut bacon cut into half inch pieces in a skillet over medium heat until chewy crispy, about 5 minutes.

Remove the bacon and leave about 2 tablespoons of bacon fat in the skillet.

Add 1 chopped onion and 0.5 teaspoon of salt to the bacon fat and cook for about 7 minutes until soft and slightly brown.

Add 2.5 teaspoons of fresh thyme and 2 cloves of minced garlic, cooking for about 2 minutes until aromatic.

Add 0.5 cup of dry white wine and reduce by half, about 2 minutes.

Remove from heat and stir in 0.5 cup of heavy cream, 0.75 teaspoon of salt, and 0.5 teaspoon of pepper.

Gently mix the potatoes with the cream mixture.

In an 8x8 baking dish sprayed with vegetable oil, layer half of the potato mixture, half of the bacon, and then the remaining potatoes and bacon.

Cut 4 ounces of Harbison cheese into 0.75 inch pieces and arrange on top of the casserole rind side up.

Bake in a 400 degree oven for about 20 minutes until bubbly and brown.

Let cool for 10 minutes before serving, optionally topping with creme fraiche.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens