Tartiflette (French Potato, Bacon, and Cheese Casserole)

Ingredients

• 1 tablespoon butter
• 3 pounds whole russet potatoes
• 12 ounces thick cut bacon, cut into 1/2-inch pieces
• 2 large onions, thinly sliced
• 1 teaspoon salt, or to taste
• teaspoon freshly ground black pepper, or to taste
• 1 pinch cayenne pepper, or to taste
• cup dry white wine
• cup crme frache
• 1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese

Directions

Step 1: Boil unpeeled potatoes in salted water over high heat. Once boiling, reduce the heat and simmer until the potatoes are easily pierced with a knife but still firm, about 15 to 25 minutes, depending on size. Once done, remove from water and let cool.

Step 2: Preheat your oven to 375F (190C). In a skillet, cook the bacon over medium to medium-high heat until it is cooked through but not completely crisp, around 5 to 7 minutes. Push the bacon to one side of the skillet and use a paper towel to blot excess fat.

Step 3: Add the thinly sliced onions to the skillet. Season with kosher salt, freshly ground black pepper, and cayenne. Cook, stirring occasionally, until the onions are soft, sweet, and golden, about 6 minutes.

Step 4: Pour in the white wine and cook for 2 minutes, allowing the wine to deglaze the pan. Remove the skillet from the heat and set aside.

Step 5: Slice the Reblochon cheese into two semi-circles. Then, cut each semi-circle in half, forming 4 wedges, each with a rind side and a creamy cheese side.

Step 6: Once the potatoes are cool enough to handle, peel off the skin and slice them into thick slices, about 1/3 inch thick.

Step 7: In a 2-quart shallow baking dish, arrange a little more than half of the potato slices on the bottom, overlapping them slightly. Season with a pinch of salt. Spread the bacon, onion, and wine mixture evenly over the potatoes.

Step 8: Arrange the remaining potato slices on top, again overlapping as needed. Spread crme frache evenly over the potatoes.

Step 9: Place the cheese wedges on top of the potatoes, rind side up. Transfer the baking dish to a baking sheet and place it in the center of the preheated oven.

Step 10: Bake for 45 to 50 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork. Let the gratin cool slightly before serving.

Recipe Tip

Reblochon cheese, made from raw milk, cannot be imported from France, but you can substitute with Dancing Fern, Delice du Jura, or a combination of Gruyre and Brie for a similar effect.

Nutrition Facts (per serving)

• Calories: 498
• Fat: 30g (38% DV)
• Saturated Fat: 17g (85% DV)
• Cholesterol: 91mg (30% DV)
• Sodium: 1120mg (49% DV)
• Total Carbohydrate: 36g (13% DV)
• Dietary Fiber: 3g (10% DV)
• Total Sugars: 4g
• Protein: 21g (43% DV)
• Vitamin C: 13mg (14% DV)
• Calcium: 255mg (20% DV)
• Iron: 2mg (11% DV)
• Potassium: 963mg (20% DV)