Tartiflette Recipe
This easy Tartiflette is an over-the-top potato side dish that's so hearty and filling it can be enjoyed as a main course, just like in France! you can freeze Tartiflette for up to 3 months. To reheat from frozen, defrost in the refrigerator overnight and then bake as directed.
Ingredients
- 3.5 lbs 1580g Yukon Gold potatoes, peeled
- 7 slices thick Center-cut bacon sliced into 1-inch strips
- 1 ½ cups 350 ml Gruyere cheese, shredded
- 2 cups 300g Yellow onion, sliced into half moons
- ¾ cup 180ml Heavy cream
- ½ cup 120ml Whole milk
- 2 Garlic cloves minced
- ½ cup 120ml Dry white wine
- 1 ½ tsp 7.5ml fresh Thyme, chopped (separated)
- 1 ½ tsp 7.5ml Salt
- 1-8 oz 230g wheel of Camembert
Instructions
- Boil Potatoes: Boil the potatoes until fork-tender. Allow them to cool.
- Cook Bacon: Meanwhile, heat a large non-stick skillet on medium-high. Cook the bacon until crispy. Remove with a slotted spoon and transfer to a plate lined with a paper towel to drain.
- Sauté Onions: Remove all but 1 tbsp (15ml) of bacon fat from the pan and sauté the onions in the fat until soft and caramelized. Season to taste with salt and pepper. Add 1 tsp of thyme. Set aside to cool.
- Prepare Cream Mixture: In a medium-sized bowl, combine the cream, milk, garlic, wine, and salt. Set aside.
- Slice Potatoes: Slice the potatoes into ¼ inch (6mm) slices and set aside.
- Assemble Tartiflette: Grease a 13 x 9 (32cm x 23cm) oval gratin pan. Line the pan with a single layer of potato slices. Sprinkle 1/3 cup (80ml) of cooked bacon over the potatoes, 1/3 cup (80 ml) of the Gruyere cheese, 1/3 cup (80 ml) of onions, and 1/3 cup (80 ml) of the milk/cream mixture. Repeat this process to create 3 layers.
- Add Cheese: Slice the wheel of Camembert horizontally to create a top and bottom, then cut the wheel into quarters. You will have 8 triangles of cheese. Place the cheese triangles all over the top of the casserole. Sprinkle with the remaining ½ tsp of fresh thyme.
- Bake: Bake at 400°F (200°C) for 35-40 minutes until the cheese has melted and the topping is golden brown.
Notes
- Don’t Overcook Potatoes: Boil the potatoes until just fork-tender. Overcooking can make them mushy and hard to slice.
- Layer Evenly: Make sure each layer is evenly distributed with potatoes, bacon, cheese, onions, and cream mixture for consistent flavor throughout the dish.
- Use Quality Cheese: For the best flavor, use high-quality Gruyere and Camembert cheese. These cheeses melt well and add a rich, creamy texture to the dish.