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Tartifilette
If you’re looking for rib-sticking food and cold-weather comfort, you need look no further than the Alps, where the locals have perfected the art of meals showcasing potatoes, cured meat, and cheese. Tartiflette, a sort of potato casserole that originated in the Savoy region of France, is one of the finest examples and a wonderful thing to make when it’s snowing sideways. Tartiflette is traditionally made with Reblochon, a washed-rind cow’s milk cheese with an assertive flavor and distinct creaminess. If you can find it, by all means use it for this recipe. If not, you can substitute another mountain cheese that melts well, such as fontina or Gruyère. And if you want a vegetarian version, simply omit the bacon; it won’t be traditional, but it’ll still taste great. Because this is rich, I like to serve it with a big green salad with a zippy, acidic vinaigrette.
Ingredients
- 2½ pounds unpeeled baby new potatoes
- 1 tablespoon extra-virgin olive oil
- 8 ounces bacon, roughly chopped
- 2 large white onions, thinly sliced
- 1 tablespoon fresh thyme, chopped
- Sea salt
- 2 garlic cloves, minced
- ¾ cup dry white wine
- 1 tablespoon unsalted butter
- 1/3 cup heavy (35%) cream
- Freshly ground black pepper
- 1 pound Reblochon cheese, sliced into thin strips (or substitute with fontina, Gruyère, or even Brie)
Directions
Preheat the oven to 400°F. Place the potatoes in a large saucepan and add water to cover by a few inches. Generously salt the water and bring to a boil over medium-high heat. Cook until the potatoes are just fork-tender, about 10 to 15 minutes. Drain and let cool. Heat the olive oil in a large skillet over medium heat until the oil is
shimmering. Carefully add the bacon and cook until it is just starting to become golden, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside. Add the onions and thyme to the skillet. Season with a pinch of salt and cook, stirring, until the onions are softened and translucent, about 6 to 8 minutes. Add the garlic and cook for 30 seconds. Pour in the white wine and cook for an additional 2 minutes. Add the butter to the skillet and let it melt into the oniony wine mixture. Remove from the heat. Spread the potatoes in a 14 x 10-inch (4-quart) baking or casserole dish. Spoon in the onion mixture, bacon, and cream, and season with salt and pepper. Stir to mix, making sure that your potatoes are completely coated in oniony, bacony, creamy deliciousness. Top with the Reblochon cheese, and bake until the cheese is melted, golden, bubbly, and caramelized at the edges, 30 to 35 minutes.
Excerpted from Cook With Confidence by Dennis Prescott. Copyright © 2024 Dennis Prescott. Photographs by Dennis Prescott. Published by Penguin an imprint of Penguin Canada®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
