By Mary Berg
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Potatoes, bacon cheese and cream—you can't miss! Mary Berg shares an easy, French comfort food recipe that you can make in one pan for dinner tonight. 

Watch the video clip above to see Mary make this dish, as well as get a glimpse of her brand new kitchen!




  • 4–5 medium yellow flesh potatoes, peeled or unpeeled
  • Kosher salt and black pepper for seasoning

Bacon and Shallot Mixture

  • 8 oz slab bacon or thick-cut bacon, diced
  • 2 tsp butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup dry white wine
  • 10-12oz Reblochon, Taleggio, or Camembert cheese, sliced
  • 1/8 tsp freshly grated nutmeg, divided
  • 1/3 cup whipping (35%) cream


For the Potatoes

  1. Preheat your oven to 400°F and set a large pot of cold water on the stove.Add the potatoes to the pot, season the water with salt, and cover with a lid. Bring the potatoes to a boil over high heat and cook until tender, 15 to 20 minutes.
  2. Drain the potatoes and allow them to cool slightly before slicing about 1/4-inch thick.

For the Bacon and Shallot Mixture 

  1. Meanwhile, place an 8" cast iron skillet or oven proof frying pan on the stove and add the bacon. Turn the heat on to medium and cook until the bacon starts to sizzle.
  2. Add the butter and shallots and season with salt and pepper. Cook the bacon and shallots until the shallots are golden brown, four to five minutes.
  3. Add the garlic, cook for one minute just to soften, then carefully deglaze the pan with the wine.
  4. Allow the wine to bubble away until almost all of the liquid has evaporated, four to five minutes.
  5. Using a slotted spoon, remove the bacon and shallots from the pan and set aside.

Time to Layer

  1. Layer in half of the potatoes followed by half of the bacon and shallot mixture.
  2. Lay half of the cheese on top, sprinkle on half of the nutmeg, and repeat the layers to use up the remaining ingredients.
  3. Carefully pour the cream over the whole lot and transfer the pan to the oven.Bake the tartiflette until everything is bubbling and golden brown, 10 to 15 minutes.

To Serve 

  1. Allow the tartiflette to cool slightly for five to ten minutes before serving. Enjoy!

Excerpted from Well Seasoned by Mary Berg.  Copyright © 2021 Mary Berg.  Published by Appetite by Random House, a division of Penguin Random House Canada Limited.  Reproduced by arrangement with the Publisher.  All rights reserved.

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