| Portions | Prep Time | Cook Time |
|---|---|---|
| 6-8 + leftovers | 10 minutes | 40 minutes |
Ingredients
- 3 lb Yukon Gold potatoes, skin left on, sliced into ⅓-inch disks
- 10½ oz (300 g) bacon, cubed
- 2 Tbsp salted butter
- 1 yellow onion, thinly sliced
- 1 clove garlic, minced
- ½ cup dry white wine
- Kosher salt
- Freshly ground black pepper
- ½ cup heavy cream
- 1 lb (450 g) Reblochon cheese, cut into small wedges
Directions
- Preheat the oven to 400°F and bring a large pot of salted water to a boil over high heat.
- Parboil the potatoes for 6-7 minutes, until they’re almost cooked but not quite. You want them holding their shape. Drain the potatoes and set them aside to cool.
- Heat a large skillet over medium heat and fry the bacon cubes until almost crispy, 3-4 minutes.
- Discard half of the bacon fat, then add the butter, onions, and garlic to the bacon. Cook for 3-4 minutes, or until the onions are golden brown.
- Deglaze the skillet with the white wine and continue to cook until most of the liquid has evaporated, then set the pan aside.
- In a 9 × 13-inch ovenproof baking dish, arrange the sliced potatoes in an even layer. Top with some of the bacon mixture and season with a pinch each of salt and pepper. Continue to arrange the layers, as you would with a lasagna, seasoning each layer as you go.
- Once you’ve used up all the ingredients, pour the cream overtop, then place the wedges of Reblochon on top of the tartiflette.
- Bake in the oven for 25 minutes, or until the potatoes are cooked through. Let rest for about 5 minutes before serving.
Note: Reblochon can be tough to find sometimes. If you’re having trouble, you can use Chaumes, Coulommiers, or Brie de Meaux instead. They’re all French cheeses with comparable flavor profiles to Reblochon.