Perfect Tartiflette Recipe: Cheesy Potatoes Redefined
Tartiflette is a traditional French dish hailing from the Savoy region, known for its indulgent combination of potatoes, cheese, bacon, and onions. The original cheese is Reblochon, however since it is made with raw cow’s milk it is not available in the US. So we are preparing with Brie Cheese. Enjoy the creamy, savory layers of potatoes, all enhanced by a kiss of garlic and a golden, bubbly finish in the oven.
Recipe Video
Recipe Ingredients
- 2 pounds Yukon Gold Potatoes
- 1 ½ tablespoons Extra Virgin Olive Oil
- ½ pound Bacon sliced
- 1 large Onion sliced thin (pole to pole)
- ¾ cup White Wine (replace with chicken stock if you do not drink wine)
- ¾ cup Sour Cream
- 8 ounces Brie Cheese
- 1 clove Garlic
- 2 tablespoons Butter
- Salt and Pepper to taste
Recipe Instructions
Start by Preheating Oven to 375°F (190°C)
- Peel and slice the potatoes. Place the potatoes in a pot of cold water, bring to a boil, and parboil until just tender. Drain the potatoes and set them aside.
- In a fry pan at medium heat, add olive oil when hot add bacon and cook for a few minutes until the fat has melted. Add onion and sauté until caramelized. Once the onions are caramelized, deglaze the skillet with wine and let it reduce. Add sour cream to the reduced wine mixture and season with salt and pepper.
- Rub a clove of garlic around a pie dish, then spread a thin layer of butter. Layer the bottom of the dish with half of the parboiled potatoes, top with half of bacon-onion mixture, top with the other half of the potato’s slices and the remaining onion mixture.
- Top with the Brie cheese sliced like the Chef did in the video and bake in the preheated oven for 25-45 minutes, or until the cheese is melted and bubbly.
- Allow the dish to cool slightly before serving. Enjoy with a fresh green salad for a complete meal.
