“Tartiflette” Potato Bake
Tartiflette is an amazing potato bake with bacon, onions and a french cheese called Reblochon. It brings potato bakes to a whole new level and is perfect for the cold we are having lately.
If you can not find Reblochon, you can try replacing it with a mix of Brie, Gruyere and Tomme. For the potatoes, use firmer ones so they do not fall appart after boiling them, and you can leave them with or without the skin as you prefer.
Ingredients for 5 to 6 persons
300gr of bacon or pancetta
1kg of potatoes
4 heaped tablespoons of crème fraîche or sour cream
Half a cup of beer (Optional)
250gr of Reblochon
Boil or microwave the potatoes until cooked through.
Dice the onions and the bacon.
Cook the bacon in a pan on medium heat until it render some fat.
Remove the bacon from the pan and add the onions so it cooks in the rendered fat on medium heat until the onion begins to turn translucent.
Add the bacon back into the pan with, if you wish, some beer and cook for two more minutes.
If you prefer peel the potatoes before cutting them into 5mm to 1cm slices.
Preheat your oven at 180°C or 360°F.
Use half of the potatoes to do a layer on the bottom of a buttered oven dish.
Make a layer on top of the potatoes with the bacon-onion mix.
Add another layer of potatoes.
Spread the sour cream on the top layer of potatoes and top it with thin slices of Reblochon (with the rind).
Cook in the oven for 30-40 minutes or until the cheese is perfectly melted and golden brown.
A Tartiflette with salad.
An old photo of a Tartiflette I made a few years ago.