Tartiflette (French Potato Bacon Reblochon Gratin)
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Reblochon halved and laid cut-side down melts straight into the layers of potato, smoked bacon, and onion below.
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This winter dish from the Savoie region of France depends on parboiled potatoes: cooked only halfway, they soak up cream in the oven and still hold their shape.
Ingredients
Instructions
- 1
Scrub 700 g potatoes and simmer them in their skins over medium heat until only halfway cooked.
Drain when a skewer just starts to enter, then let them cool briefly so they slice cleanly.
- 2
Slice the cooled potatoes about 1 cm thick.
Preheat the oven to 190C and keep the slices even so their centers finish cooking together.
- 3
Heat a pan over medium heat, then cook 1 tablespoon butter with 200 g smoked bacon.
Stir until the bacon releases fat and the edges turn lightly golden, without letting the butter burn.
- 4
Add 1 sliced onion to the bacon pan and cook until it turns translucent and smells sweet.
Keep the heat at medium, because high heat can scorch the onion and make the gratin taste bitter.
- 5
Layer the potatoes with the bacon and onion mixture in a baking dish.
Pour over 150 ml heavy cream, sprinkle with 0.5 teaspoon black pepper, and let the cream run into the gaps.
- 6
Split 250 g reblochon or brie horizontally and place it cut-side down.
Bake in the preheated oven at 190C for about 25 minutes, until the cheese is golden, the cream bubbles, and a skewer slides easily through a central potato slice. Cover loosely with foil and keep baking if the potato is still firm.
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