Recipes
Tartiflette
Tartiflette is a dish from the Savoy Alps. We learned about it from a friend in Bordeaux who told us that this is her French husband’s favorite comfort dish. We think you’ll find that this description perfectly describes this dish! It’s also a great addition to any holiday table.
Total Time:
1 hour, 30 minutes
Yield:
12 servings
Serving Size:
1/12 of the recipe
Nutrition Facts
Nutrition Facts
- Calories: 280
- Fat: 15g
- Saturated fat: 9g
- Sodium: 370mg
- Carbohydrates: 19g
- Fiber: 1g
- Sugar: 2g
- Added sugar: 0g
- Protein: 15g
Ingredients
2 1/2 pounds potato
1/4 pound thick-cut bacon, cut into small squares
1 large yellow onion, thinly sliced
½ cup dry white wine
½ cup heavy cream
12 ounces Gruyere AOP, cut into slices (or use grated Gruyere AOP)
Salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- Peel potatoes and cut into thin rounds. As the potatoes are peeled and cut, place them in a large pot filled with water.
- Bring the water and potatoes to a boil, adding salt to the water. Cook until the potatoes are soft, but not mushy, about 20-25 minutes. Drain and rinse the potatoes and return them to the pot.
- While the potatoes are boiling, cut and cook the bacon in a skillet; be sure not to cook it too long.
- Add the thin slices of onion to the skillet and cook the onions with the bacon until they are softened.
- Add the white wine to the bacon and onion mixture and cook for 1-2 minutes.
- Add the onion-bacon mixture to the pot of potatoes, mix gently, and then place all in a 3-quart baking dish or casserole.
- Pour the heavy cream over the potato-onion-bacon mixture.
- Place the sliced Gruyere AOP or grated Gruyere AOP over the potato-onion-bacon mixture.
- Bake for 35-40 minutes, until the top is browned.
- Serve warm.
An Oldways photo and recipe, adapted from Serious Eats.
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