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Tartiflette

Tartiflette is a simple potato casserole with crispy bacon, creamy brie cheese, and fresh chives. Popular in the French Alps is a dish that will warm you through on the coldest of days | girlgonegourmet.com
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Tartiflette is a classic French dish of tender potatoes and crispy bacon baked with creamy, melty cheese. It’s wonderfully comforting on a cold winter’s night.

Ingredients

Scale
  • 1 pound Yukon gold potatoes
  • 8 ounces bacon, sliced
  • 1/2 yellow onion, thinly sliced
  • 1 clove of garlic, minced
  • 1/4 cup dry white wine
  • 8 ounces brie, rind removed (see note)
  • 1 tablespoon chopped fresh chives

Instructions

  1. Preheat the oven to 400°F. Butter a 1 1/2 quart baking dish and set aside.
  2. Place the potatoes in a stock pot and cover them with cold water. Bring the pot to a boil over high heat for about 20 minutes or until the potatoes are fork-tender. Drain them and set them aside to cool. Once cooled, cut them into bite-sized pieces.
  3. While the potatoes are boiling, cook the bacon in a large pan until crispy. Remove the bacon and drain off all but about 1 tablespoon of the fat.
  4. Add the onions to the pan and cook them over medium heat for about ten minutes, just until they brown. Add the garlic and cook it with the onions for a couple of minutes.
  5. Next, add the wine to the onions and garlic. Bring it to a simmer for a few minutes, then add the potatoes to the pan and stir to combine. Turn off the heat and set the pan aside.
  6. Before building the casserole, carefully slice the brie in half so you have two circles of brie. Next, cut each circle into quarters.
  7. Scoop about a third of the potato mixture into the baking dish to build the casserole. Sprinkle a third of the bacon over the top and then top that with two of the pieces of brie. Repeat these layers, alternating where you place the brie so every bite has some melty cheese until you’ve run out of ingredients. Top the casserole with the chopped chives.
  8. Bake the casserole for about 20 minutes or until the cheese is nicely melted and bubbly. Serve immediately.

Notes

Brie rind is edible, but I like to remove it for this recipe. To easily remove the rind, use a vegetable peeler to scrape it off – you’ll get most of it off without sacrificing any of the creamy cheese.

Recipes adapted from The Guardian

Nutrition

Find it online: https://www.girlgonegourmet.com/tartiflette/