Tartiflette is a classic French dish of tender potatoes and crispy bacon that are baked together with a creamy melty cheese. It’s a wonderfully comforting dish for a cold winter’s night.
- 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
- Preheat the oven to 400 degrees. Butter a 1 1/2 quart baking dish and set aside.
- Place the potatoes in a stock pot and cover them with cold water. Bring the pot to a boil over high heat and let the potatoes boil for about 20 minutes, or until they are fork tender. Drain them and set them aside to cool. Once cooled, cut them into bite-sized pieces.
- While the potatoes are boiling, cook the bacon in a large pan until it’s crispy. Remove the bacon and drain off all but about 1 tablespoon of the fat. Add the onions to the pan and cook them over medium heat for about ten minutes, or so, just until they start to brown. Add in the garlic and cook them with the onions for a couple of minutes.
- Next, add the white wine to the onions and garlic. Bring it to a simmer for a few minutes and then add the potatoes to the pan and give it all a stir to combine. Turn off the heat and set the pan aside.
- Before building the casserole first carefully slice the brie in half so you have two circles of brie. Next, cut each circle into quarters.
- To build the casserole, first scoop about a third of the potato mixture into the baking dish. 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.
- Bake the casserole at 400 degrees for about 20 minutes or so or until the cheese is nicely melted and bubbly. Serve immediately.
Traditional tartiflette calls for a lot of cheese – up to one pound – but I scaled it back for this version and used only 8 ounces of brie. To easily remove the rind, use a vegetable peeler to scrape off the rind – you’ll get most of it off without sacrificing any of the creamy cheese.
- Category: Dinner
- Method: Bake
- Cuisine: French
- Serving Size: 1/4 of recipe
- Calories: 541
- Sugar: 2.3g
- Sodium: 734.9mg
- Fat: 38g
- Saturated Fat: 17.4g
- Unsaturated Fat: 18.4g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 2.6g
- Protein: 21.4g
- Cholesterol: 93.7mg