Tartiflette

The recipe is surprisingly simple for the amount of flavor that is produced. A traditional Tartiflette uses Reblochon cheese, which by French AOC standards is always raw milk, therefore we cannot get it in the US.  We can get pasteurized versions which are delicious.  This recipe calls for a choice of cheeses: either Puigpedros from Spain or Capra Staggionata.  These are washed rind cheeses that are creamy, buttery and slightly strong:  perfect for Tartiflette!

  • 5-6 Yukon Gold potatoes, peeled
  • 1/2 Yellow Onion, julianned
  • 4 Thick slices Bacon (Tender Belly is perfect)
  • 1/2 cup Heavy Cream
  • 1/2 wheel Rebluson or another stinky melting cheese

Butter a gratin dish.

Boil the potatoes in salted water until a sharp knife can be inserted easily. When finished, drain and set aside.

Cook the onion in a bit of oil for 5 minutes.  Add the bacon and cook until the onion is translucent and slightly caramelized.  Season with salt and pepper to taste.

Cut half of the potatoes in thick slices and place on the bottom of the gratin dish.  Top with half of the bacon and onion mixture.  Pour in half of the cream.

Place the rest of the potatoes, which have been cut in think slices, on top and finish with the onions, bacon and cream.

Cut the cheese in half lengthwise and place on top of the dish.

Bake in a very hot oven: 450-500 degrees until the cheese browns and is bubbly melted.