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Baked potatoes bacon onions under melted Reblochon.

Tartiflette Recipe

Baked potatoes bacon onions under melted Reblochon. Hearty French main, smoky cheesy comfort.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 3 lb waxy potatoes peeled ¼-inch slices
  • 8 oz bacon lardons or thick-cut bacon chopped
  • 2 large onions sliced thin
  • 2 garlic cloves minced
For the Cream and Cheese
  • 1 cup heavy cream
  • 1 lb Reblochon cheese rind on sliced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg

Equipment

  • Large pot
  • Skillet
  • 9x13 baking dish
  • Measuring cups & spoons

Method
 

  1. Fill large pot with cold water. Add potato slices and 1 tsp salt from measuring spoon. Bring to boil over high heat. Parboil 8-10 minutes till tender but firm. Drain colander, set aside.
  2. Heat skillet over medium. Add bacon pieces, cook 5 minutes till golden crispy using wooden spoon. Scoop bacon slotted spoon to bowl, leave fat in pan.
  3. Add sliced onions and garlic to bacon fat. Cook 8 minutes till soft golden with wooden spoon. Stir in cream, nutmeg, salt, pepper from measuring spoons. Simmer 2 minutes thick.
  4. Preheat oven to 400°F. Layer half potatoes in 9x13 baking dish. Spoon half onion cream over even. Scatter half bacon. Layer half Reblochon slices. Repeat layers, end cheese top.
  5. Cover dish foil. Bake 20 minutes middle rack. Uncover, bake 20-25 minutes more till cheese bubbles brown crusty. Rest 5 minutes for set.

Notes

  • Reblochon key for gooey melt; Camembert or Brie subs work stateside.
  • Bacon fat flavors everything; save extra for bread dip.
  • Make ahead: assemble, fridge 1 day, bake fresh. Reheat 350°F covered 15 minutes.