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Tartiflette French Potato Gratin with Oozy Cheese Recipe

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★★★★★

4.8 from 97 reviews

Tartiflette is a classic French potato gratin dish featuring waxy potatoes, crispy bacon lardons, caramelized onions, garlic, and oozy melted Reblochon cheese baked to perfection. This rich and comforting casserole is finished with a drizzle of cream and white wine for a deliciously creamy texture and savory flavor that embodies the warmth of Alpine cooking.

Ingredients

Scale

Potatoes

  • 1kg / 2 lbs waxy potatoes (4–5 medium), peeled and sliced thickly (such as Charlotte in the UK or red potatoes in the US)

Bacon and Onion Mixture

  • 150g / 5 oz bacon lardons
  • 1 large onion (or 2 small ones), diced
  • 2 cloves garlic, minced
  • 1–2 tbsp butter
  • 80ml / 1/3 cup dry white wine

Other Ingredients

  • 170ml / 2/3 cup single/heavy cream (or crème fraîche)
  • 500g / 18 oz Reblochon cheese (or 2 Camembert wheels, split in half lengthwise)

Instructions

  1. Prepare the Potatoes: Peel the waxy potatoes and slice them thickly. Parboil the potato slices in well-salted boiling water for 3 minutes, then drain thoroughly and steam dry to remove excess moisture.
  2. Sauté Bacon and Onions: While the potatoes are cooking, heat a pan over medium heat and sauté the bacon lardons until the fat renders. Add diced onions and continue cooking over low heat until they are soft and golden. If the bacon isn’t fatty enough, add 1-2 tablespoons of butter to the pan. Near the end, stir in the minced garlic and cook for 30 seconds, then deglaze the pan with dry white wine. Cook until the wine has evaporated.
  3. Layer the Ingredients: Remove the bacon and onion mixture from the pan. In the same pan, arrange the parboiled potato slices, seasoning them lightly with salt. Top the potatoes evenly with the bacon and onion mixture, then drizzle the cream all over.
  4. Add the Cheese: Split the cheese wheels lengthwise and place them cut side down on top of the layered potatoes, bacon, and onions.
  5. Bake the Tartiflette: Preheat the oven to 200°C (400°F). Cook the assembled tartiflette in the oven for 20 minutes or until the cheese has fully melted, become oozy, and started to brown slightly on top.

Notes

  • Use waxy potatoes like Charlotte or red potatoes as they hold their shape well after parboiling and baking.
  • Reblochon cheese is traditional and adds a creamy, nutty flavor, but Camembert can be used as a substitute.
  • If bacon lardons are not available, diced pancetta or smoked bacon works well.
  • Let the dish rest for a few minutes after baking before serving for easier slicing.
  • This dish is best served warm as a hearty main or side dish in colder months.

Keywords: Tartiflette, French Potato Gratin, Reblochon cheese, Potato casserole, Bacon and onion gratin

Find it online: https://ricoloranz.com/tartiflette-french-potato-gratin-with-oozy-cheese-recipe/