Entree: France – Dauphine – Tartiflette (Baked potato and bacon gratin with Reblochon cheese and cream)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2.2 lb (1 kg) waxy potatoes (e.g., Yukon Gold), peeled and thinly sliced 1/8-inch (3 mm)
- 8 oz (225 g) lardons or smoked bacon, diced
- 1 large onion, thinly sliced (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) crème fraîche or heavy cream
- 1/4 cup (60 ml) dry white wine
- 1 whole Reblochon cheese, approx. 14 oz (400 g), halved horizontally
- 2 tbsp (30 g) unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Parboil the sliced potatoes in salted water for 6–8 minutes until just tender but not falling apart; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add diced lardons and cook until they render fat and begin to brown. Add sliced onion and cook until soft and translucent, about 6–8 minutes. Stir in minced garlic and cook 30 seconds more.
3. Deglaze the pan with the white wine, simmer until mostly evaporated, then stir in crème fraîche. Season lightly with salt and plenty of black pepper.
4. In a buttered ovenproof dish, layer half the potatoes, top with half the onion-lardon mixture, then repeat with remaining potatoes and mixture. Pour any pan juices over the top to distribute richness.
5. Place the two Reblochon halves rind-side up on top of the assembled dish. Bake in the preheated oven for 20–25 minutes until cheese is melted and bubbling and edges are golden.
6. If desired, finish under the broiler for 1–2 minutes to color the cheese. Remove, let rest 5 minutes, garnish with chopped parsley, and serve hot.