Entree: France – Savoy / Alps – Tartiflette (Creamy Alpine potato casserole with bacon and melted Reblochon cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) waxy potatoes (Yukon Gold or Charlotte), peeled and 1/4-inch (6 mm) sliced
- 8 oz (225 g) Reblochon cheese, whole (halved horizontally)
- 8 oz (225 g) lardons or smoked bacon, diced
- 2 medium onions, about 8 oz (225 g) total, thinly sliced
- 2 tbsp (30 g) unsalted butter
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 ml) dry white wine
- 1 garlic clove, minced
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp fresh thyme leaves (optional)

Instructions

1. Parboil the potatoes: place sliced potatoes in salted cold water, bring to a simmer and cook 8–10 minutes until just tender, drain and set aside. Meanwhile, preheat oven to 400°F (200°C). In a large skillet melt butter over medium heat, add the diced lardons and cook until fat is rendered and bacon begins to brown; add the sliced onions and cook until soft and translucent, then stir in minced garlic and cook 1 minute more. Deglaze with white wine, let it reduce 1–2 minutes, then stir in heavy cream, thyme (if using), and season with salt and pepper; simmer briefly to bind flavors.
2. Assemble and bake: butter a 9x13-inch (23x33 cm) gratin dish, layer half the potatoes, spoon half the bacon-onion-cream mixture over, then repeat with remaining potatoes and cream mixture. Place the two halves of Reblochon, cut side down, over the top so the rind faces up. Bake 20–25 minutes until cheese is melted and top is golden and bubbling; for extra browning finish 2–3 minutes under the broiler. Let rest 5 minutes before serving.