Entree: French Southern Territories – Northern Culinary Region – Tartiflette (Creamy alpine potato gratin with reblochon cheese, onions, and smoked bacon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) waxy potatoes, peeled and sliced about 1/4 inch thick
- 8 oz (225 g) lardons or thick-cut bacon, cut into 1/2-inch pieces
- 12 oz (340 g) Reblochon cheese, halved horizontally or sliced
- 2 medium onions, about 8 oz (225 g), thinly sliced
- 2 tbsp (30 ml) unsalted butter
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1/8 tsp (0.5 g) freshly grated nutmeg (optional)
- Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9x9-inch (or similar) ovenproof dish with butter.
2. Parboil the potato slices in lightly salted boiling water for 6–8 minutes until just tender but still holding shape; drain and set aside.
3. In a large skillet over medium heat, melt 1 tbsp (15 ml) butter. Add the lardons and cook until browned and crisp; remove with a slotted spoon and set aside leaving rendered fat in the pan.
4. Add remaining 1 tbsp (15 ml) butter to the skillet. Add the sliced onions and a pinch of salt and cook slowly over medium-low heat until soft and golden, about 12–15 minutes. Stir in the garlic for the last minute.
5. Deglaze the pan with the white wine, scraping up browned bits, and simmer until the wine is mostly reduced, about 2–3 minutes. Return the lardons to the pan, stir to combine, then remove from heat.
6. Layer half the potato slices in the prepared dish, season lightly with salt and pepper, then spoon half the onion-and-lardon mixture over the potatoes. Repeat with remaining potato slices and the rest of the onion mixture.
7. Pour the heavy cream evenly over the layered potatoes. Sprinkle nutmeg if using. Arrange the Reblochon halves (rind side up) or slices over the top so the cheese will melt into the dish.
8. Bake in the preheated oven until the cheese is melted, bubbling, and golden on top, about 20–25 minutes. For a deeper crust, place under the broiler for 1–2 minutes, watching closely.
9. Let the tartiflette rest 5 minutes, garnish with chopped parsley if desired, then serve hot.