Entree: French Southern Territories – National Cuisine – Tartiflette (Creamy baked potato and Reblochon cheese gratin with onions and smoked bacon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) waxy potatoes (Yukon Gold or Charlotte), peeled if desired
- 8 oz (225 g) lardons or thick-cut smoked bacon, chopped
- 1 wheel Reblochon cheese, approx. 15 oz (430 g)
- 2 medium onions, approx. 8 oz (225 g), thinly sliced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- 1 tsp (1 g) fresh thyme leaves or 3–4 small sprigs
- 1 tbsp (15 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Wash potatoes and place whole in a pot of salted water; simmer until just tender when pierced, 15–20 minutes. Drain, cool slightly, then cut into 1/4-inch (6 mm) slices.
2. In a large skillet over medium heat, add olive oil and butter. Add chopped lardons and cook until they begin to render fat and brown, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving fat in pan.
3. Add sliced onions to the pan and cook gently in the bacon fat until soft and caramelized, about 12–15 minutes. Add minced garlic in the last minute and cook until fragrant.
4. Return lardons to the pan, pour in white wine and simmer 2–3 minutes to reduce slightly. Stir in heavy cream and thyme, season with salt and pepper, and remove from heat.
5. In a 9x13-inch (23x33 cm) baking dish, arrange half the potato slices in an even layer, spoon half the onion-lardon-cream mixture over them, then repeat with remaining potatoes and the rest of the mixture.
6. Halve the Reblochon horizontally and place rind-side up on top of the assembled potatoes (if wheel is small, cut to fit). Bake for 20–25 minutes until cheese is melted and bubbling and top is golden.
7. Remove from oven and let rest 5 minutes. Garnish with parsley if using, then serve hot.