Entree: Switzerland – French Swiss – Tartiflette (Baked Alpine potato and Reblochon cheese gratin with onions and bacon)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) waxy potatoes (Yukon Gold or Charlotte)
- 8 oz (225 g) smoked bacon lardons or diced bacon
- 1 large (approx. 8 oz / 225 g) yellow onion, thinly sliced
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- 1 whole Reblochon cheese, approx. 16 oz (450 g), halved horizontally
- 1 clove garlic, minced
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Butter a 9x9-inch (23x23 cm) or similar gratin dish.
2. Peel the potatoes and slice them 1/8–1/4 inch (3–6 mm) thick. Place slices in a pot of cold salted water, bring to a simmer and cook 8–10 minutes until just tender; drain and set aside.
3. Meanwhile, heat a skillet over medium heat and add the bacon lardons. Cook until browned and crisp, about 6–8 minutes. Remove with a slotted spoon and drain on paper towels, leaving rendered fat in the pan.
4. Add the butter to the pan with the bacon fat and sauté the sliced onion and garlic over medium heat until soft and translucent, 6–8 minutes. Pour in the white wine and simmer 2–3 minutes until slightly reduced. Season lightly with salt and pepper.
5. Layer half of the drained potato slices in the prepared dish, sprinkle half of the cooked lardons, and spoon half of the onion mixture over them. Repeat with the remaining potatoes, lardons, and onions.
6. Pour the heavy cream evenly over the layered potatoes. Place the two halves of the Reblochon, rind side up, on top of the potatoes so the cheese will melt down into the gratin.
7. Bake in the preheated oven 20–30 minutes until the cheese is melted and bubbly and the top is golden. If necessary, broil for 1–2 minutes to brown the top.
8. Remove from the oven, let rest 5 minutes, garnish with chopped parsley if using, and serve hot.