Traditional Tartiflette Potato Bake (Printable Format)
Creamy potatoes, savory bacon, and melty Reblochon cheese in a comforting French-inspired dish.
# Needed Ingredients:
→ Main Ingredients
01 -
2.2 lbs waxy potatoes
02 -
7 oz bacon or lardons, cut into cubes
03 -
1 large onion, thinly sliced
04 -
1/4 cup dry white wine (optional)
05 -
1/4 cup heavy cream
06 -
1 lb Reblochon cheese
07 -
Salt, to taste
08 -
Black pepper, to taste
# Preparation Steps:
01 -
Bring a large pot of salted water to a boil. Add whole potatoes and cook until just tender, about 15–20 minutes. Drain, allow to cool slightly, then slice into rounds approximately 1/4 inch thick.
02 -
Place chopped bacon in a cold skillet over low heat. Cook slowly, stirring occasionally, until the fat renders and bacon is crisp.
03 -
Add sliced onions to the skillet with bacon and continue to cook over medium-low heat until onions are soft and golden, about 8 minutes. Deglaze with white wine if using, then season mixture with salt and black pepper.
04 -
Set oven to 400°F (200°C) and allow to fully preheat before assembling.
05 -
Arrange half of the potato slices in the bottom of a baking dish. Spoon half of the bacon-onion mixture over potatoes. Repeat with remaining potatoes and bacon-onion mixture.
06 -
Slice Reblochon cheese in half horizontally and place, rind side up, over the layered ingredients. Drizzle evenly with heavy cream.
07 -
Transfer the assembled dish to the oven and bake for 20–25 minutes, until cheese is melted, golden, and bubbling.
08 -
Remove from oven and let stand for 5 minutes before serving hot.
# Supplementary Details:
01 -
Use firm, waxy potatoes to maintain structure and prevent disintegration during baking.
02 -
Authentic flavor comes from Reblochon, but other soft cow’s milk cheeses can substitute if unavailable.