Cheesy Bacon and Potato Casserole - Tartiflette
This is a French-inspired dish, which originates from the Savoie region. The recipe calls for potatoes, bacon, white wine, creme fraiche and reblochon cheese. It's delicious served with a crisp, green salad.
Ingredients
Serves: 4
- 3 large potatoes, peeled and sliced
- 7 rashers streaky bacon, chopped
- 15g butter
- 1 large onion, sliced
- 4 tablespoons white wine
- 2 tablespoons creme fraiche
- 225g Reblochon cheese
- salt and ground black pepper to taste
Method
Prep:35min ›
Cook:35min ›
Ready in:1hr10min
- Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Preheat an oven to 220 degrees C / Gas 7. Grease an 20cm inch square baking dish.
- Stir-fry bacon in a frying pan over medium high heat for about 5 minutes. Remove bacon; pour off fat. In the same frying pan, melt the butter, add onions and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine and simmer until most of the wine has evaporated. Remove from heat.
- Place one-half of the potatoes into the prepared dish; then spread one-half of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the reblochon, cut it into thin slices, and layer the slices evenly over the top.
- Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.
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Reviews & ratings
Average global rating:
(22)
Reviews in English (18)
Thank you. Very good. - 10 Nov 2016
This dish is often found in many high-end restaurants, but with quite a few things you can do to upgrade the flavor with common ingredients. Since the average person has to get their ingredients from supermarkets, Port Salut cheese is probably the best substitute for the difficult to find Reblochon. That said, you are MUCH better off using chopped Pancetta (which you won't have to drain) than bacon. A couple of cloves of garlic go very well in with the onions and bacon/pancetta. Also, I would recommend only half-pre-cooking the potatoes in step 1, then slicing them, and then frying them in withe the frying pan items before putting them in the baking dish. Perhaps most importantly, this dish was MADE for Thyme - add 1/2 tbsp of thyme to the cream and wine before baking too. Yummy! Great addition to the site! - 16 Sep 2009 (Review from Allrecipes US | Canada)
Raclette cheese also works well as a substitute for the Reblochon, which is much more difficult to find. - 01 Jul 2009 (Review from Allrecipes US | Canada)