Tartiflette

Name: Tartiflette
Total time: 1 h
Yield: 6 servings
Cuisine: french
Ingredients: Sea salt; 2 pounds waxy potatoes, like fingerlings, peeled; 1 tablespoon olive oil; 1 small onion, thinly sliced; 1/2 cup diced bacon (about 3 slices); 1 tablespoon chopped thyme; 3/4 cup white wine; Butter, for buttering gratin dish; 1/4 cup cream; 1/2 pound fragrant semisoft cow's milk cheese

By Amanda Hesser

Total Time: 1 hour
Rating: 4(222)
Comments: Read comments

This potato recipe is based on tartiflette, a Savoy dish. Waxy potatoes are simmered with white wine, onion and lardons, then smothered with a heady cheese like reblochon and baked until bubbly and brown. I varied mine, adding thyme and using an aromatic cow's milk cheese, Hooligan, from Cato Corner Farm's stand at the Union Square Greenmarket.

Featured in: PAIRINGS; Joining the Pacific Northwest and Savoy on the Same Map

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Ingredients

Yield:6 servings

Sea salt
2pounds waxy potatoes, like fingerlings, peeled
1tablespoon olive oil
1small onion, thinly sliced
½cup diced bacon (about 3 slices)
1tablespoon chopped thyme
¾cup white wine
Butter, for buttering gratin dish
¼cup cream
½pound fragrant semisoft cow's milk cheese

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 450 degrees. Fill a large pan with water, season with generous amount of salt. Add potatoes, and bring to a simmer. Cook until potatoes are almost tender but still slightly firm in center, about 10 minutes. Drain and slice thickly.
Step 2
Return pan to medium heat. Add oil, onion and bacon, and stir. Cook until onion softens and bacon begins to brown. Fold in potatoes and thyme. Cook for 5 minutes. Pour in wine, and reduce until almost gone. Season potatoes with salt, if needed. (If potatoes are not yet cooked through, place a lid on pan and cook over low heat until tender.)
Step 3
Butter a medium gratin dish. Pour in potato mixture and spoon over cream. Cut rind from cheese, and slice into large, thin wedges. Lay cheese over potatoes. Bake until cheese is melted, bubbling and golden brown.

Ratings

4 out of 5

222 user ratings

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Comments

Marilyn7 years ago

Unfortunately, I don't live in New York. So, where would I find such a cheese in the uncivilized West, such as Phoenix, Arizona?

Alice7 years ago

Reblochon is not available everywhere, sadly.
IMO Camembert would be good substitute - it is made similarly. Brie is available just about everywhere. It is richer and milder. Slice thinly and probably a good idea to remove the rind. Unless you like the rind. They are both "semisoft cows's milk cheese." Ditto raclette cheese, which melts beautifully and is used in similar recipes. I have seen it at Trader Joe's.

Sue L6 years ago

Reblochon may be de rigueur, but yes--Raclette will work, as will Morbier, un-aged Gruyère or Comté, and even a mild (NOT Italian!) Fontina. I'd avoid the likes of Brie or Camembert despite their wide availability--unless overchilled, they're not "semi-soft," and the results may be unpleasantly oily.

Lauren6 months ago

Ah Hooligan - I miss Cato Corner Farms so much since moving to Chicago! Thanks for the memory this morning. I'll push myself to find a small producer here that I can support when I make this recipe.

MA4 years ago

Made with red potatoes, bacon, racklette and crepe fraiche. What can go wrong with potatoes, bacon, cheese and onions.?

Sam Sanborn4 years ago

I made this pretty close to exactly as written with fontina cheese. It is delicious!

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