Best 2 French Tartiflette Recipes

French tartiflette is a classic dish that is sure to impress your family and friends. It is a hearty and flavorful casserole made with potatoes, bacon, cheese, and onions. The dish is originally from the Savoie region of France and is often served as a main course or as a side dish. Tartiflette is a relatively easy dish to prepare, but it does require some time to cook. The potatoes need to be cooked until they are tender, and the bacon and onions need to be cooked until they are browned. Once all of the ingredients are cooked, they are combined in a baking dish and topped with cheese and breadcrumbs. The cheese will melt and the breadcrumbs will add a nice crunch to the dish. Tartiflette is best served hot out of the oven.

Here are our top 2 tried and tested recipes!

TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)

Tartiflette (French Potato, Bacon, and Cheese Casserole) image

This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon butter
3 pounds whole russet potatoes
12 ounces thick cut bacon, cut into 1/2-inch pieces
2 large onions, thinly sliced
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
½ cup dry white wine
¾ cup creme fraiche
1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese

Steps:

Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
Preheat oven to 375 degrees F (190 degrees C).
Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

Nutrition Facts : Calories 497.5 calories, Carbohydrate 36 g, Cholesterol 90.6 mg, Fat 29.6 g, Fiber 2.9 g, Protein 21.3 g, SaturatedFat 16.9 g, Sodium 1120.2 mg, Sugar 3.8 g

FRENCH TARTIFLETTE

French Tartiflette image

This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!

Provided by drodrigues101

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

3 large potatoes, peeled and sliced
7 slices bacon, chopped
1 tablespoon butter
1 large onion, sliced
¼ cup white wine
2 tablespoons creme fraiche
1 (8 ounce) round Reblochon cheese
salt and ground black pepper to taste

Steps:

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 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, 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 1/2 of the potatoes into the prepared dish; then spread 1/2 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 of the casserole.
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.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 53 g, Cholesterol 76.3 mg, Fat 26.4 g, Fiber 6.7 g, Protein 23.5 g, SaturatedFat 14.6 g, Sodium 889.3 mg, Sugar 4.4 g

Tips:

Choose the right potatoes: Waxy potatoes like Yukon Gold or Red Bliss hold their shape well and won't become mushy when cooked.
Slice the potatoes thinly: This will help them cook evenly and quickly.
Use high-quality cheese: The cheese is the star of the dish, so use a good-quality cheese that melts well.
Don't skimp on the onions: Onions add a lot of flavor to the dish, so don't be afraid to use a lot of them.
Cook the bacon until it's crispy: Crispy bacon adds a nice textural contrast to the soft potatoes and cheese.
Don't overcook the dish: Tartiflette is best when it's cooked just until the cheese is melted and bubbly.
Serve it hot: Tartiflette is best served hot out of the oven.

Conclusion:

Tartiflette is a delicious and hearty dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying meal, give tartiflette a try.