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French Tartiflette

French Tartiflette

  • Prep

    35 m
  • Cook

    35 m
  • Ready In

    1 h 10 m
drodrigues101

drodrigues101

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 986 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Joe Pontes
37

Joe Pontes

9/18/2009

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!

HAMNET
12

HAMNET

7/2/2009

Raclette cheese also works well as a substitute for the Reblochon, which is much more difficult to find.

Amy Z
9

Amy Z

6/15/2009

was VERY yummy! a quick warning...if you can find the reblochon like it calls for, it smells pretty nasty (a combo of sweaty feet and B.O) BUT the final product DOES NOT taste like you are eating feet! I loved it!

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