French
Tartiflette
Waxy potatoes, smoky lardons, wine-softened onions, and crème fraîche bake beneath a bubbling, bronzed wheel of Reblochon.
6 servings · 30 minutes prep · 55 minutes cook
Ingredients
Tartiflette
- 2 1/2 lb Yukon Gold potatoes
- 8 oz slab bacon, cut into lardons
- 2 medium yellow onions, thinly sliced
- 1/2 cup dry white wine
- 1/2 cup crème fraîche
- 1 Reblochon wheel, about 1 lb
- 1 garlic clove, halved
- 1/2 tsp black pepper
Directions
Prepare the potatoes and onions
- Simmer yukon gold potatoes whole in salted water until a knife enters with resistance, 15-20 minutes. Drain, cool enough to handle, peel if desired, and slice 1/3 inch thick.
- Render slab bacon in a skillet until lightly crisp. Add yellow onion and cook until soft, 8-10 minutes. Add dry white wine and reduce until the pan is almost dry.
Assemble and bake
- Heat the oven to {{temperature:400F}}. Rub a baking dish with garlic cloves. Layer potatoes with bacon-onion mixture, creme fraiche, and black pepper.
- Split reblochon cheese horizontally and place both halves rind-side up. Bake until bubbling throughout and deeply bronzed, 25-30 minutes. Rest 10 minutes.
