Tartiflette
Tartiflette is a classic French gratin with potatoes, bacon, and melty cheese. It’s hearty and cozy – a wonderfully comforting dish for a cold winter’s night.
If you’re craving some serious winter comfort food, try tartiflette. It has three very comforting ingredients: potatoes, bacon, and cheese.
It’s the ultimate French comfort food, having originated in the French Alps. It’s meant to warm you up after skiing, but I’m happy to report you don’t need to go skiing in France to enjoy it. It’s so easy to make at home.
Ingredients
- Potatoes: You can use any potato, but waxy potatoes work great. I like Yukon gold potatoes because they hold their shape and have a buttery flavor.
- Bacon: Thick-cut bacon is best.
- Yellow onion: I like to slice it thinly, or you can finely chop it.
- Minced garlic
- Dry white wine: Pick a wine you like to drink. You can use some of it in the dish and have the rest when you serve it. I like sauvignon blanc – it’s bright and acidic, balancing the dish’s richness.
- Brie: Traditional tartiflette is made with reblochon cheese, which is a raw milk cheese. It is very difficult, if not impossible, to find in the US, so the best next options are brie or camembert. Both are cow’s milk cheese that melts well.
- Fresh chives: Tartiflette is incredibly rich, so a sprinkle of fresh chives adds a nice pop of freshness.
How to Make It
There are four main steps:
☑️ Boil the potatoes
☑️ Cook the bacon, onions, and garlic. Deglaze the pan with the wine.
☑️ Layer the potatoes, bacon, onions, and cheese in a baking dish.
☑️ Bake until the cheese is melted and bubbling!
Tartiflette is so hearty and satisfying you can serve it as a main dish. I like it with a crisp, lightly dressed green salad on the side. The contrast of textures and temperatures works so well together. And don’t forget a glass of crisp white wine.
More French Recipes
Tartiflette
Tartiflette is a classic French dish of tender potatoes and crispy bacon baked with creamy, melty cheese. It’s wonderfully comforting on a cold winter’s night.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: French
Ingredients
- 1 pound Yukon gold potatoes
- 8 ounces bacon, sliced
- 1/2 yellow onion, thinly sliced
- 1 clove of garlic, minced
- 1/4 cup dry white wine
- 8 ounces brie, rind removed (see note)
- 1 tablespoon chopped fresh chives
Instructions
- Preheat the oven to 400°F. Butter a 1 1/2 quart baking dish and set aside.
- Place the potatoes in a stock pot and cover them with cold water. Bring the pot to a boil over high heat for about 20 minutes or until the potatoes are fork-tender. Drain them and set them aside to cool. Once cooled, cut them into bite-sized pieces.
- While the potatoes are boiling, cook the bacon in a large pan until crispy. Remove the bacon and drain off all but about 1 tablespoon of the fat.
- Add the onions to the pan and cook them over medium heat for about ten minutes, just until they brown. Add the garlic and cook it with the onions for a couple of minutes.
- Next, add the wine to the onions and garlic. Bring it to a simmer for a few minutes, then add the potatoes to the pan and stir to combine. Turn off the heat and set the pan aside.
- Before building the casserole, carefully slice the brie in half so you have two circles of brie. Next, cut each circle into quarters.
- Scoop about a third of the potato mixture into the baking dish to build the casserole. Sprinkle a third of the bacon over the top and then top that with two of the pieces of brie. Repeat these layers, alternating where you place the brie so every bite has some melty cheese until you’ve run out of ingredients. Top the casserole with the chopped chives.
- Bake the casserole for about 20 minutes or until the cheese is nicely melted and bubbly. Serve immediately.
Notes
Brie rind is edible, but I like to remove it for this recipe. To easily remove the rind, use a vegetable peeler to scrape it off – you’ll get most of it off without sacrificing any of the creamy cheese.
Recipes adapted from The Guardian
Nutrition
- Calories: 541
- Sugar: 2.3g
- Sodium: 734.9mg
- Fat: 38g
- Saturated Fat: 17.4g
- Unsaturated Fat: 18.4g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 2.6g
- Protein: 21.4g
- Cholesterol: 93.7mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Recipes with Potatoes
- Green Bean Potato Salad
- Loaded Baked Potato Soup
- Cheddar Bacon Potato Casserole
- Potato Kielbasa Soup
Save this tartiflette recipe for the next snowy, cold winter day. It’s so cozy and warm – you’ll love it!
Happy cooking,
This sure looks like one glorious bowl of comfort! I am craving comfort food these days, and this looks so delicious!!
Thanks, Denise!
We make tartiflettes here where I live in France. They are super hearty and rich and delicious! Perfect for when you have several people over for dinner.
Perfect winter dish, right?!