Tartiflette (Potato, Bacon, and Cheese Casserole)
This potato/bacon/cheese casserole was developed in the Alps, with the traditional milk cheese Reblochon. This creamy (and quite stinky!) raw-milk cheese is hard to find in the United States, but you can try the recipe with other strong flavored cheeses, like raclette cheese, for example.
Hands-on: 15 minutesTotal: 55 minutes
- 2 lbs. potatoes, boiled
- ½ lb. bacon, cut in ½" slices
- 2 medium onions, peeled and sliced
- ⅔ cup crème fraîche or crema Mexicana
- 1 lb. Reblochon or raclette cheese
- 1 tsp. salt
- 1 tsp. ground black pepper
- Fill a large saucepan with cold water, add the potatoes, and bring to a boil over high heat. Boil for 20 minutes and drain.
- Preheat the oven to 350°F. In a medium nonstick skillet, cook the bacon over medium-high heat. After 1 minute, add the slices of onions and cook for 5 minutes, stirring often with a wooden spatula.
- Cut cooked potatoes in thin slices. Layer half of them at the bottom of a large baking dish. Add a layer of onion slices and bacon. Pour the cream on everything, then add a last layer of sliced potatoes on top.
- If you have a whole Reblochon, slice it in two round, thinner cheeses. Put them on top of the dish, rind facing the top of the oven. If you’re cooking with slices of cheese, spread them all over the potatoes. Season with salt and pepper. Put in the oven and bake for 20 minutes.
- Serve warm.