Tartiflette (French Potato, Bacon, and Cheese Casserole)

Tartiflette (French Potato, Bacon, and Cheese Casserole)
prep: 10 minutes
cook: 75 minutes
serving: 8

Nutrition Facts

each serving
KCal 498
Carbs 36g
fiber 3g
Protein 21g
Fat 30g
Saturates 17g
Sugars 4g
Salt 1.12g
Fruit/Veg Portion -

Ingredients

all 10 types
  1. 1 tablespoon butter
  2. 3 pounds whole russet potatoes
  3. 12 ounces thick cut bacon, cut into 1/2-inch pieces
  4. 2 large onions, thinly sliced
  5. 1 teaspoon salt, or to taste
  6. ½ teaspoon freshly ground black pepper, or to taste
  7. 1 pinch cayenne pepper, or to taste
  8. ½ cup dry white wine
  9. ¾ cup creme fraiche
  10. 1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese

Directions

6 steps in total
Step 1

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.

Step 2

Preheat oven to 375 degrees F (190 degrees C).

Step 3

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.

Step 4

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.

Step 5

When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.

Step 6

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.

PRINT
I MADE IT
Warm bacon, flageolet bean and watercress salad

Warm bacon, flageolet bean and watercress salad

Gluten free
Low sugar
Nut free
Kcal 163
Carbs 11.5g
Sugars 4.3g
Iced tea

Iced tea

55 mins
Dairy free
Low fat
Low sugar
Vegan
Vegetarian
Kcal 0
Carbs 0.1g
Sugars 0g
Granola Bars

Granola Bars

100 mins
Kcal 188
Carbs 34g
Sugars 0g
Fried Yellow Squash

Fried Yellow Squash

20 mins
Kcal 130
Carbs 21g
Sugars 3g

Popular Now on Health

Health A-Z

A B C D E F G H I J K L M N O P R S T U V W Y Z

Food Calories

Dairy and Egg Products
284
Spices and Herbs
64
Baby Foods
367
Fats and Oils
220
Poultry Products
389
Soups, Sauces, and Gravies
465
Sausages and Luncheon Meats
170
Breakfast Cereals
356
Snacks
177
Fruits and Fruit Juices
360
Pork Products
341
Vegetables and Vegetable Products
836
Nut and Seed Products
137
Beef Products
961
Beverages
371
Finfish and Shellfish Products
265
Legumes and Legume Products
381
Lamb, Veal, and Game Products
464
Baked Products
879
Sweets
360
Cereal Grains and Pasta
181
Fast Foods
363
Meals, Entrees, and Side Dishes
125
American Indian/Alaska Native Foods
165
Restaurant Foods
109