Tartiflette

Adapted from Chez Lesley [https://www.editions-cardinal.ca/chez-lesley-15144] by
Lesley Chesterman [https://www.instagram.com/lesleychestrman/?hl=en]

The traditional cheese to use is Reblochon, which can be hard to get (and
expensive) outside of France. Any semi-soft cheese with a brie- or
camembert-like texture, that melts well, will work. Lesley used Oka
[https://www.fromageoka.ca/en/cheese/oka-original]. Reblochon is often cut in
half horizontally and the pieces are placed on top of the potatoes, rind side
up, and baked. Whatever semi-soft cheese you use, leave the rind on. To make it
vegetarian, omit the bacon. If avoiding pork, use smoked turkey bacon.

Servings: 6 servings

Author:

Course:

Main Course

🧂 Ingredients

2 1/2 pounds (1,1kg) potatoes

peeled
salt
12 ounces (350g) lardons

(thick-cut bacon cut crosswise into batons)
1 large onion

peeled and diced
1 clove garlic

peeled and minced
3 tablespoons dry white wine or vermouth
freshly ground black pepper
1/4 cup (60ml) heavy cream
1 pound (450g) Reblochon or another semi-soft cheese

sliced about 1/2- to 3/4-inch thick (1,5-2cm)

Instructions

1 Butter a 2-quart (2l) gratin or baking dish. Bring a large pot of lightly salted
water to a boil. Add the potatoes and cook the potatoes at a low boil until a
paring knife inserted into the center meets no resistance, about 12 to 15
minutes. You want them fully cooked through but avoid overcooking them. Drain
the potatoes and set aside.
2 Preheat the oven to 425ºF (220ºC). Put the bacon pieces in a cold skillet. Bring
the heat up to medium-high and cook, stirring frequently, until the bacon pieces
are almost crisp. (If necessary, add a bit of olive oil if your bacon doesn't
have quite enough fat to keep it from sticking.) Drain the bacon onto a paper
towel-covered plate.
3 Remove most of the bacon fat from the pan, leaving a few teaspoons remaining for
frying the onion. Add the onion and garlic to the pan and cook, stirring
frequently, until the onions are completely cooked and translucent, about 5 to 7
minutes. Turn off the heat and add the wine or vermouth to deglaze the pan,
scraping the bottom of the pan to release any browned bits.
4 Slice the potatoes and 1/2 - 3/4-inch (1,5-2cm) slices and lay half of them in a
single layer in the baking dish. Season very lightly with salt (the cheese and
bacon will add a fair amount of salt) and freshly ground black pepper. Strew
half of the onion mixture over the potatoes and half of the bacon.
5 Arrange the remaining half of the potatoes in a single layer in the baking dish,
season with salt and pepper, then finish with the remaining onions and bacon.
Dribble the cream over the top, then cover with the slices of cheese in a single
layer. Bake on the middle rack of the oven until the cheese is melted and
starting to brown, about 30 minutes. Serve hot.

Tartiflette

Course:

🧂 Ingredients

Instructions

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