A Little Taste of the French Alps. If you've ever spent a winter in the French Alps, you may have come across Tartiflette, a wonderfully comforting potato dish from the Haute-Savoie region of France.
Traditionally made with Reblochon cheese, this rustic gratin combines tender potatoes, smoky bacon, sweet onions and a splash of white wine, all baked beneath a glorious layer of melted cheese.
We're making ours with Fleur des Alpes cheese, available at Summerhill Market. It's our delicious take on a French mountain classic, and just the thing for a chilly evening.
Tartiflette with Fleur des Alpes Cheese
Serves 4–6
Ingredients
2 lb (900 g) Yukon Gold potatoes
6 oz (170 g) thick-cut bacon, diced
1 large yellow onion, thinly sliced
2 cloves garlic, minced
½ cup dry white wine
½ cup crème fraîche
12 oz (340 g) Fleur des Alpes cheese, sliced
½ teaspoon kosher salt, or to taste
Freshly ground black pepper
1 tablespoon unsalted butter, for baking dish
Preparation
Preheat oven to 375°F.
Place potatoes in a large pot of salted water. Bring to a boil and cook for 12–15 minutes, until just tender. Drain, cool slightly and slice into ¼-inch rounds.
In a large skillet over medium heat, cook bacon until golden. Remove bacon, leaving about 1 tablespoon of fat in the skillet.
Add onion and cook for 8–10 minutes until soft and lightly golden. Add garlic and cook for another minute. Pour in white wine and simmer until reduced by half. Return bacon to skillet.
Butter a shallow baking dish. Arrange half the potatoes in an even layer, season with salt and pepper, and spoon over half the bacon and onion mixture. Repeat with remaining potatoes and bacon mixture.
Spread crème fraîche over the top and arrange Fleur des Alpes cheese evenly over the potatoes.
Bake for 20–25 minutes, until bubbling and beautifully golden. Let rest for 5 minutes before serving.
Mari's Tip: Serve with a crisp green salad dressed simply with Dijon mustard vinaigrette. The acidity is the perfect balance to all that lovely melted cheese.
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