Tartiflette (French Potato Dish)

 


  • 3.5 lbs Yukon Gold Potatoes, peeled
  • 7 slices bacon, sliced into 1 inch strips
  • 2 cups yellow onion, diced or sliced into half moons
  • 2 garlic cloves, minced
  • ¾ cup heavy cream
  • ½ cup whole milk
  • ½ cup dry white wine (or more whole milk)
  • 1 ½ tsp fresh thyme, chopped (separated)
  • 1 ½ tsp salt
  • 1 ½ cup white cheddar cheese, shredded
  • 1-8oz wheel of brie
  1. Boil peeled potatoes until fork tender. Allow to cool.
  2. Meanwhile, heat a large non-stick skillet on medium high. Cook bacon until crispy. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain.
  3. Remove all but 1 tbsp of bacon fat from the pan and sauté onions in fat until soft and caramelized, add garlic. Season to taste with salt and pepper. Add thyme.  Set aside to cool.
  4. Then in a medium-sized bowl combine cream, milk, wine and salt. Set aside.
  5. Slice potatoes into ¼ inch slices and set aside.
  6. Preheat oven to 400F (if baking right away). Grease a 13 x 9 casserole.  Line pan with one single layer of potato slices, sprinkle a 1/3 cup of cooked bacon over the potatoes, 1/3 cup of the Gruyere cheese, 1/3 cup of onions and 1/3 cup of the milk/cream mixture.  Repeat this process until you create 3 layers.
  7. Slice the wheel of cheese horizontally as if cutting a hamburger bun to create a top and bottom.  Then cut the wheel into quarters.  You will have 8 triangles of cheese. Place cheese triangles all over the top of casserole. Sprinkle with remaining ½ tsp of fresh thyme.
  8. Bake at 400F for 35-40 mins until cheese has melted and topping is golden brown.
Note: The entire dish can be pre-assembled the day before, covered and refrigerated.  Then bake according to instructions listed.


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