A Scrumptious French Classic Dish

Bring a little bit of France to your own kitchen with this delicious cheesy potato and onion gratin.

Tartiflette

If you can't travel to France, then bring it to your own kitchen. Prepare a classic potato dish from the French Alps and enjoy the goodness of potatoes baked with cheese, bacon and onions. Let's say it in French together — tartiflette.

Tartiflette: French potato, onion & cheese gratin recipe

Serves 4

Ingredients:

  • 2 pounds potatoes, peeled and diced
  • Extra-virgin olive oil
  • 1 big onion, chopped coarsely
  • 7 ounces thick-cut bacon (or pancetta), diced
  • 1 wedge of Brie or Camembert cheese (about 8 ounces)
  • 4 ounces crème fraiche

Directions:

  1. Bring a large pot of salted water to a boil. Add the potatoes and cook the until they are almost tender. Drain and set them aside.
  2. Preheat the oven to 400 degrees F.
  3. In a small saucepan over medium heat, cook bacon until just starting to crisp. Add onions to the pan and saute until just starting to brown. (If the pan is getting dry, add a little extra virgin olive oil.)
  4. Prepare a baking dish by rubbing it with a little extra virgin olive oil.
  5. Put half of the potatoes in the baking dish. Next, half of the onion and bacon mixture, then the rest of the potatoes. Add the remaining onion and bacon mixture.
  6. Pour the crème fraiche in the baking dish.
  7. Slice the wedge of cheese in half horizontally.
  8. Top the gratin with halved cheese, rind up.
  9. Bake for 25-30 minutes.

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Crispy Parmesan potatoes recipe

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Comments

Comments on "French potato, onion & cheese gratin"

Jennifer February 09, 2014 | 3:05 PM

We found the brie too mild, and replaced it with shredded smoked gruyere. It makes a crispy brown crust on top, instead of melting into the potato dish, but the yumminess more than makes up for the crustiness.

Rowena Dumlao - Giardina January 19, 2014 | 2:33 AM

Hi Janmcbaker, you will have to slice the cheese horizontally, like how you would slice a bagel then you put the rind side up. Scraping off the rind (but not completely taking it away) refers to the original cheese to be used which is the reblochon. Sorry, it's not mentioned the recipe. If you are using brie or camembert, there's no need to scrape off the rind. Just slice it horizontally then put it on the potatoes. I hope you'll like the tartiflette!

Rowena Dumlao - Giardina January 19, 2014 | 2:22 AM

Hi Craig, you can use sour cream or even regular cream if you can't find it.

janmcbaker January 18, 2014 | 7:27 PM

Thanks for clarifying that. And sorry for the double post. My wifi was going really slow and I wasn't sure if my first post went through.

Janmcbaker January 18, 2014 | 8:06 AM

Hi- I'm not entirely clear about the directions in #7. When you say 'cut it in half' does that mean the bottom rind that was removed or the rest of the cheese? Thanks! It sounds like a wonderful recipe in any case.

craig January 18, 2014 | 4:19 AM

Is there a substitute for the cream?

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