Bring a little bit of France to your own kitchen with this delicious cheesy potato and onion gratin.
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
- 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
- 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.
- Preheat the oven to 400 degrees F.
- 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.)
- Prepare a baking dish by rubbing it with a little extra virgin olive oil.
- 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.
- Pour the crème fraiche in the baking dish.
- Slice the wedge of cheese in half horizontally.
- Top the gratin with halved cheese, rind up.
- Bake for 25-30 minutes.