Tartiflette | Potato Cheese and Bacon Casserole

Introduction & method

Tartiflette comes from the Savoy region of the French Alps. It's a warming casserole of potatoes, cheese and bacon. The particular cheese that should be used is Reblochon, and actually tartiflette was made popular in the 1980s by a promotional campaign for reblochon. But if you can't get that particular cheese, there are numerous alternatives: you need a soft cheese with a white mould/rind that's sold in small rounds - camembert is probably the most accessible.

Tartiflette | Potato Cheese and Bacon Casserole Recipe

Cook the Potatoes

Peel the potatoes and cut them into 5mm (quarter inch) slices. Place them in a pot with just enough salted water to cover them. Bring it to the boil, put a lid on it, turn it down to a simmer and cook until tender but not falling apart - 10-15 minutes. Drain and leave in a colander over the pan to steam dry.

Prep Ingredients

Cut the bacon into 1cm (half an inch) dice. Peel and thinly slice the onions. Cut into half-moons. Peel and mince the garlic cloves. Cut the reblochon/camembert/whatever in half horizontally and then cut the discs into half-moons. Grate the other cheese.

Make the Sauce

Place a heavy-bottomed pan or cast-iron casserole dish over medium heat. Add the bacon and cook for a few minutes until its fat starts to render. If your bacon isn't very fatty, add some lard, oil or butter. When the bacon is a bit crispy on its edges, remove it from the pan and add in the onions. You'll probably need to add more fat or oil at this point. Gently cook the onions for about 15 minutes until they're going brown, then add the garlic and cook for a couple of minutes more. Add the bacon back in, along with a sprig of thyme, the crème fraîche and the wine. Stir everything together, season with salt and pepper and cook for 2-3 minutes.

Assemble the Tartiflette

Heat your oven to 160°C (320°F) for a fan/convection oven, 180°C (356°F) conventional, gas 4. If you're using the same vessel that you cooked the sauce in, empty it out and clean it if necessary. Place half of the potatoes in a single layer in the bottom of the dish. Pour half of the sauce over it, then the grated cheese. Add the remaining potatoes in a single layer, cover it with the remaining sauce and then arrange the reblochon/camembert on top with the rind side facing upwards. Drizzle with a little olive oil and put half a sprig of thyme on each piece. Bake in the oven (uncovered) for 40 minutes, until golden and sizzling.