recipe for tartiflette
Tartiflette is this year’s must-make Holiday side dish! This casserole is a traditional side dish that was served in France’s mountains. It combines creamy, cheesy potatoes with crispy bacon and caramelized onion for a unique Thanksgiving side dish
Basic Ingredients for recipe for tartiflette
- Yukon Gold Potatoes, peeled, 3.5 lbs (1580g)
- 7 slices of thick, center-cut bacon
- Sliced into 1-inch strips
- 1 1/2 cups (350ml) Gruyere cheese, shredded
- 2 cups (300g), yellow onion, cut into half-moons
- 3/4 cup (180ml) heavy cream
- 1/2 cup (120ml), whole milk
- 2 cloves of garlic, minced
- 1/2 cup (120ml), dry white wine
- 1 1/2 tsp (7.5ml), fresh thyme chopped (separated).
- 1 1/2 teaspoon (7.5ml salt) Camembert
- 1-8oz (230g), wheel
How do you make recipe for tartiflette
- Boil potatoes until fork-tender. Let cool. After this, Heat a large nonstick skillet on medium heat. Broil bacon until crisp. Transfer the bacon to a plate lined in paper towels. Reduce the quantity to 1 tbsp.
- Sauté the onions in bacon fat until softened and caramelized. Salt and pepper to taste. Add the thyme. Allow cooling. In a medium bowl, combine cream, milk, and garlic. Add salt. Set aside.
- Cut potatoes into quarter-inch (6mm) pieces and place them aside. Grease an oval gratin pan 13 x 9 (32cmx23cm) in size. Place one layer of potato slices on a lined pan.
- Sprinkle 1/3 cup of Gruyere cheese (80ml), 1/3 cup of chopped bacon, 1/3 cup of the onions, and 1/3 cup of the milk/cream mix (80ml). Continue this process until you have created three layers. To create a top-and-bottom, slice the cheese wheel horizontally like you would a hamburger bun. Cut the wheel in quarters.
- Eight triangles will be left of cheese. Sprinkle cheese triangles over the top of the casserole. Sprinkle the remaining half teaspoon of fresh thyme on top. Bake at 400F for thirty-five to forty minutes, or until cheese is melted.
- The Store: Look for bacon that is more meaty than fat when shopping for bacon. This will give you the best taste. Camembert can be substituted for Brie for a more intense, pungent flavor. The Day Before You can prepare the entire dish ahead of time, cover it and keep it in the refrigerator. Bake according to the instructions.