Tartiflette is a French recipe made of potatoes, bacon and cream similar to au gratin potatoes, which originally did not contain cheese. Tartiflette contains lardon (cubed pork fat), but in the states, it may be easiest to use bacon. That’s why I use. Meanwhile, it is not a dish we can afford to consume on a regular basis, health-wise, but for special occasions or a treat, it is perfect, and so worth the effort.
In warm weather, you may prefer German Hot Potato Salad, instead. It contains no cream, but tastes heavenly with the addition of bacon. I often serve it at room temperature.
You'll never have this dish curdle. Why? Because it contains so much cream. Milk usually curdles at high temperatures. Cream contains more fat and its richness is irreplaceable.
- 2.5 lbs. potatoes, peeled
- Butter, for dish
- 1/2 lb. (8 oz) thinly sliced, gluten free bacon
- 1 medium-size yellow onion, finely chopped
- 2 garlic cloves, grated or minced
- 1/3 cup dry white wine (I use Sauvignon Blanc)
- 1 cup heavy cream
- 2 Tablespoons milk
- 2 teaspoons fresh thyme leaves
- 1 cup shredded Swiss cheese (or cheddar, or your favorite soft cheese)
- Place whole potatoes in a large pot covered with cold water. Bring to a boil over and cook for about 15 minutes. Test for doneness by inserting a steak knife into the potatoes. If there is no resistance, the potatoes are done. Drain and set aside to cool until you can comfortably touch them, about 5 - 10 minutes. Cut the potatoes into 1/4-inch slices; and set aside.
- Meanwhile, preheat oven to 350°F. Butter a 9 x 9-inch baking dish; and add half of the potatoes to the dish; continue to set aside the other half.
- In a large skillet over medium-high heat, cook bacon and onions until bacon is crisp and onion is translucent, 7 - 8 minutes.
- Add garlic and cook, and saute until fragrant, 30 - 60 seconds.
- Add wine, stir and simmer for 1 minute.
- Stir in the cream and milk, and add thyme. Stir and season with ground pepper, to taste.
- Evenly distribute half of the bacon/onion mixture over the potatoes in the dish. Top with the remaining potatoes. Distribute the remaining bacon/onion mixture on top. Sprinkle with cheese and cover with parchment lined foil or parchment and then aluminum foil. (You don't want to chance aluminum leaking into your food.) Bake for 25 minutes on center rack of oven. Remove paper and foil and bake for an additional 20 minutes.
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