Tartiflette (pronounced tar tee fi let, with a short ‘i” in “fi”), is a French au gratin potato recipe classically made using Reblochon cheese, bacon, onion, and white wine. You can use any soft cheese. I used brie. To make an alcohol-free version, use broth or stock instead of wine. Either way, this cheesy concoction is amazing!
While any soft cheese that is good for fondue may be used, I used brie. Camambert will also do.
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Gluten Free Tartiflette
A rich French au gratin potato dish using bacon, onion, and wine. It's the epitome of French cooking, rich and delicious.
Ingredients:
- 3 pounds russet potatoes, peeled
- 1/2+ pound (4 slices) gluten free bacon, (Applegate or Hormel Black Label or Hormel Natural Choice), cut into 1/2 to 3/4-inch pieces
- 1 medium onion (red, yellow, or both), thinly sliced
- 3/4 cup dry white wine (Sauvignon Blanc, Chardonay, Pinot Grigio) (or gluten free low-sodium chicken broth, for alcohol-free)
- Salt and pepper, to taste
- 3/4 pound brie (or camembert or Reblochon) cheese, frozen for 15 minutes, thinly sliced
- Gluten-free creme fraiche or sour cream, for serving (optional)
Instructions:
- Preheat the oven to 350ºF. Bring the whole potatoes to a boil in a pot covered with water; cook for about 20 minutes or until tender all of the way through.
- Drain the water from the pot and allow to rest in a colander until you can comfortably slice them. Slice and set aside.
- In a large skillet, saute the bacon for 5 minutes, stirring often. Remove the bacon drippings except for about 1 tablespoon.
- Add the onion and saute until tender, about 5 minutes, stirring occasionally. Add the wine (or broth) and saute for an additional 5 minutes. Add the potatoes and season with salt and pepper.
- Add the wine (or broth) and simmer for an additional 5 minutes.
- Add the potatoes and season with salt and pepper. Toss to coat the potatoes with the mixture.
- Transfer half of this mixture to a large casserole dish. Top with half of the cheese. Add the remaining potato mixture and top with the remaining cheese.
- Bake on the center shelf for 20 minutes or until the cheese melts. (In the same skillet, you can fry a steak or chicken breast while the potatoes bake.)
- Place under a broiler for 2 or 3 minutes until cheese browns a bit, if desired.
- Remove potatoes from oven and allow the dish to rest for 5 to 10 minutes prior to serving.
- Serve as a side dish. Top with creme fraiche or sour cream, if desired.
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Yum! Another home run Carla! Such Decadence in this recipe.