Recipe by Cucina Casalingo
This Tartiflette recipe originated in Savoie, in the French Alps, as a recipe to promote the local cheese, Reblochon. Full of potatoes, rich cheese, and smoky bacon, it caught on as an easy to prepare recipe at ski resorts and has been popular ever since. Serve this hearty Tartiflette Recipe with crisp white wine and chocolate mousse for an easy, romantic, Alpine-themed dinner.Reblochon cheese is at once tart and creamy. It’s a perfect addition to the smoky French bacon and potatoes in this homey casserole.
- 2 tablespoons olive oil
- 1 cup chopped white onion
- 1⁄3 lb smoked bacon, chopped (or Ventreche)
- 2 1⁄4 lbs cubed white potatoes
- 1⁄2 cup white wine
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 lb sliced reblochon cheese
Directions See How It's Made
- Preheat an oven to 350°F
- Heat the olive oil in a large skillet over medium heat. Stir in the onions and cook, stirring occasionally, for 4 minutes.
- Add the Ventrèche and cook, stirring, for an additional 10 minutes.
- Add the potatoes, white wine, salt, and pepper; bring the mixture to a simmer, cover, and cook for 8 minutes.
- Transfer the half of the potatoes to an oven-safe baking dish.
- Cover the potatoes with half of the Reblochon, and then repeat the layers once, ending with the last of the Reblochon on the top of the casserole.
- Bake for 25 minutes, until it is hot and bubbling.