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- Recipes
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- Vegetable
- Root vegetables
- Potato
- Potato side dishes
- Baked potato
This is a French-inspired dish, which originates from the Savoie region. It's delicious served with a crisp, green salad.
27 people made this
IngredientsServes: 4
- 3 large potatoes, peeled and sliced
- 7 rashers streaky bacon, chopped
- 15g butter
- 1 large onion, sliced
- 4 tablespoons white wine
- 2 tablespoons creme fraiche
- 225g Reblochon cheese
- salt and ground black pepper to taste
MethodPrep:35min ›Cook:35min ›Ready in:1hr10min
- Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Preheat an oven to 220 degrees C / Gas 7. Grease an 20cm inch square baking dish.
- Stir-fry bacon in a frying pan over medium high heat for about 5 minutes. Remove bacon; pour off fat. In the same frying pan, melt the butter, add onions and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine and simmer until most of the wine has evaporated. Remove from heat.
- Place one-half of the potatoes into the prepared dish; then spread one-half of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the reblochon, cut it into thin slices, and layer the slices evenly over the top.
- Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.
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Reviews & ratingsAverage global rating:(22)
Reviews in English (18)
Thank you. Very good.-10 Nov 2016
by Joe Pontes
This dish is often found in many high-end restaurants, but with quite a few things you can do to upgrade the flavor with common ingredients. Since the average person has to get their ingredients from supermarkets, Port Salut cheese is probably the best substitute for the difficult to find Reblochon. That said, you are MUCH better off using chopped Pancetta (which you won't have to drain) than bacon. A couple of cloves of garlic go very well in with the onions and bacon/pancetta. Also, I would recommend only half-pre-cooking the potatoes in step 1, then slicing them, and then frying them in withe the frying pan items before putting them in the baking dish. Perhaps most importantly, this dish was MADE for Thyme - add 1/2 tbsp of thyme to the cream and wine before baking too. Yummy! Great addition to the site!-16 Sep 2009
Make a Tater Tot Tartiflette and Scam Your Way to Fancy
In the French Alps the food is a bit different from what you might think of as 𠇏rench” food. No tiny portions of nouvelle cuisine with delicate saucery here. The food of the area is more what one might call robust. A bit heavier, a bit richer, most probably to address the caloric loss of days swooshing down mountains. Not being a skier myself, I have no idea how hungry it makes one, but I assume that the combination of physical activity and adrenaline make for some serious post-run pangs.
One of my favorite recipes from the region is a little minx called tartiflette. I know this sounds like a French manic-pixie-dream-stripper, but actually it is a killer combination of potatoes, bacon, onion, and a rich buttery local cheese called reblochon. It is a Frenchified potato bacon cheese casserole and it is impossibly delicious. It is also a perfect brunch dish, as you can make the casserole ahead and then just bake it off, sort of a fancy Gallic version of a hash brown casserole.
It’s also kind of a pain. It takes a while to prep and cook and calls for a cheese one usually has to special-order from a gourmet cheese monger. That&aposs all well and good if you are planning an Alpine dinner party and have weeks to make arrangements, but what if you want some of that potatoey, baconey, cheesy pleasure right now?
So I make totiflette. Let’s be very clear, this is a different beast than the original, and I absolutely recommend that when you can you either head for the Savoy region of France and munch one in situ or find a good recipe (like this one by Anthony Bourdain) and a source for the cheese and indulge. This is not a replacement for the veritable, just a satisfying “inspired by” version, with all due apologies to the French.
Swapping out frozen tater tots for the raw potatoes cuts the cooking time way down, as does using pre-cooked bacon. Whenever I am making bacon, I make the whole package and keep the extra in the freezer for recipes just like this one, but there is no shame in buying that pre-cooked box at the store. If you’re feeling ambitious, go ahead and cook some fresh, whatever makes you happy. But make this dish, sooner rather than later. It is great pals with roasted meats, but I love it on a brunch buffet next to some scrambled eggs.
Tartiflette: French Potato, Cheese, and Bacon
We took a trip to Annecy, France and discovered a shop selling tartiflette sandwiches. Soft bread cradled the most cheesy potato, onion, and bacon gratin made with local Reblochon cheese. Many of you loved the photos on Instagram, so we decided to try and make our own at home. This sort of cheesy potato casserole would be perfect for a cold, rainy day.
It’s definitely hearty and something you only make once in a while, with it’s decadent silky sauce, buttery potatoes, sweet onions, and crunches of smokey bacon. This could even be your new signature side dish that replaces those old potato casseroles for the holidays. Reblochon is an unpasturized cheese from the Haute Savoie region of France. It’s currently not available in the United States, so if you don’t have access to it, you could use Gruyere cheese, Fontina cheese, or Taleggio cheese instead.
Easy bacon and brie potato bake
A while ago I was browsing through one of my French cookbooks when a dish of soft, creamy potatoes drenched in oozy cheese caught my eye. Tartiflette. What a beautiful word. I am no stranger to tartiflette and have made a version of it for years but as it is very hard to find good Reblochon cheese in South Africa, I usually substitute with brie or camembert to give me a similar creaminess. But because I couldn’t find reblochon before I made this dish, I didn’t feel it right to call it Tartiflette because it’s technically not a tartiflette unless it contains a heft amount of soft, nutty reblochon.
Let’s be honest though, there are few combinations as glorious as bacon and brie cheese (as is demonstrated by this awesome bacon & brie grilled cheese) and when you combine it with garlic, potatoes and cream, you are bound to have a winner on your hands. This recipe is beyond easy to knock together and after an hour in a hot oven, you have simple perfection. This makes a fabulous meal on its own with a zest green salad to cut the richness of the potatoes but also makes a great side dish to grilled/roasted meats.
Tartiflette: A French-Style Cheesy Potato Bake
One of my bucket list items has always been to go skiing in the French Alps. I’m not a particularly impressive skier, but I enjoy the sport and, more importantly, the experience that goes with it.
Tartiflette
I love the snow and fresh air of the mountains. I love relaxing around the fire pits that are usually set up at ski resorts, as well as the steak dinner that typically follows.
In the French Alps, I’d be able to add authentic tartiflette to that dinner menu. Tartiflette is a cheesy baked potato dish made in the Alpine region of France using reblochon cheese, a creamy, soft cheese that’s unique to the area.
Le Fromage
Reblochon is luxurious in texture and has a strong, nutty quality. It’s the inspiration behind tartiflette, which is a dish used to promote this type of cheese.
But reblochon can be difficult to come by here in the States. You probably won’t find it at your local market.
Instead, when I make tartiflette at home, I use creamy brie as a substitute. While the brie doesn’t have that nutty taste, it does offer a similar texture and makes the dish feel just as indulgent.
Aux Lardons
Another wonderful component of tartiflette are the lardons, known to us as bacon. Who doesn’t love some crispy bacon in their potatoes?
The bacon is fried in a hot pan until crisp, then temporarily removed so that the onion and shallots can be cooked in the residual fat. This bacon-onion mixture is then layered with thin slices of potato, chunks of cheese, and heavy cream before it’s baked into glorious tartiflette.
Après-Ski
Obviously, this dish is not light or particularly low-calorie. However, if you’re enjoying it after a day skiing, cross-country skiing, or even just a long hike on a cool day, it can definitely hit the spot.
At home, I prefer making tartiflette in smaller portions and serving it as a side. With a nicely seared steak, tartiflette is definitely a welcome addition on a winter table.
Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin. Get the recipe for French Bacon, Potato, and Reblochon Casserole (Tartiflette) »
Easy bacon and brie potato bake
A while ago I was browsing through one of my French cookbooks when a dish of soft, creamy potatoes drenched in oozy cheese caught my eye. Tartiflette. What a beautiful word. I am no stranger to tartiflette and have made a version of it for years but as it is very hard to find good Reblochon cheese in South Africa, I usually substitute with brie or camembert to give me a similar creaminess. But because I couldn’t find reblochon before I made this dish, I didn’t feel it right to call it Tartiflette because it’s technically not a tartiflette unless it contains a heft amount of soft, nutty reblochon.
Let’s be honest though, there are few combinations as glorious as bacon and brie cheese (as is demonstrated by this awesome bacon & brie grilled cheese) and when you combine it with garlic, potatoes and cream, you are bound to have a winner on your hands. This recipe is beyond easy to knock together and after an hour in a hot oven, you have simple perfection. This makes a fabulous meal on its own with a zest green salad to cut the richness of the potatoes but also makes a great side dish to grilled/roasted meats.
5.0 from 1 reviews Easy bacon and brie potato bake Print Prep time 15 mins Cook time 1 hour Total time 1 hour 15 mins This potato bake flavoured with crispy bacon and melty brie cheese cooked in cream is an indulgent, delectable side dish you will make over and over again. Author: Alida Ryder Recipe type: Potato bake, Casserole, Serves: 8-10 Ingredients
Potato Casserole
By combining simple ingredients you’re going to get amazing results, especially with this traditional potato casserole. Here’s what you’ll need to get started.
- Potatoes – you can either use Idaho Potatoes here or frozen diced potatoes (to make this dish more quickly).
- Thick Cut Bacon – bacon makes everything better. You could also add smoked sausage to make this a meal!
- Yellow Onion – perfectly adds that oniony flavor without being overpowering.
- Butter – this is used to saute the onions but also to make the base of the sauce.
- All-Purpose Flour – to thicken the sauce.
- Milk – for creaminess.
- Heavy Cream – more creaminess but thicker.
- Cream Cheese – you could also use sour cream here. Tangy delicious flavor.
- Salt and Pepper – to taste.
- Nutmeg – just a pinch!
- White Cheddar Cheese – I used Kerry Gold Dubliner cheddar…..ahh-mazing.
French Potato, Onion, Bacon, and Cheese Tartiflette (Gluten-Free)
Celiac.com 06/08/2019 - Are you looking to turn some gluten-free cooking corner? Are you looking to absolutely crush it for your next special dining occasion? Then I encourage you to consider the tartiflette, an undeniably French contribution to sumptuous eating. In the tartiflette, potatoes, bacon, onions, more potatoes, maybe some garlic, and some delicious soft cheese come together to deliver culinary perfection. The result is a cheesy, baconey, potatoey, oniony gluten-free delight that is sure to have people gasping in delight and asking how you did it.
This recipe comes via the excellent Chef John over at FoodWishes. Commentor Vladimir Nachbaur says the secret to the dish is "scrubbing the dish with garlic before laying the potatoes in it. In fact I believe garlic is usually a big part of this dish and I usually add finely diced garlic to the onions, but maybe that's just my take on it!"
Celiac.com Sponsor (A12):
I'm keen to try it, and definitely ready to add a dash of garlic for luck. For an excellent video presentation, try Chef John's YouTube channel.
The ingredients for Chef John's about 8 portions:
- butter for greasing casserole dish
- 3 pounds russet potatoes, cooked with skins on, in salted water
- 12 ounces thick-cut bacon, cut into 1/2-inch pieces
- 2 large onions, sliced thin
- salt, freshly ground black pepper, and cayenne to taste
- 1⁄2 cup drinkable white wine
- 3/4 cup crème fraiche
- 1 pound Reblochon cheese, or something similar like Dancing Fern
Directions:
Cook at 375 Fahrenheit for 45 minutes, or until potatoes are very tender.
Ingredients
- 250g of value smoked back bacon, chopped
- 4 closed cup mushrooms, thinly sliced
- 80g of cheddar cheese, grated
- 1 small onion (approx 110g), coarsely chopped
- 100g of value pasta shapes
- 250ml of milk
- 25g plain white flour
- 25g margarine/butter
- 1 tbsp vegetable oil
- Serves: 2
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 30 mins
- Oven temp: 180c
- Price per person: £1.41
- Store cupboard: Basic
- Calories per serving: 924
- 5-a-day per serving: 0.9
Method
- Preheat the oven. Cook the pasta according to the packet instructions.
- Meanwhile, heat the oil in a frying pan and fry the bacon for 5-6 minutes or until crispy. Remove from the pan and set aside.
- In the same frying pan, fry the onion and mushrooms for 3-4 minutes, or until soft. Remove from the pan and set aside.
- Once the pasta is cooked, drain and set aside.
- To make the cheese sauce, melt 25g margarine or butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce develops a thicker consistency. Stir in 50g cheddar cheese and season with salt and pepper.
- Stir the cooked pasta, mushrooms, onion and bacon into the cheese sauce and transfer to an ovenproof dish. Sprinkle with the remaining cheese and bake for 10-15 minutes or until the top is golden.
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