Tartiflette (French Potato, Bacon, and Cheese Casserole)

4.7
(38)
31 Reviews
26 Photos

This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on October 8, 2023
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Prep Time:
10 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 tablespoon butter

  • 3 pounds whole russet potatoes

  • 12 ounces thick cut bacon, cut into 1/2-inch pieces

  • 2 large onions, thinly sliced

  • 1 teaspoon salt, or to taste

  • ½ teaspoon freshly ground black pepper, or to taste

  • 1 pinch cayenne pepper, or to taste

  • ½ cup dry white wine

  • ¾ cup creme fraiche

  • 1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese

Directions

  1. Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.

  4. Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.

  5. When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.

  6. Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

    close up view of a Tartiflette (French Potato, Bacon, and Cheese Casserole) in a black baking dish on a kitchen towel
    Chef John

Recipe Tip

Because it's made from raw milk, Reblochon cheese cannot be imported from France. But you could substitute Dancing Fern or Delice du Jura, or you could use half Gruyère and half Brie.

83 home cooks made it!

Nutrition Facts (per serving)

498 Calories
30g Fat
36g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 498
% Daily Value *
Total Fat 30g 38%
Saturated Fat 17g 85%
Cholesterol 91mg 30%
Sodium 1120mg 49%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 21g 43%
Vitamin C 13mg 14%
Calcium 255mg 20%
Iron 2mg 11%
Potassium 963mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.