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Tartiflette (French Potato Casserole)

There are few near-universal comfort foods, but right at the top is the humble potato. Go around the world and potatoes may be as beloved as they are in your hometown. In France a favorite comfort food dish is tartiflette, a cheesy potato casserole. Unlike potatoes au gratin, there is no béchamel to make beforehand and no cream required for this tasty meal-in-a-dish. Yet the creaminess of the cheese and an ample amount of sautéed onions and bacon make this an unforgettable casserole.

Tartiflette (French Potato Casserole)

In the Eastern portion of France near the Alps is where an unpasteurized, semi-ripe cheese called Reblochon comes from. It’s illegal to import to the US thanks to laws governing pasteurization passed in 2004. But, it is traditionally used in tartiflette to give an ultra-creamy flavor and texture to the recipe, as well as a bit of nuttiness. If you live in a country where Reblochon is unavailable, a mixture of Gruyère and Fontina cheeses will give the most similar taste.

Some added milk to the baking dish lends creaminess and the end result is an incredibly flavorful and rich casserole that far surpasses potatoes au gratin in terms of flavor.

Tartiflette (French Potato Casserole)

To start making this recipe you’ll need to sauté your chopped onions along with some bacon and garlic. Once this has had a while to cook deglazing the skillet with a small amount of white wine is customary. If you cannot have wine or don’t enjoy the taste you can use 1 ounce apple cider vinegar combined with 2 ounces of water instead.

Tartiflette (French Potato Casserole)

To make the casserole layer thinly-sliced, and parboiled potatoes with the onion mixture, then top with your cheese. The final step before baking is the pour a little bit of whole milk over the whole thing.

Tartiflette (French Potato Casserole)

You may need to cover the casserole part way if it gets too brown, but I found that uncovered in my oven left me with the perfect amount on color on top and around the edges.

Tartiflette (French Potato Casserole)

Serve this tartiflette with a salad and you’ve got a hearty meal that’s loaded with the rich flavors of French comfort food.

Serves 6-8

25m prep time

57m cook time

450 calories

5
Rated 5 out of 5
Rated by 3 reviewers

Allergens: Milk

Ingredients
  • 2 lbs Russet potatoes
  • salt to taste
  • 1 tablespoon olive oil
  • 2 white onions, finely chopped
  • 7 oz bacon
  • 1 clove garlic, minced
  • 1/2 cup (3 oz) white wine
  • pepper to taste
  • 2/3 cup whole milk
  • 2 (8 oz) packages Gruyere or Fontina cheese, shredded
Preparation
  1. Preheat oven to 350˚F. Peel and thinly slice potatoes, placing them into a pot of water to avoid oxidation when sliced. Salt potato water generously and heat to a low boil. Cook for 7 minutes or until just becoming fork tender.
  2. Preheat oven to 350˚F. Peel and thinly slice potatoes, placing them into a pot of water to avoid oxidation when sliced. Salt potato water generously and heat to a low boil. Cook for 7 minutes or until just becoming fork tender.
  3. In a large skillet heat olive oil over medium. Cook bacon and onions together for 8 minutes, then add in garlic and cook for 2 minutes. Deglaze with white wine. Remove from heat.
  4. Add half the potatoes to bottom of 9”x13” (or 3 quart) baking dish and season with salt and pepper. Pour half bacon mixture on potatoes. Add remaining potatoes and season again. Top with remaining bacon mixture.
  5. Gently pour milk over casserole and top with cheese. Bake for 35-40 minutes or until cheese is melted and just beginning to brown.

Recipe adapted from Kitchen Stories.

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