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.
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.
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.
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.
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.
- 4 small russet potatoes, peeled
- 1 small onion, sliced
- 1 shallot, minced
- 8 slices thick-cut bacon, cut into 1/2" pieces
- 3/4 cup heavy cream
- 4 oz . brie, rind removed
- salt and pepper
- 1 tbsp unsalted butter, softened
- Preheat the oven to 400°F. Bring a medium saucepan of salted water to a boil. Place the potatoes in the water and boil over medium heat for about 15 minutes, just until they're tender. You don't need them to be mashed-potato tender, but they should be mostly cooked. Drain the potatoes and set aside to cool.
- To the saucepan, add the bacon pieces and cook until the bacon is crisp. Use a slotted spoon to temporarily remove the bacon from the pan and place on a paper towel-lined plate.
- Add the sliced onions and minced shallots to the saucepan and cook until softened and translucent - about 5 minutes. Add the bacon back to the pan and give the mixture a stir to combine. Remove from the heat.
- Slice the potatoes into thin slices (think scalloped potatoes). Brush an 8" oven-safe dish or a couple of crock-bowls with the softened butter. Arrange half of the potatoes slices in the pan, overlapping each other if necessary to fill gaps.
- Sprinkle a small pinch of salt and pepper to the potatoes, then add half of the bacon-onion mixture. Grab half of the brie and tear off chunks to place evenly over the top of the mixture in the pan. Pour half of the heavy cream all over. Arrange the remaining potato slices in one even layer, then again top with a sprinkle of salt and pepper. Add the remaining bacon-onion mixture, pour the remaining heavy cream, and top with chunks of brie.*
- Bake for approximately 15 minutes - the cheese should be bubbling and the potatoes should be tender.
*Depending on what size pan you used and how small your potatoes actually were, you may have some extra potato slices leftover.
Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 505
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