Tartiflette (Potato, Bacon & Cheese Bake)

Dinner · Meat & Poultry Mains

Tartiflette (Potato, Bacon & Cheese Bake)

Tender potatoes, crisp bacon and creamy onions form the layers of this generous cheese bake. Gruyere and a soft-rind cheese melt into a savory topping.
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Prep
30 minutes
Cook
1 hour 5 minutes
Rest
10 minutes
Total
1 hour 45 minutes
Serves
8 servings

Bring it to the table

About this recipe.

Layers of potatoes, bacon and creamy onions baked beneath Gruyere and soft-rind cheese.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 1/2 lb Potatoes (Yukon gold)
  • 1 tbsp Kosher Salt (Plus 1 tsp (divided))
  • 2 oz Gruyere cheese (grated (about 1/2 cup))
  • 3 cloves Garlic (minced)
  • 1 med Yellow Onion (diced)
  • 1 tbsp Thyme leaves (fresh)
  • 7 oz Bacon slices, thick-cut (6 slices)
  • 8 oz Semi-soft, soft-rind cheese wheel (Reblochon, or Brie or Camembert as alternatives)
  • 1/2 tsp Black pepper (freshly ground)
  • 1/2 cup Wine, dry white
  • 1 1/2 cups Heavy cream

The cooking plan

How to make Tartiflette (Potato, Bacon & Cheese Bake).

  1. Heat oven to 375°F. Slice peeled potatoes 1/4 inch thick. Cover with cold water in a pot and add 1 tablespoon salt. Bring to a boil, then simmer 4–5 minutes, just until barely tender. Drain.
  2. Brown chopped bacon in the dried pot over medium heat. Remove with a slotted spoon. Keep 2 tablespoons rendered fat in the pot; discard excess safely.
  3. Soften onion and garlic in the reserved fat for 3–5 minutes. Add thyme, the remaining teaspoon salt and black pepper. Pour in wine and scrape up browned bits. Simmer 2–4 minutes to reduce by half, then add cream and gently simmer 2 minutes.
  4. Spread half the potatoes in a 9-by-13-inch or 4-quart baking dish. Add half the bacon and half the onion cream. Repeat potatoes and cream, then top with Gruyere, wedges of soft-rind cheese and remaining bacon.
  5. Bake 30–35 minutes, until potatoes are tender, cheese is browned and the center is bubbling hot. Rest 10 minutes before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Tartiflette (Potato, Bacon & Cheese Bake)

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Layers of potatoes, bacon and creamy onions baked beneath Gruyere and soft-rind cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Rest 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: French
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    2 ½ lb Potatoes Yukon gold
  • 1 tbsp Kosher Salt Plus 1 tsp (divided)
  •  
    2 oz Gruyere cheese grated (about 1/2 cup)
  • 3 cloves Garlic minced
  • 1 med Yellow Onion diced
  •  
    1 tbsp Thyme leaves fresh
  •  
    7 oz Bacon slices, thick-cut 6 slices
  •  
    8 oz Semi-soft, soft-rind cheese wheel Reblochon, or Brie or Camembert as alternatives
  • ½ tsp Black pepper freshly ground
  •  
    ½ cup Wine, dry white
  • 1 ½ cups Heavy cream

Equipment

1 Vegetable peeler
Chef's knife
1 Knife
1 Cutting board
1 Mandoline slicer (optional)
Measuring cups and spoons
1 Large pot
1 Colander
1 Wooden spoon
1 Box grater
1 9x13" or 4-quart baking dish

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oven to 375°F. Slice peeled potatoes 1/4 inch thick. Cover with cold water in a pot and add 1 tablespoon salt. Bring to a boil, then simmer 4–5 minutes, just until barely tender. Drain.
  2. Brown chopped bacon in the dried pot over medium heat. Remove with a slotted spoon. Keep 2 tablespoons rendered fat in the pot; discard excess safely.
  3. Soften onion and garlic in the reserved fat for 3–5 minutes. Add thyme, the remaining teaspoon salt and black pepper. Pour in wine and scrape up browned bits. Simmer 2–4 minutes to reduce by half, then add cream and gently simmer 2 minutes.
  4. Spread half the potatoes in a 9-by-13-inch or 4-quart baking dish. Add half the bacon and half the onion cream. Repeat potatoes and cream, then top with Gruyere, wedges of soft-rind cheese and remaining bacon.
  5. Bake 30–35 minutes, until potatoes are tender, cheese is browned and the center is bubbling hot. Rest 10 minutes before serving.

Notes

Adapted from Jesse Szewczyk’s Tartiflette at The Kitchn. Corrected imported cooking ranges of “3 to 50” and “2 to 40” minutes to 3–5 and 2–4 minutes. Brie or Camembert gives a different finish from Reblochon. Refrigerate leftovers promptly, use within 3 days and reheat to 165°F. No nutrition or tested claims supplied.

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