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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
Equipment images are illustrative. Exact products may vary.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
