We took a trip to Annecy, France and discovered a shop selling tartiflette sandwiches. Soft bread cradled the most cheesy potato, onion, and bacon gratin made with local Reblochon cheese. Many of you loved the photos on Instagram, so we decided to try and make our own at home. This sort of cheesy potato casserole would be perfect for a cold, rainy day.
It’s definitely hearty and something you only make once in a while, with it’s decadent silky sauce, buttery potatoes, sweet onions, and crunches of smokey bacon. This could even be your new signature side dish that replaces those old potato casseroles for the holidays. Reblochon is an unpasturized cheese from the Haute Savoie region of France. It’s currently not available in the United States, so if you don’t have access to it, you could use Gruyere cheese, Fontina cheese, or Taleggio cheese instead.
Tartiflette: Potatoes, Bacon and Cheese
- 1 Reblochon cheese, rind on
- 2 lbs firm potatoes, peeled and sliced into 5mm rounds
- 1/3 lb smoked bacon, slived into lardons
- 2 large onions, thinly sliced
- 1/2 cup white wine
- Freshly ground pepper
- Preheat your oven to 400F.
- In a pan, brown the bacon with the onions.
- Add the potatoes and cook on medium heat for 20 minutes.
- Deglaze the pan with white wine and cook for about 5 minutes. Season with pepper.
- Cut the Reblochon cheese in half. Save one half for the top. Cut the other side into small pieces and mix into the potato mixture.
- In a baking dish, arrange the potato mixture and place the pieces of cheese on top, rind facing up. Bake for about 15 to 20 minutes or until the cheese browns.