Tartiflette: The Ultimate Alpine Comfort Food

Dive into a bowl of pure comfort with this indulgent French mountain classic. Tartiflette combines gooey cheese, crispy bacon, tender potatoes, and caramelized onions into one irresistible casserole that’s perfect for chilly evenings or après-ski indulgence.

While purists may insist on using Reblochon cheese, don’t let that stop you from enjoying this delicious dish. The beauty of tartiflette lies in its adaptability – any soft-rind cow’s milk cheese will create a mouthwatering result. Whether you use authentic Reblochon or another funky cheese, you’re in for a treat that will transport your taste buds straight to the French Alps.

Tartiflette may have risen to fame in the 1980s, but its roots run deep in Alpine cuisine. It’s a delicious evolution of traditional mountain dishes that combine melted cheese and potatoes – a combination that’s hard to beat when you need warming from the inside out. While I can’t claim any French Alpine ancestry, my Austrian roots definitely predispose me to loving this hearty, cheesy goodness!

Creating tartiflette is surprisingly simple. We’ll start by par-boiling potatoes to ensure even cooking and infuse them with aromatic thyme. Then, we’ll crisp up bacon, caramelize onions in the flavorful drippings, and deglaze with white wine for an extra flavor boost. A generous pour of cream (or tangy crème fraîche) brings it all together before we blanket the dish in glorious melted cheese.

While Reblochon is the traditional choice, don’t hesitate to experiment with other soft-rind cow’s milk cheeses. Each will lend its own unique character to the dish. Some delicious options include:

• Taleggio
• Saint-Nectaire
• Préféré de nos Montagnes
• Jasper Hill Oma
• Jasper Hill Willoughby
• Jasper Hill Moses Sleeper
• Camembert
• Delice du Jura

No matter which cheese you choose, you’re in for a treat. So grab your favorite soft-rind cheese and let’s create some Alpine magic in your kitchen!

Tartiflette

Ingredients

• 2 1/4 pounds (1kg) Yukon Gold potatoes
• Kosher salt
• 3 fresh thyme sprigs
• 1/4 pound (115g) slab or thick-cut bacon, cut into 1/4-inch lardons
• 1 to 2 tablespoons (15 to 30g) unsalted butter, only if needed
• 2 medium (8-ounce; 225g) yellow onions, thinly sliced
• Freshly ground black pepper
• 1/2 cup (120ml) dry white wine
• 1/2 cup (120ml) heavy cream or crème fraîche
• 1 pound (450g) Reblochon-style soft-rind cheese (see headnote for suggested cheeses)

Directions

1. Prepare the potatoes: Peel and slice into 1/2-inch rounds. Place in a large pot, cover with cold water, and add a generous pinch of salt and the thyme sprigs. Bring to a gentle simmer over medium heat and cook until just tender, about 25 minutes. Drain, discard thyme, and set aside in the pot.
2. Preheat your oven to 350°F (175°C) and position the rack in the middle. In a 10-inch cast iron or stainless-steel skillet, cook the bacon over medium-high heat until the fat renders, about 5 minutes. Adjust the fat in the pan – you want about 1/4 cup (60ml). If needed, add butter to reach this amount.
3. Add the onions to the pan, season with salt and pepper, and cook until softened but not browned, about 8 minutes. Pour in the white wine and cook for 1-2 minutes until it’s nearly evaporated. Transfer this flavorful mixture to the pot with the potatoes and gently combine.
4. Transfer the potato mixture back to the skillet (or a 3-quart baking dish). Pour over the cream or dollop with crème fraîche, ensuring even distribution.
5. Prepare the cheese by cutting into 1/2-inch-thick slabs. Arrange these over the potatoes, rind side up, creating a cheesy blanket. Place the skillet or baking dish on a rimmed baking sheet to catch any bubbling over.
6. Bake until the cheese is melted, bubbly, and lightly browned on top, about 40 minutes. The aroma will be irresistible! Serve straight from the skillet or baking dish, scooping generous portions onto plates.

Make-Ahead and Storage

Tartiflette is best enjoyed fresh from the oven, but you can prepare it through step 4 up to 2 hours in advance. Simply top with cheese and bake when ready to serve. Leftovers can be refrigerated for up to 3 days, though the texture may change slightly upon reheating.