Description
A comforting French dish of creamy cheese, crispy potatoes, and savory bacon, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 2 pounds of Yukon Gold potatoes
- 8 ounces of lardons or thick-cut bacon
- 1 large onion, finely chopped
- 1 cup of crème fraîche or heavy cream
- 10 ounces of reblochon cheese (or a similar melting cheese)
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Begin by peeling and slicing the potatoes into thin rounds. Rinse them under cold water to remove excess starch, then drain well.
- In a large skillet, cook the lardons or bacon over medium heat until crispy. Remove from the pan and set aside, leaving some fat in the pan.
- In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes.
- Add the potato slices to the skillet with the onions. Season with salt and pepper, cover the pan, and cook for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
- Lower the heat and add the cooked bacon and crème fraîche. Stir well to combine.
- Cut the reblochon cheese into thin slices and place on top of the potato mixture. Cover and cook for an additional 5-10 minutes, until the cheese is melted and bubbly.
- For a crispy finish, gently flip the tartiflette using a spatula or invert onto a large plate and slide it back into the pan to crisp the other side.
- Once golden and hot, remove from heat and let it sit for a few minutes before serving. Garnish with fresh chives or parsley if desired.
Notes
It’s best consumed within 3-4 days. For reheating, use a skillet to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg