Tartiflette (French Potato and Cheese Gratin)

Name: Tartiflette (French Potato and Cheese Gratin)
Yield: Serves 4
Cuisine: French
Ingredients: 8 ounces ripe Camembert or, Taleggio cheese, rind left on; 1¾ pounds, Yukon Gold potatoes, unpeeled, halved lengthwise and sliced into ¼-inch half-moons; 6 slices, thick-cut bacon, cut into ½-inch pieces; 1 large, onion, chopped fine; 1¼ teaspoons, table salt, divided; 2½ teaspoons, minced fresh thyme; 2 , garlic cloves, minced; ½ cup, dry white wine; ½ cup, heavy cream; ¼ teaspoon, pepper; , crème fraîche (optional)

80 comments

Appears in Cook's Illustrated November/December 2021, America's Test Kitchen TV

A defining taste of Haute-Savoie, tartiflette showcases a creamy regional cheese by melting it atop a mix of earthy potatoes, smoky bacon, and dry white wine.

SERVES4

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

For this luscious potato gratin, we used half-moon slices of Yukon Gold potatoes since they maintained their shape well and cooked evenly. To maximize their earthy taste, we left their skins on and steamed them. Six slices of thick-cut baco...

This is a members' feature.